All the decadent flavors of a strawberry cheesecake, wrapped into one gorgeous looking & tasting cake!

Over Memorial Day weekend, I made a strawberry cheesecake pie that ended up being an instant favorite. The whole time I was making it, and especially while eating it with Ryan and the boys, I knew this needed to be my next cake flavor to create. I mimicked every flavor I could from the classic strawberry cheesecake, as well as my cheesecake pie we enjoyed as a family that weekend. Turns out, these flavors made ONE AMAZING CAKE!!! Holy smokes, I seriously can’t wait for you guys to try this one.

First, I wanted to make the cake look just like a cheesecake. That was pretty simple by adding my graham cracker crust to the bottom of each cake (they looked just like mini cheesecakes, so darling!). I don’t pre-bake my crust for my cakes, but I do use the same exact crust that I use for any pie I create with a graham cracker crust. So the usual graham crackers, brown sugar, and butter were a must. Simply pulse them together and press them into your prepared cake pans.

Tip: the easiest way to press your crust into your cake pans is using the bottom of a 1 CUP measuring cup – it fits perfectly and flattens everything out with ease. You can also use the bottom of a glass cup, too.

Tip: splitting up the crust into the cake rounds is simple when you have a cookie scoop! I just measure out one scoop per pan and repeat until the crust mixture has been evenly divided. That way the crusts are all the same height in each cake pan. Easy peasy.

Secondly, I wanted to make sure my cake actually tasted like a cheesecake! I used my classic white cake as a base, and added in cream cheese to the mixture. Cream cheese is a pretty soft but strong flavor when it comes to this specific cake. If you’d like more of a cheesecake flavor, adding in cream cheese emulsion is also the way to go. You can find those at craft/baking stores and Amazon, too. Sometimes Walmart has it, so keep an eye out and stock up whenever you see them. That way you always have them on hand for your next baking project. The cheesecake flavor in this cake isn’t as strong as a cheesecake, admittedly, but that’s because typical cheesecakes have 2-3 bricks of cream cheese. Lots of cream cheese flavor. This cake has a hint of it in the cake, but also has cream cheese in the buttercream, so I feel like the typical cheesecake flavor has been well represented, for sure.

Next, we needed to tackle that strawberry glaze/filling. I love the look of the shiny strawberry glaze on the tips-up strawberries on top. It’s classic, elegant, and really gives the timeless strawberry cheesecake look to the cake. To make the filling, I knew I could go two ways – fresh berries and a compote, etc, or I could go with the way my Memorial Day Cheesecake Pie dessert went – Jello! I know there are plenty of gelatin-haters out there, but for this cake, it is PERFECT. It really brightens up the flavors and tastes in a familiar way when it comes to this cake. I made the filling by creating a simple syrup with water and sugar, then added in a bit of cornstarch for thickening, and strawberry jello for flavor. I love the way fresh strawberries taste with the strawberry jello in this, so definitely give it a chance and you won’t be disappointed. This recipe makes a lot of filling, so be prepared to serve some on the side of each cake slice as you go. Your guests will probably ask for more, too!

TIP: The filling needs time to set and cool, so I suggest making the filling the same day you bake your cakes, that way it’s all ready to go when you assemble your cake. If the gelatin sets up too much, you can always pop it in the microwave for less than 15 seconds to bring it back to a more sauce-like texture. I love the way it’s shiny and adds so much beauty to the top of the cake with those fresh strawberries.

TIP: Go easy on the filling. You don’t need a lot to make a statement and get the flavor across. And as always, you can serve it along the side or drizzled on each piece.

Finally, and last but not least, we have our cream cheese buttercream. I’m addicted to putting almond extract in my cream cheese buttercream, but I left it out this time. I wanted the cream cheese to be the star. The red smear on the side is totally optional, but I thought it looked lovely and added a touch more red to the decor. It’s really easy to do – after you add on your final coat of buttercream, before chilling it again, spread on a horizontal layer of red along the bottom rim of the cake. Then use your straight icing spatula to smear it vertically, not cleaning between swipes, and watch as the red spreads beautifully up the side of the cake!

TIP: I used Wilton red gel coloring for the buttercream smear – if you use “very red” or “Christmas red” or “no-taste red”, you really don’t need to add too much to achieve a solid red color.

Just look at those gorgeous cake layers! I have always loved using a crust in my cakes for added texture, and this one really tied in that classic strawberry cheesecake flavor beautifully.

I can’t wait for you guys to try this one – its just as beautiful in taste and texture as it is on the outside! As always, if you make my cake, I’d love to see it! Tag me on Instagram @bakingwithblondie.

