Imagine the sweetness of a strawberry cake combined with the rich, creamy goodness of cheesecake, all layered with a crunchy graham cracker crust. That’s what this strawberry cheesecake cake recipe brings to the table—each bite is a delicious mix of texture and flavor, perfect for strawberry lovers. Whether you’re planning a celebration or simply want a weekend baking project, this cake will be a showstopper.
Why You’ll Love This Strawberry Cheesecake Cake Recipe
This cake isn’t just your average strawberry cake. It’s layered with flavors and textures that come together beautifully, making it an indulgent dessert that’s hard to resist.
- Three Delicious Layers: The graham cracker crust adds a lovely crunch, providing a perfect contrast to the soft cake and creamy cheesecake filling.
- Fresh and Sweet Strawberry Flavor: With strawberry-flavored Jell-O incorporated into the cake batter, you get that classic strawberry taste in every bite.
- Decadent Cheesecake Filling: Cream cheese brings that irresistible tang, balanced perfectly with the sweetness of the strawberry cake.
What Makes This Cake Special?
There are a lot of strawberry desserts out there, but this one stands out because it’s not just a cake—it’s a cheesecake too! The combination of different layers, flavors, and textures sets it apart from more traditional strawberry cakes.
The graham cracker crust is like a crunchy surprise at the bottom of each slice, reminiscent of classic cheesecake. The cake itself is fluffy and light, thanks to ingredients like sour cream and buttermilk that keep it moist and tender. And then there’s that thick layer of cheesecake filling, which ties everything together with its rich, tangy flavor. Finally, the entire cake is enveloped in a luscious cream cheese buttercream, making every bite a burst of sweetness and tang.
Ingredients Breakdown
While the exact measurements will be in the recipe card below, here’s a look at what goes into this dessert and why each element is essential.
Graham Cracker Crust
- Graham Cracker Crumbs: These form the base of the cake, giving it a cheesecake-like quality. They add crunch and a slightly caramelized flavor.
- Butter: Melted butter binds the crumbs together and helps them crisp up during baking.
- Sugar: Sweetens the crust and creates that beautiful golden brown color.
Strawberry Cake
- Butter and Granulated Sugar: Creaming these ingredients together makes for a fluffy cake. The butter gives it a rich taste, while the sugar ensures it’s sweet without being overwhelming.
- Strawberry Jell-O: This adds the classic strawberry flavor that makes this cake unique, providing a vibrant color too.
- Eggs and Egg Whites: The egg whites contribute to a lighter texture, while the whole egg adds richness.
- Cake Flour: Cake flour helps make the texture delicate and airy, rather than dense.
- Buttermilk and Sour Cream: These two add moisture, preventing the cake from drying out, and give it a slight tang that balances out the sweetness.
Cheesecake Filling
- Cream Cheese: Essential for that tangy, creamy texture that pairs beautifully with the sweetness of the cake layers.
- Heavy Whipping Cream: Whipped to stiff peaks, this adds lightness and a smooth texture to the cheesecake filling.
Cream Cheese Buttercream
- Cream Cheese and Butter: Creates a stable yet creamy frosting with a slight tang.
- Powdered Sugar: Sweetens the frosting while helping to achieve a spreadable consistency.
- Vanilla and Heavy Cream: These round out the flavor and make the frosting extra smooth.
Tips for Making the Perfect Strawberry Cheesecake Cake
Baking this cake can be a labor of love, but the results are totally worth it. Here are some tips to help you succeed on your first try:
- Use Room Temperature Ingredients: Butter, eggs, and cream should all be at room temperature. This ensures that everything mixes together smoothly and helps achieve the ideal cake texture.
- Don’t Overmix the Batter: Once you add the flour mixture, mix just until everything is combined. Overmixing can lead to a dense cake, which isn’t what we’re after here.
- Bake the Cheesecake Filling Just Right: Whipping the heavy cream to stiff peaks before folding it into the cream cheese ensures a light and airy filling. If it looks too runny, it might affect the cake’s stability.
- Level Your Cake Layers: Even if your cakes come out slightly domed, leveling them with a serrated knife will help make sure each layer sits perfectly flat. This makes the final cake more stable.
Step-by-Step Assembly Guide
Now that your cake layers, crust, cheesecake filling, and frosting are ready, it’s time for the fun part—putting it all together. Here’s how you can assemble this strawberry cheesecake cake like a pro:
- Prepare the Cake Board
Place a dollop of frosting in the center of your cake board to help the bottom layer stay in place. - Layer One: Cake and Cheesecake
Start with one of the strawberry cake layers, graham cracker crust side down. Spread half of the cheesecake filling evenly over the cake. This creamy layer will add a delightful tang and smoothness. - Add Some Strawberry Jam (Optional)
For a boost of strawberry flavor, you can spread a thin layer of strawberry jam over the cheesecake filling. It adds extra sweetness and enhances the overall strawberry experience. - Layer Two and Filling
Add the next cake layer, again crust side down. Apply the remaining cheesecake filling. This keeps the cake from feeling too heavy and ensures a good balance of cake and filling. - Top Layer and Crumb Coat
Add the final cake layer, again with the graham cracker crust side down. Cover the entire cake with a thin coat of the cream cheese buttercream. This is called the crumb coat and will lock in any loose crumbs, ensuring a smooth final frosting. Chill the cake for about 15 minutes to let the crumb coat set. - Final Frosting
Use the rest of the cream cheese buttercream to frost the cake. Start at the top and work your way down, spreading it evenly for a clean finish. You can use an offset spatula to get a nice, smooth surface.
Presentation Tips and Variations
- Decorate with Fresh Strawberries: Fresh berries can add a pop of color and reinforce the strawberry flavor.
