If you’re looking to wow your friends and family with a dessert that bursts with freshness, creaminess, and vibrant flavor, this Strawberry Lemon Cheesecake Cake Recipe is exactly what you need. Imagine layers of moist strawberry and lemon cakes paired with a luscious cheesecake filling, all topped off with a tangy lemon frosting that perfectly balances sweetness. Every bite feels like a celebration of spring and summer, yet it’s comforting enough to enjoy year-round. This recipe combines simple ingredients in a way that transforms your ordinary cake into an unforgettable showstopper that’s sure to become your new favorite.
Ingredients You’ll Need
The magic of this Strawberry Lemon Cheesecake Cake Recipe lies in the simplicity and quality of its ingredients. Each component plays a crucial role in delivering the moist texture, tangy-sweet flavor, and stunning look of the finished cake.
- 2 cups fresh strawberries, diced: Bursting with natural sweetness and vibrant red color, these strawberries create a fresh fruit sauce that brightens every bite.
- ¼ cup sugar: Just enough sweetness to balance the tartness of the strawberries and lemon without overpowering the cheesecake layer.
- 1 tablespoon cornstarch: Helps to thicken the strawberry sauce, ensuring a perfect consistency that holds up in the cake.
- 1 tablespoon water: Used to dissolve the cornstarch and gently cook the strawberries into a luscious sauce.
- 1 lemon, zested and juiced: Adds a fresh citrus punch, enhancing each layer with a refreshing zing.
- 3 packages (8 oz each) cream cheese, softened: The essential creamy base for the cheesecake layer, offering richness and smooth texture.
- 1 cup sugar: Sweetens the cheesecake filling evenly and perfectly.
- 3 tablespoons flour: Provides structure to the cheesecake layer so it sets just right.
- 1 cup sour cream: Adds tanginess and moisture, making the cheesecake layer incredibly smooth.
- 2 teaspoons pure vanilla extract: A subtle depth of flavor that complements the fruit and cream cheese beautifully.
- 4 large eggs: Helps bind and set the cheesecake layer with a perfect texture.
- 1 box (15.25 oz) strawberry cake mix: For an easy, moist foundation that delivers classic strawberry flavor.
- 1 cup water: For cake mix hydration.
- 3 large eggs (for strawberry cake): Added moisture and lift for the strawberry cake layer.
- ⅓ cup canola oil: Keeps the cake moist and tender.
- 1 box (15.25 oz) lemon cake mix: Bright lemon flavor that pairs perfectly with strawberry and cheesecake layers.
- 1 cup water (for lemon cake): Needed for the lemon cake mix hydration.
- 3 large eggs (for lemon cake): Provides structure and richness to the lemon cake layer.
- ⅓ cup canola oil (for lemon cake): Ensures the lemon cake stays light and soft.
- Lemon Frosting Ingredients: 2 cups unsalted butter (softened), 4 cups powdered sugar, 1 large lemon (zested and juiced), 4-6 tablespoons heavy whipping cream for a smooth, creamy topping with a tangy fragrance.
How to Make Strawberry Lemon Cheesecake Cake Recipe
Step 1: Prepare the Strawberry Sauce
Start by combining the diced strawberries, sugar, cornstarch, water, and lemon juice plus zest in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mixture thickens and becomes glossy, about 10-15 minutes. This fresh strawberry sauce will become a luscious layer that adds vibrant flavor and delightful moistness to the cake.
Step 2: Allow the Strawberry Sauce to Cool
Once thickened, reduce the heat and stir continuously for another minute to fully activate the cornstarch. Remove from heat and let the sauce cool completely. Cooling is key here to prevent the sauce from melting the cheesecake filling later on.
Step 3: Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese with sugar and flour until smooth. Blend in sour cream, vanilla extract, and eggs one by one until everything is fully incorporated and velvety. This rich filling is the heart of your cheesecake cake and sets the creamy foundation between the cake layers.
Step 4: Prepare the Cake Batters
Using separate bowls, prepare the strawberry and lemon cake mixes according to the package instructions, substituting the water, eggs, and oil as mentioned in the ingredients list. This creates two vibrant, flavorful layers that will complement the cheesecake beautifully.
Step 5: Assemble the Cake Layers
Pour half of the strawberry cake batter into a greased 9×13-inch baking pan. Gently spoon and spread the cheesecake filling over this layer, followed by dollops of the cooled strawberry sauce. Pour the lemon cake batter over the top. This layering technique creates a stunning visual effect when sliced.
Step 6: Bake the Cake
Bake the assembled cake at 325°F (163°C) for about 90-120 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. This slow baking allows the cheesecake layer to set perfectly without cracking while the cake layers bake through to fluffy perfection.
Step 7: Cool and Frost
Let the cake cool completely in the pan on a wire rack. Meanwhile, prepare the lemon frosting by beating softened butter, powdered sugar, lemon zest and juice, and heavy whipping cream until light and fluffy. Once the cake is cooled, spread the frosting evenly over the top and edges for a tangy, creamy finish.
