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Cheesecake Stuffed Strawberry Cake
Cheesecake Stuffed Strawberry Cake
Rated 4.4 stars by 9 users
Category
Cake
Servings
16
Prep Time
25 minutes
Cook Time
75 minutes
Indulge in the ultimate dessert experience with our Cheesecake Stuffed Strawberry Cake, where the luscious flavors of cheesecake meet the sweetness of ripe strawberries. This decadent creation combines moist cake layers, creamy cheesecake filling, and fresh strawberries for a delightful treat that is sure to impress any dessert lover.
Ingredients
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16 oz cream cheese, room temperature
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1 cup powdered sugar
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1 large egg
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1 cup (2 sticks) unsalted butter, room temperature plus additional 4 tbsp butter for greasing the cake pan
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2 cups granulated sugar
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3 large eggs
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2 ½ cups Swan’s Cake Flour, plus additional 4 tbsp for greasing cake pan
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3 oz strawberry gelatin
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½ tsp baking soda
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½ tsp kosher salt
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1 tsp strawberry extract
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8 oz sour cream
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1 pint fresh strawberries, diced
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2 cups powdered sugar
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½ tsp vanilla extract or paste
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2 tbsp milk, or more if needed
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5 to 6 strawberries, sliced in half, for garnish (optional)
Cheesecake Filling
Strawberry Cake
Glaze
Directions
To make cheesecake filling
In a medium bowl with a hand mixer, beat the cream cheese and powdered sugar until fluffy and smooth. Add the egg and whisk until combined. Set aside.
To make strawberry cake
Preheat the oven to 335°F. Grease a tube pan (see note) with butter and flour the pan thoroughly.
In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the butter and granulated sugar until pale in color and fluffy. Add the eggs, one at a time, until combined. Scrape the sides and bottom of the bowl.
In a separate bowl, whisk together the flour, gelatin, baking soda, and salt.
With the mixer on low speed, alternate adding the flour mixture and the sour cream to the butter mixture, starting and ending with the flour mixture. Add in the strawberry extract and fold in the strawberries. Pour half of the batter into the prepared pan. Using an ice cream scoop, scoop the cheesecake batter evenly on top of the cake batter, making sure to keep the cheesecake batter away from the outer edge of the pan. Pour the remaining batter mixture on top and spread evenly. Bang the pan against the counter to knock out any air bubbles. Place on the center rack of the oven and bake 70 to 75 minutes, or until a wooden skewer inserted in the thickest part of the cake comes out clean. Allow to cool for at least 15 minutes. Carefully invert the pan onto a cooling rack to cool completely.
To make the glaze
In a medium bowl, add the powdered sugar and vanilla and slowly whisk in the milk, a little at a time, to make a smooth, slightly thick yet pourable glaze. Cover the cooled cake with the glaze and top with the strawberries, if using.
Recipe Video
Recipe Note
*I used a 10-cup bundt pan for this recipe. You can substitute a 16-cup (or larger) angel food-cake pan.
*Use a 1/2 - 3/4 cup of water on a cookie sheet under your Bundt pan, to keep your cake hydrated and moist.
4 comments
Looks very good I would like to try it, but I’m having a hard time finding the recipe. Can you send it to me thank you.
Hi Marnette,
Thank you for noticing the typo made in the cake ingredients list. You’ll need 1 tsp of strawberry extract for this cake. If you have any more questions, feel free to reach out again. Have a great day.
how much strawberry extract is being used – I don’t see that in the list of ingredients
Just amazing 🥰 bless you 🤎