Best 7 Strawberry Cheesecake Cake Recipes

STRAWBERRY CHEESECAKE CAKE ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, whisk the eggs until pale yellow, about 2 minutes.
• Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
• Mix in oil, baking powder, salt, and vanilla.
• Add in flour, and fold until smooth and combined.
• Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
• Bake for 10-15 minutes, or until cooked through.
• Lay out a kitchen towel and sprinkle with powdered sugar.
• Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Refrigerate cake for 30 minutes.
• In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
• Place the cake on the counter and unroll.
• Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
• Tightly roll the cake bake up, this time just using the towel as a guide.
• Top with powdered sugar.
• Slice and serve.
• Enjoy!

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
• Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
• Crush the remaining graham cracker and set aside.
• Pour the vanilla cake batter on the graham cracker base.
• Bake for 25-30 minutes until an inserted toothpick comes out clean.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• In a large bowl, mash strawberries with a whisk until very fine.
• Add cream cheese and condensed milk, whisking until there are no large lumps.
• Add the milk, stirring until smooth.
• Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly on top.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and serve with strawberries and the reserved graham cracker crumbs.
• Enjoy!

STRAWBERRY CHEESECAKE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
• Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
• Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
• Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
• Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
• Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY

Steps:

• Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
• In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
• Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
• Pour the cream cheese mixture into the hollowed-out pound cake shell.
• Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
• Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
• Slice into 10 half-inch (1 cm) slices and serve.
• Enjoy!

STRAWBERRY CHEESECAKE CAKE

Steps:

• Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick, about 3 minutes.
• Chill until firm, at least 2 hours.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
• Beat white cake mix, water, eggs, canola oil, and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.
• Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.

STRAWBERRY CHEESECAKE ICEBOX CAKE

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract with an electric mixer until smooth. Add heavy cream and beat on high speed until soft peaks form.
• Arrange a single layer of graham crackers in a 9x13-inch pan, covering the bottom as much as possible. Spread 1/4 of the whipped cream mixture evenly over the crackers. Top with sliced strawberries. Place another layer of graham crackers on top, followed by another 1/4 of the cream and strawberries. Repeat with 2 more layers of cookies, cream, and strawberries, ending with a layer of cream.
• Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

STRAWBERRY CHEESECAKE-CAKE

Steps:

• 1. Preheat oven to 325 degrees. Take your springform pan, and grease the inside, then wrap the bottom outside and bottom outside edges with tin foil (this will ensure your cake batter does not leak out). Mix together cake mix with suggested ingredients, along with strawberry jello mix. After thoroughly mixed, pour into greased pan and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool for 15 minutes, then remove from pan, and set aside to cool.
• 2. In mixer, whip your cream cheese and sugar. Once cream cheese/sugar is soft, mix in one egg at a time, making sure to scrape down the sides of the bowl after each ingredient is added. Then mix in your flour, vanilla, and lemon juice. Lower oven temp to 300 degrees. Pour cheesecake batter into springform pan (no need to clean it even if some cake crumbs are still in it. It is nicely greased for the cheesecake), set pan on a baking sheet in the oven, and pour 2 cups of water into baking sheet, creating a water bath. Bake for 70 minutes. Remove from oven, let cool 25 minutes, then place in the refrigerator for 2 hours.
• 3. While cheesecake is cooling, slice up your 2 cups of strawberries and set them aside. Puree your other two cups of strawberries, and pour into a small sauce pan, and turn on to medium high. Add sugar and lemon, stir until dissolved. Once at a simmer, in a cup, whisk together corn starch and 2 tablespoons of cold water. Slowly pour cornstarch mixture into simmering strawberries, whisking the entire time. Once thickened, remove from heat and let cool. Once cooled, set aside half of the glaze, and fold other half of the glaze into sliced strawberries and set aside.
• 4. Clean and dry your mixer. Put softened cream cheese and butter into mixer, and whip. Scrape down sides and bottom. Pour in vanilla and sugar. Whip for 30 seconds or so. Then, pour in whipping cream and whip on high for 1-2 minutes. Frosting will become light and fluffy, just like whipped cream (but not as light). Set aside.
• 5. With a long bread knife, slice your strawberry cake in half. If you like, before you do this, place in freezer for 20 minutes first, to reduce crumb amount. Dab a little frosting on plate your cake will be sitting on, and lay down your first layer of cake. Take your glaze that was set aside (without the sliced strawberries), and spread about half of that on top of cake. Very carefully, place your cooled cheesecake on top of cake layer. Spread the rest of plain glaze on the cheesecake layer. Then place last second layer of cake on top of that. Frost edges of cake, pour sliced strawberry glaze mix on top of the cake, not spreading it to the edges, then with piping bag, pipe frosting around edges to contain strawberry topping.
• 6. You can now either eat the cake, or refrigerate for a few hours before serving. Either way, enjoy a nice thick slice-- you earned it!! =)