How to Serve Strawberry Lemon Cheesecake Cake Recipe
Garnishes
Brighten your dessert plate with fresh strawberry slices, lemon zest curls, or even edible edible flowers. These little touches not only add beauty but amplify the visual appeal and hint at the cake’s vibrant flavors.
Side Dishes
This Strawberry Lemon Cheesecake Cake Recipe pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. Fresh mint leaves on the side can also add a refreshing aroma that complements the citrus notes perfectly.
Creative Ways to Present
Transform this dessert into cupcakes by baking individual portions or slice it into squares for a lovely dessert platter at a party. You can also drizzle extra warmed strawberry sauce on top of each serving for an irresistible touch of elegance.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Lemon Cheesecake Cake Recipe in an airtight container in the refrigerator. It will stay fresh and moist for up to 5 days, making it perfect for enjoying a little slice of happiness whenever you like.
Freezing
This cake freezes beautifully. Wrap it tightly with plastic wrap and then foil before freezing. Thaw overnight in the fridge when ready to enjoy, preserving the delightful flavors and creamy texture.
Reheating
Since this is a cheesecake-topped cake, it’s best enjoyed chilled or at room temperature. If you prefer a slightly warmer slice, let it sit at room temperature for 20 minutes before serving — avoid microwaving to keep the frosting intact.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for making the sauce due to their vibrant flavor and texture, but if you only have frozen, thaw and drain them well before cooking to avoid excess moisture in your sauce.
Can I substitute the cake mixes with homemade cake batter?
Absolutely! If you prefer baking from scratch, use your favorite strawberry and lemon cake recipes. Just make sure the batters have similar consistency for layering and baking times.
How do I avoid cracks in the cheesecake layer?
Gentle mixing and slow baking at the right temperature help avoid cracks. Also, avoid overbaking and let the cake cool gradually in the pan to ensure a smooth finish.
Is it necessary to use both strawberry and lemon cakes?
The combination of strawberry and lemon cakes provides the perfect balance of flavors and color contrast that makes this recipe truly special. However, you can experiment with just one flavor if you prefer a simpler version.
Can I make this cake gluten-free?
To make a gluten-free version, use gluten-free cake mixes and flour substitutes for the cheesecake layer. Just ensure all ingredients used are certified gluten-free to maintain the texture and safety.
Final Thoughts
There’s something truly special about the Strawberry Lemon Cheesecake Cake Recipe that makes it a standout dessert for any occasion. Its perfect blend of fruity freshness, creamy richness, and bright citrus makes every bite a little celebration. Trust me, once you try this recipe, it will quickly become a favorite to bring out for birthdays, holidays, or just to treat yourself to something extraordinary. Give it a go—you won’t regret it!
Print
Strawberry Lemon Cheesecake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Lemon Cheesecake Cake is a delightful layered dessert combining the bright, tangy flavors of lemon with the sweet juiciness of fresh strawberries. It features a creamy cheesecake layer, strawberry and lemon cake bases, and a luscious lemon frosting. Perfect for special occasions or a refreshing summer treat.
Ingredients
Strawberry Sauce
- 2 cups fresh strawberries, diced
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 lemon, zested and juiced
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 4 large eggs
Strawberry Cake
- 1 (15.25 oz) box strawberry cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup canola oil
Lemon Cake
- 1 (15.25 oz) box lemon cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup canola oil
Lemon Frosting
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 large lemon, zested and juiced
- 4–6 tablespoons heavy whipping cream
Instructions
- Prepare Strawberry Sauce: Combine strawberries, sugar, cornstarch, water, lemon zest, and lemon juice in a medium pot. Cook over medium to high heat, stirring occasionally for 10-15 minutes until the mixture begins to thicken.
- Thicken and Cool Sauce: Once the sauce thickens, reduce heat and stir for one more minute to ensure consistency. Remove from heat and let cool completely.
- Prepare Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth. Add sugar, flour, sour cream, vanilla extract, and eggs, mixing well to create a creamy batter.
- Make Strawberry Cake Batter: In a separate bowl, combine the strawberry cake mix, water, eggs, and canola oil. Mix according to package instructions until smooth.
- Make Lemon Cake Batter: Similarly, mix the lemon cake mix with water, eggs, and canola oil until combined and smooth.
- Assemble Layers: In a prepared baking pan, pour lemon cake batter first, then add the cheesecake layer carefully over it. Next, layer the strawberry cake batter on top, and finally spread the cooled strawberry sauce evenly over the top layer.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for approximately 120 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.
- Prepare Lemon Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar, lemon zest, lemon juice, and heavy whipping cream, adjusting cream quantity to reach a smooth, spreadable consistency.
- Frost the Cake: Once the cake is fully cooled, frost the top with the lemon frosting evenly. Chill for at least one hour before serving to set the frosting.
Notes
- Ensure the cheesecake and cake batters are poured gently to maintain distinct layers.
- Use fresh lemons for the best flavor in both the sauce and the frosting.
- Let the cake cool completely before applying frosting to prevent melting.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
