Delicious Strawberry Cheesecake Layer Cake

Imagine a dessert that combines the lightness of a vanilla sponge with the creamy richness of cheesecake, all topped off with a delicate pink icing and fresh strawberries. This Strawberry Cheesecake Layer Cake is not just a treat; it’s a stunning centerpiece that will impress your guests at any gathering. Perfect for birthdays, celebrations or just a sweet indulgence, this cake is sure to satisfy your sweet tooth.

The balance of flavors in this cake is simply divine. The moist vanilla sponge layers provide a lovely contrast to the creamy cheesecake filling, while the fresh strawberries add a burst of fruity freshness. The pink icing not only makes it visually appealing, but it also adds a sweet touch that complements the overall taste perfectly. You won’t be able to resist going back for seconds!

This recipe is surprisingly straightforward, making it accessible to both novice and experienced bakers alike. With a little preparation, you can create a multi-layer masterpiece that tastes as good as it looks.

Contents show

The Perfect Strawberry Cheesecake Layer Cake Recipe

Layered strawberry cheesecake cake with pink icing and fresh strawberries on top, presented elegantly on a cake stand.

This Strawberry Cheesecake Layer Cake features soft, fluffy vanilla sponge layers complemented by rich, creamy cheesecake. It is beautifully topped with pink icing and adorned with fresh strawberries, creating a delightful combination of flavors and textures that is both decadent and refreshing.

Ingredients

For the Vanilla Sponge:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Cheesecake Layer:
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Pink Icing:
1 ½ cups powdered sugar
2-3 tablespoons milk
A few drops of pink food coloring
Fresh strawberries for garnish

Instructions

Prepare the Vanilla Sponge: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine the dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with milk, and mix until smooth.
Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing until well combined. Pour the cheesecake batter into a greased 9-inch round cake pan. Bake at 325°F (160°C) for about 45 minutes, or until the center is set. Let it cool completely.
Assemble the Cake: Once all layers are completely cooled, level the tops of the sponge cakes if necessary. Place one sponge layer on a serving plate, spread a layer of cheesecake on top, then add another sponge layer. Repeat until all layers are stacked.
Make the Pink Icing: In a small bowl, mix powdered sugar with milk and food coloring until smooth and of a spreadable consistency. Adjust with more milk or powdered sugar as needed.
Frost the Cake: Spread the pink icing over the top and sides of the cake. Decorate with fresh strawberries on top and around the sides. Slice and serve!