Strawberry Cheesecake Cake

This strawberry cheesecake cake is a buttery, nostalgic dream—a rich pound cake swirled with a creamy cheesecake layer, topped with strawberry cream cheese frosting, and finished with a crown of fresh strawberries. It’s the kind of dessert that turns an ordinary spring day into something special.

We first made this for Mother’s Day last year. Lily, my oldest, insisted on decorating it herself. She’s a quiet, steady baker, the kind who measures flour with care and lines up sprinkles by color. Her finishing touch? A swirl of strawberry frosting and a crown of berries so perfectly placed, it felt like a garden on a cake stand. “This is your Mother’s Day crown,” she told me.

And honestly? It’s also a perfect birthday dessert. It’s elegant enough for celebrations but easy enough for a weekend bake, especially when strawberries are in season. It reminds me a little of our strawberry cheesecake cookies—only bigger, bolder, and made for sharing.

Eva’s Note: If you’re craving something comforting with a little flair, this cake brings the best of both worlds: the density of a classic pound cake and the tangy, silky surprise of cheesecake swirled right in.

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Ingredients You’ll Need

For the Cake:

• 1½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup heavy cream
• 1 tbsp vanilla extract
• 1 cup diced fresh strawberries

For the Cheesecake Layer:

• 16 oz cream cheese
• ½ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the Strawberry Cream Cheese Frosting:

• 8 oz cream cheese
• ½ cup unsalted butter
• 4 cups powdered sugar
• ½ cup strawberry puree (reduced slightly)
• 1 tsp vanilla extract

Optional Variations:

• ½ tsp almond extract (enhances fruitiness)
• 1 tsp lemon zest (brightens the flavor)
• ½ cup mini chocolate chips (fold into batter)
• Gluten-free flour blend (1:1 swap)

Eva’s Tip: We found the juiciest strawberries at the Union Square Greenmarket. Lily helped pick them, and we snacked on a few while prepping—just be sure to pat them dry so they don’t weigh down the batter.

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How to Make Strawberry Cheesecake Cake

1. Preheat and Prep

Preheat your oven to 325°F. Grease a 10-inch bundt pan or two 8-inch cake pans. Dust with flour and tap out excess.

Baking Tip: Grease every nook if using a bundt pan—a pastry brush and softened butter help.

2. Make the Cake Batter

In a large bowl, cream the butter and sugar until light and fluffy (about 4-5 minutes). Add eggs one at a time, beating well after each. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to butter mixture in thirds, alternating with heavy cream. Stir in vanilla—and if you’re feeling fancy, a splash of almond extract.

Eva’s Note: An Italian baker once told me almond makes strawberries “sing.”

Fold in the diced strawberries gently.

3. Make the Cheesecake Layer

Beat cream cheese and sugar until smooth. Add the egg and vanilla and beat until just combined.

Eva’s Tip: Don’t overmix. A smooth, spreadable consistency is perfect.

4. Layer and Swirl

Pour half of the cake batter into your prepared pan. Spoon the cheesecake layer over it, gently smoothing. Top with remaining cake batter.

Swirl It Right: Use a butter knife to make a gentle swirl—like a figure 8. Don’t overdo it or you’ll lose the pretty marbling.

Lily once got a little too enthusiastic with the swirling and turned the whole center pink. Still delicious, but now we say: “Less is more!”

5. Bake

Bake for 60-75 minutes, until a toothpick comes out mostly clean. A few moist crumbs are fine.

Cool in the pan for 20 minutes before turning out onto a wire rack. Let it cool completely before frosting.

6. Make the Frosting

Beat the cream cheese and butter until creamy. Add the powdered sugar in batches, then mix in the strawberry puree and vanilla.

Frosting Fix: If your frosting feels too loose, a 15-minute chill in the fridge firms it up beautifully.

Frost generously. We like a rustic swoop with a spoon. Top with fresh strawberries right before serving.

Looking for more nostalgic treats? Try our strawberry crunch cheesecake next.

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Tips for Swirling the Cheesecake Layer

Swirling is simple, but technique matters. You want those ribbons of cheesecake to peek through, not disappear.

• Drop spoonfuls of cheesecake mixture evenly over the first layer of batter.
• Add the second half of the cake batter gently.
• Take a butter knife and make a few figure-8 swirls.
• Stop before the batters fully blend.

Eva’s Tip Box: I once over-swirled and ended up with a pink blob! A butter knife and a gentle hand is all you need.

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Seasonal Variations to Try

Blueberry Cheesecake Cake (July 4th favorite)

• Swap diced strawberries for 1 cup blueberries.
• Use lemon zest instead of almond extract.
• Frost with plain cream cheese frosting and decorate with red and blue sprinkles.

Apple-Cinnamon Cheesecake Cake (Cozy Fall)

• Swap strawberries for 1 cup diced apples, tossed with cinnamon.
• Add ½ tsp ground cinnamon to the cake batter.
• Frost with maple cream cheese frosting.

Want a bar-friendly version? Try our cheesecake bars for easy gatherings.

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Serving & Storage Suggestions

Serving Ideas:

• Pair with coffee for a weekend brunch.
• Add a glass of sparkling cider or prosecco for a celebratory touch.
• Top slices with extra fresh berries or whipped cream.

When I served this at my book club, it disappeared faster than the wine.

Storage:

• Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze (unfrosted) cake layers for up to 3 months—wrap well.

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Frequently Asked Questions about Strawberry Cheesecake Cake

Printable Recipe: Strawberry Cheesecake Cake

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