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
Scale
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
- â…“ cup canola oil
Lemon Cake
- 1 (15.25 oz) box lemon cake mix
- 1 cup water
- 3 large eggs
- â…“ 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.