- Use a Piping Bag for Buttercream: Add swirls of buttercream on top for an extra decorative touch.
- Add Crushed Graham Crackers on Top: Sprinkle some crushed graham crackers over the frosting for a bit of texture.
Strawberry Cheesecake Cake Recipe – FAQ
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake layers and prepare the cheesecake filling a day ahead. Store them in the fridge until you’re ready to assemble.
Can I Substitute the Strawberry Jell-O?
If you prefer a more natural strawberry flavor, you could use fresh strawberry puree instead. The puree won’t give you the bright pink color, but it will add a nice fruity flavor.
How Do I Store This Cake?
Since this cake has a cream cheese filling and frosting, it’s best stored in the fridge. Keep it in an airtight container for up to five days.
Why This Cake Will Become Your Favorite
This strawberry cheesecake cake is perfect for anyone who loves a good strawberry dessert. The flavor combination of a sweet cake, creamy cheesecake filling, and buttery graham cracker crust brings everything you want in a dessert—sweetness, creaminess, and a little bit of crunch. Whether it’s for a birthday, a family gathering, or a summer party, it’s sure to be a crowd-pleaser.
So, if you’re looking to try a dessert that stands out, look no further. The flavors in this strawberry cheesecake cake are simply unforgettable. Grab your apron and get baking—your taste buds will thank you!
If you’re interested in more unique cake recipes, check out Neapolitan Cake Recipe for another layered delight. And if cheesecake-inspired desserts are your favorite, you might also enjoy our No-Bake Banana Pudding Cheesecake or Brownie Cheesecake Recipe.
Strawberry Cheesecake Cake Recipe
18
servings45
minutes30
minutes–
kcalIngredients
- For the Graham Cracker Crust:
2 cups graham cracker crumbs (about 18 full crackers or store-bought crumbs)
½ cup unsalted butter, melted
⅓ cup granulated sugar
- For the Strawberry Cake:
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
1 (3 oz) package strawberry-flavored Jell-O
4 large egg whites, room temperature
1 large egg, room temperature
1 tablespoon pure vanilla extract
½ cup sour cream, room temperature
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon salt
1 ¼ cups buttermilk, room temperature
- For the Cheesecake Filling:
8 oz cream cheese
¼ cup granulated sugar
½ cup heavy whipping cream
- For the Cream Cheese Buttercream:
1 ½ cups unsalted butter, slightly chilled
4 oz cream cheese, slightly chilled
6 cups powdered sugar, sifted
¼ cup heavy whipping cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
- Optional:
4 tablespoons strawberry jam
Directions
- For the Graham Cracker Crust:
- Prep Your Pans: Preheat your oven to 325°F (163°C). Spray three 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
- Mix Ingredients: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. It should stick together if you squeeze it with your hands.
- Form the Crust: Divide the mixture evenly between the prepared pans (about ¾ cup per pan). Press down firmly using your hands or the back of a spoon.
- Bake: Bake for 10 minutes. Let the crust cool while preparing the cake batter.
- For the Strawberry Cake:
- Preheat Oven Again: Keep your oven preheated to 325°F (163°C).
- Cream the Butter, Sugar, and Jell-O: In a stand mixer with the paddle attachment, beat the butter, strawberry Jell-O, and granulated sugar for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl and beat for another 2 minutes.
- Add Eggs: On medium speed, add the egg whites one by one, followed by the whole egg, scraping down the sides after each addition.
- Mix in Sour Cream and Vanilla: Add the sour cream and vanilla extract. Beat for 2 minutes until everything is combined. If it looks a bit curdled, don’t worry—it will smooth out after adding the flour.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, and salt.
- Alternate Mixing Dry Ingredients and Buttermilk: On low speed, gradually add the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix until just combined, taking care not to overmix.
- Divide and Bake: Divide the batter evenly between the pans (about 16 ounces of batter per pan). Bake for 28-31 minutes, or until a toothpick inserted comes out with only a few crumbs. Let cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
- For the Cheesecake Filling:
- Beat Cream Cheese: In a medium mixing bowl, beat the cream cheese on medium speed for 2 minutes until smooth. Add the granulated sugar and beat until well incorporated.
- Whip the Cream: In a separate chilled bowl, whisk the heavy cream until stiff peaks form.
- Fold Together: Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest until no streaks remain. Keep chilled until ready to use.
- For the Cream Cheese Buttercream:
- Beat Butter and Cream Cheese: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed for about 3 minutes until smooth.
- Add Powdered Sugar: On low speed, gradually add the sifted powdered sugar until fully incorporated.
- Add Cream, Vanilla, and Salt: Continue mixing on low while adding the heavy cream, vanilla extract, and salt.
- Final Mix: Beat the frosting on medium speed for another 3 minutes until light and fluffy. Stir with a wooden spoon to release any air bubbles.
- Assembly:
- Level Cakes: If necessary, level the tops of the cake layers.
- Layer the Cake: Place the first cake layer (graham cracker side down) on your serving plate or cake board. Spread half of the cheesecake filling over the cake. If desired, add a thin layer of strawberry jam on top of the filling for extra strawberry flavor.
- Second Layer: Add the second cake layer (again, graham cracker side down) and top with the remaining cheesecake filling. Optionally, add another layer of strawberry jam.
- Final Cake Layer: Add the third cake layer, graham cracker side down.
- Crumb Coat: Apply a thin layer of buttercream to seal in the crumbs. Freeze the cake for about 15 minutes to set the crumb coat.
- Final Frosting: After chilling, use the remaining buttercream to frost the cake completely. Decorate as desired.
