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Strawberry Cream Cheese Cake Recipe
Looking for a dessert that’s as delightful to eat as it is to prepare? This Strawberry Cream Cheese Cake is the ultimate crowd-pleaser. With its buttery base, creamy cheese layer, and fresh strawberries baked to perfection, this cake is perfect for celebrations or simply treating yourself on a cozy day. The combination of flavors and textures makes it a standout dessert that’s both comforting and elegant.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 5
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- ½ cup (113 g) butter
- 100 g (3.5 oz) cream cheese, softened
- 1.2 cups (240 g) granulated sugar
- 1.5 cups (190 g) all-purpose flour
- 2 tbsp baking powder
- Pinch of salt
- 1.5 cups (360 ml) milk
- 1 tbsp vanilla extract
For the Topping:
- 700 g (1.5 lbs) fresh strawberries, halved
- 1 tbsp icing sugar
Instructions
Preheat your oven to 180°C (350°F). Place the butter in a glass or ceramic baking dish and let it melt in the oven for about 6 minutes. Once melted, remove the dish and spread the butter evenly across the bottom.
In a small bowl, mix the softened cream cheese with two tablespoons of sugar until smooth and evenly combined. Set aside.
In a large mixing bowl, combine the flour, baking powder, salt, and remaining sugar. Gradually add the milk and vanilla extract while stirring to create a smooth batter.
Pour the batter into the baking dish over the melted butter without mixing. Arrange the halved strawberries on top of the batter in an even layer. Spoon dollops of the cream cheese mixture over the strawberries.
Bake in the preheated oven for 50–60 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool slightly. Dust with icing sugar before serving warm.
Notes
Ingredient Substitutions:
- Use frozen strawberries if fresh ones aren’t available; thaw and drain before use.
- Substitute almond extract for vanilla for a nutty twist.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat slices in a microwave for about 20 seconds or enjoy cold.
Pro Tips:
- Ensure cream cheese is at room temperature for easy mixing.
- Don’t overmix the batter; this ensures a tender cake texture.
Troubleshooting:
- If your cake is browning too quickly on top but isn’t fully baked inside, cover it loosely with aluminum foil and continue baking.
Variations & Dietary Adaptations
Variations:
- Add chocolate chips to the batter for a chocolate-strawberry combo.
- Replace strawberries with blueberries or raspberries for a different berry flavor.
Dietary Adaptations:
- For a gluten-free version, substitute all-purpose flour with gluten-free baking flour.
- Make it dairy-free by using vegan butter, plant-based cream cheese, and almond milk.
Serving Suggestions
Pair this cake with:
- A dollop of whipped cream or a scoop of vanilla ice cream.
- A refreshing glass of lemonade or hot tea for an afternoon treat.
Nutrition
- Serving Size: Per Serving
- Calories: ~320 kcal
- Sugar: ~22 g
- Sodium: ~180 mg
- Fat: ~14 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~4 g
- Trans Fat: ~0 g
- Carbohydrates: ~42 g
- Fiber: ~2 g
- Protein: ~6 g
- Cholesterol: ~50 mg
