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Strawberry Cheesecake Cake

This Strawberry Cheesecake Cake features light, airy sponge layers layered with fresh strawberries and a tangy cream cheese filling. The combination of fluffy sponge and juicy fruit creates a visually stunning dessert with a balanced, melt-in-your-mouth texture. It’s perfect for spring gatherings or when you want a refreshing yet indulgent treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method

Ingredients
  

  • 4 large eggs at room temperature
  • 1 cup sugar divided, for sponge and strawberries
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour sifted
  • 1/2 tsp baking powder
  • 8 oz block cream cheese softened
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar
  • 2 cups ripe strawberries hulled and sliced
  • 2 tbsp sugar for macerating strawberries
  • 2 tbsp strawberry jam or preserves optional, for spreading
  • 1 tsp lemon zest

Equipment

  • Mixing bowls
  • Electric hand whisk or stand mixer
  • Cake pans (20cm/8-inch)
  • Wire cooling rack
  • Rubber spatula
  • Offset spatula
  • Sharp knife

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans. Set aside.
  2. In a large bowl, whisk together eggs, half of the sugar, and vanilla until the mixture becomes pale, thick, and fluffy, about 5 minutes. This creates a light base for your sponge.
  3. Gently fold in the sifted flour and baking powder, doing so carefully to keep the batter airy. Mix until just combined, avoiding overmixing to preserve the sponge's light texture.
  4. Divide the batter evenly between the prepared pans and spread smoothly with a spatula. Bake for 20-22 minutes, or until the tops turn a light golden color and a toothpick inserted in the center comes out clean.
  5. While the cakes bake, hull and slice the strawberries. Toss them with the remaining sugar and let sit for 30 minutes to macerate, releasing their sweet juices.
  6. In a chilled bowl, whip the heavy cream with powdered sugar and lemon zest until soft peaks form—that’s when the cream holds gentle peaks but remains light and fluffy.
  7. In a separate bowl, beat the softened cream cheese until smooth and creamy, perfect for spreading between layers.
  8. Once the sponge layers are baked and cooled for about 10 minutes in the pans, transfer them to a wire rack and let cool completely for 30 minutes. This prevents over-softening and makes layering easier.
  9. Place one sponge layer on your serving plate. Spread a thin layer of strawberry jam or mashed strawberries over it, then dollop and spread half of the whipped cream over the jam. Scatter some sliced strawberries with their juices for a fresh burst of flavor.
  10. Top with the second sponge layer. Spread the remaining whipped cream evenly over the top and sides of the cake, smoothing with an offset spatula for a clean finish.
  11. Decorate with fresh strawberries or mint leaves if desired. Chill the cake in the refrigerator for at least 2 hours so the layers set and the flavors intensify.
  12. Slice with a sharp knife, wiping it between cuts for neat pieces. Serve chilled, and enjoy the luscious combination of sponge, strawberries, and tangy cream.