Hope you’re all having a great summer and enjoying some fun memories and of course, lots of yummy cake. 🙂

xo-Mandy

 

Strawberry Cheesecake Cake
Recipe Type: Cake
Author: Mandy Merriman
All your favorite flavors of a Strawberry Cheesecake now in cake form! You’ll love the tender cheesecake cake layers baked right into a graham cracker crust, juicy strawberries, cream cheese buttercream, and a decadent strawberry filling that will make your taste buds sing!
Ingredients
  • STRAWBERRY CHEESECAKE CAKE[br]
  • 9 whole graham crackers
  • 1/4 cup brown sugar
  • 6 Tablespoons melted unsalted butter
  • 1 cup buttermilk, room temperature
  • 4 oz cream cheese, very softened
  • 4 egg whites, room temperature
  • 1/3 cup sour cream
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 Tablespoon Cream Cheese LorAnn Emulsion (optional)
  • 1 white cake mix (I prefer Duncan Hines)
  • [br]
  • STRAWBERRY SAUCE/FILLING: [br]
  • 1 cup water
  • 1 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 3 oz package strawberry Jell-o, with 1 Tablespoon Jell-o mix removed.
  • [br]
  • CREAM CHEESE BUTTERCREAM: [br]
  • 2 sticks unsalted butter, left out of fridge for about 20 minutes
  • 8oz cream cheese
  • pinch of salt
  • 1 Tablespoon vanilla
  • 1/4 cup heavy cream
  • 6-7 cups powdered sugar, sifted
  • [br]
  • GARNISHES: Sliced and Whole Strawberries
  • [br]
  • RED COLORING GEL
Instructions
  1. FOR THE CAKE: Preheat the oven to 325 convection bake, or 350 regular bake, and prep 3 6″ cake rounds with either parchment paper rounds and spray, or a swipe of shortening and dust of flour. Set aside.
  2. Pulse the graham crackers, brown sugar, and butter in a food processor until a crumble forms. Reserve 1/4 cup of the crust for decor later (I added mine to a plastic baggy and kept it in the fridge).
  3. Divide the rest of the crust mixture between the three cake pans and press to form an even layer (I love using the bottom of a measuring cup or glass for this step). Set aisde.
  4. In a medium bowl, hand whisk together the buttermilk, cream cheese, egg whites, sour cream, oil, emulsion (if using), and vanilla until thoroughly combined.
  5. Sift in the cake mix and gently stir until just combined (don’t overmix!).
  6. Split evenly between the crust-filled cake layers and bake for 25-30 minutes. Let cool in the pan for 2 minutes, then flip out onto a cooling rack until they reach room temp. Wrap in plastic wrap for a few hours, or overnight, for easiest stacking and frosting with cold cake layers.
  7. FOR THE FILLING: In a small saucepan, stir together the water and sugar together and heat over medium heat until boiling.
  8. Add in the cornstarch and Jell-o package (removing the 1 Tablespoon so the filling is less like jello and more like a sauce). Remove from the heat and stir until combined. Mixture should slightly thicken as it cools. Place into a glass container and cover with plastic wrap. Cool in the fridge for at least an hour, or until the mixture is cool enough and set up enough to add to your cake as a filling. If it set up too much (too jelly-like), you can add it to the microwave for 10 seconds to turn back into a sauce again.
  9. FOR THE BUTTERCREAM: In a bowl of a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese until light and fluffy, about 1 minute on high speed.
  10. Scrape down the sides and add in the salt, vanilla, and heavy cream. Whip until combined.
  11. Slowly add in the powdered sugar, 1/2 cup at a time, until you’ve reached a desired consistency. If it’s too thin, add in more powdered sugar. If it’s too thick, add in another touch of heavy cream.
  12. Whip up on high speed for 2 minutes to lighten texture and color, then hand stir with a spoon to remove any air bubbles. Measure out about 1/2 cup buttercream and tint red for decor border.
  13. FOR ASSEMBLY:
  14. Tape a 6″ cardboard cake round to a 8″ one for easy decorating and storing/traveling.
  15. Spread on a little cream cheese buttercream in the center of your cardboard round to act as glue for the cake. Place down the first cake layer.
  16. Add on a thin layer of buttercream, then pipe a strong dam around the outer rim of the cake layer. Spoon on about 1/2 cup of the strawberry filling and press on a few sliced strawberries.
  17. Place the next layer on top and repeat.
  18. Crumb coat the entire cake and freeze for 2 minutes.
  19. Add on final layer of buttercream, then add on a small rim of red along the bottom. Using your straight icing spatula, drag the red buttercream through the red by pulling it up vertically, without scraping the spatula between swipes. Repeat around the entire cake. Freeze for 2 minutes.
  20. Fill a piping bag with the 1M Wilton tip and buttercream, and pipe a shell border around the tip outside rim of the cake with a Wilton 1M piping tip.
  21. Add some of the filling to the top of the cake, then press strawberries onto the cake, then drizzle more on top.
  22. Add on some of the reserved crust/crumble around the bottom of the cake and on top on the shell decoration.
  23. Slice with a sharp knife and enjoy while cake is cold with a drizzle of more of that yummy strawberry sauce and freshly sliced strawberries.