So, Why Strawberry Cheesecake Cake?

Alright, let me start by saying I make this Strawberry Cheesecake Cake pretty much every summer, but, honestly, I’d do it in the dead of winter if someone brought me decent berries. My mum made something sort of like this when I was a kid—well, hers was box mix (not that there’s anything wrong with that). The first time I made the full thing from scratch, I sort of panicked over my lumpy cream cheese, but now it’s practically muscle memory. Kids go nuts for it, my partner claims to only want a tiny slice but… yeah right. Oh, and last time, I wound up dropping a strawberry on the floor, but our dog was thrilled, so, win-win?

Why You’ll Love This (or at least not hate it)

I tend to drag this recipe out when someone’s having a birthday or we’re stuck at home on a wet weekend. There’s a bit of effort, but it’s the kind that makes you feel like you’ve achieved something at the end, you know? My family goes crazy for the layers (though if you mess up the stacking, trust me, no one cares once they taste it). And if you’re a frosting person, there’s loads. Full honesty: the cake looks a tad wonky sometimes, but that’s part of its character. My mother-in-law still teases me about that sunken bit from last Easter, but she took home three slices so…

The Ingredients (with my usual swaps)

1 and 1/2 cups (about 180g) all-purpose flour (though in a pinch, I’ve used cake flour and it was fine)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I never measure this exactly—just a small pinch, really)
1/2 cup (115g) unsalted butter, softened (sometimes I use margarine if that’s what’s left)
1 cup (200g) granulated sugar
2 large eggs (at room temp, I guess, but mine are straight from the fridge usually)
2 teaspoons vanilla extract (my gran insisted on vanilla bean paste, but trust me, the usual stuff is fine)
1/2 cup (120ml) buttermilk (if I’m caught out, I just use milk with a squeeze of lemon juice—works every time)
1 cup fresh strawberries, chopped small (I tried frozen once; it went a bit mushy but still tasty!)
For the cheesecake layer:
- 16oz (450g) cream cheese, softened (full-fat is best, but go low-fat if you’re feeling virtuous)
- 1/2 cup (100g) sugar
- 2 tablespoons flour
- 2 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup (115g) unsalted butter, softened
- 8oz (225g) cream cheese, softened
- 3 cups (360g) powdered sugar (not going to lie, sometimes I just pour and hope)
- 1 teaspoon vanilla extract
- About 1/2 cup fresh strawberries, diced (for on top)

Directions (read this before starting… or, well, as you go)

First off, heat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment and grease ’em. If you only have one pan, you’ll just have to bake in shifts—it’s what I did before buying the second pan because my patience ran out.
For the cake: Mix the flour, baking powder, baking soda, and salt in a bowl. In another (bigger) bowl, cream the butter and sugar together until fluffy; I use a handheld mixer but a wooden spoon and some elbow grease also does the job (eventually). Beat in eggs one at a time, then the vanilla.
Add the dry stuff to the wet mix in two goes, alternating with the buttermilk. Don’t overmix—you want just combined. Fold in those strawberries last, gently. If it looks a bit pink, don’t fret.
Pour the batter into one of your prepared pans and smooth it out. If some strawberries poke up, that’s fine.
Now, the cheesecake layer: Beat cream cheese ’til smooth—this takes more effort than I plan for every single time—then add sugar and flour, mix well. Add eggs one at a time, plus vanilla. Pour this into the second pan (or do it after the cake comes out, if you’re sharing a pan, just don’t forget to re-line it!).
Bake both for around 25–30 minutes. The cake should come out golden and springy on top; the cheesecake will jiggle but not slosh. I usually start peeking in at 25 minutes but have gotten distracted making tea and left it too long, so watch it.
Let both layers cool completely. Actually, I find putting the cheesecake in the fridge for an hour helps a lot. Cake can stay at room temp to cool.
Meanwhile, frosting time: Beat butter and cream cheese together until smooth (unless, like me, you forgot to soften the butter, in which case stand the bowl in some warm water for a few minutes). Add powdered sugar a bit at a time; it can get messy, so maybe do this with a tea towel over the mixer. Mix in vanilla.
Assembly: Place the cake layer down first, spread a thin bit of frosting if you want, then gently add the cheesecake layer (sometimes needs coaxing with a big spatula—don’t panic if it cracks, frosting covers all sins). Slather the whole thing with more frosting. Top with fresh strawberries. This is where I let my kids decorate and, uh, results may vary.

Notes from My Messy Kitchen

If your cheesecake has a crack, just call it ‘rustic’—sounds fancy, right?
Sometimes I freeze the finished cake for 15 minutes before slicing—it ‘firms up’ (my uncle’s phrase), makes cleaner slices.
No buttermilk? That milk–lemon juice trick is my savior about 9 times out of 10.

Variations I’ve Actually Attempted

Blueberries instead of strawberries work, but they can burst and make funny purple swirls. Quite cheerful though.
I tried swirling strawberry jam into the cheesecake. Flavor was good, but the layer got a bit too wobbly. Maybe less jam next time?
Once did it as cupcakes—honestly, too much fuss for me, but they looked cute for about 5 minutes until they vanished.

Equipment (and how to fudge it if needed)

Two 8-inch cake pans—or just one, and bake successively. I did it with a Pyrex bowl once; just baked longer. No disasters, but the cake was a funny shape.
Electric mixer: helpful, not vital. I’ve done it by hand when the power’s gone out (though I regretted it for my biceps).
Rubber spatula—lifts cheesecake better, but a dinner knife and gentle hands will do in a pinch.

How I Store It (if it makes it that far)

Technically, it should go in the fridge because of the cream cheese. A covered cake tin or an upturned pot will work if you don’t have those fancy domes. Supposedly lasts up to four days. Real talk? I have never seen it survive longer than 24 hours in this house.

How I Like to Serve It

I’m partial to thick slices with extra strawberries and sometimes—when no one’s looking—a dollop of whipped cream. For birthdays, we do candles even if it’s no one’s birthday; it’s just become a thing round here. Goes great with hot coffee or, oddly, lemonade. Don’t ask.

Things I’ve Learned (maybe the hard way)

Don’t rush the cooling—tried to assemble while warm and wound up with a melty cheese-slide situation. Won’t do that again.
Sift powdered sugar if you care about lumps in the frosting. If not, just embrace the lumpy life.
If you want neater layers, line your pans really well, and seriously—chill the cheesecake. Makes all the difference.

FAQ from Friends & Panicked Texts

Can I use frozen strawberries? Well, yes—but they can get watery, so maybe toss them in a bit of flour first to soak it up. Don’t expect Instagram-level looks though. Still tastes good!
Do I really need to use two pans? Not exactly, but it’s faster. Doing one at a time is totally fine; just takes longer and remember to cool and clean your pan in between.
Can I make this ahead of time? Absolutely—actually, I think it tastes even better the next day. (Assuming you can hide it for that long.)
What if my frosting splits? Happens to everyone! Try beating in a bit more powdered sugar or let it rest, then beat again. Worst case, just slap it on—no one notices once those strawberries are on top.
Can I make it gluten-free? Haven’t tried it myself, but my sister swaps in a gluten-free blend instead of flour and swears it works. Might be a bit more crumbly.
Why is my cheesecake layer so thin? You probably used a bigger pan (been there). Tastes fine—next time, maybe tweak the tin size or double the cheesecake for drama.