Strawberries and Cream Dream Layer Cheesecake Cake

The Strawberries and Cream Dream Layer Cheesecake Cake is a luxurious dessert that blends the rich, velvety texture of cheesecake with the light, airy sweetness of vanilla cake and the bright freshness of ripe strawberries. This indulgent layered masterpiece is not just a treat for the taste buds—it’s a visual delight, perfect for birthdays, anniversaries, holidays, or any occasion where you want to impress your guests with a show-stopping dessert. Combining three distinct layers—moist vanilla sponge, creamy no-bake cheesecake filling, and a glossy strawberry topping—the cake offers a symphony of textures and flavors in every bite. Whether you’re a seasoned baker or an adventurous beginner, this recipe will guide you through creating a stunning centerpiece that tastes as heavenly as it looks.

The History of Strawberries and Cream and Cheesecake

The concept of combining strawberries and cream dates back centuries, with roots believed to be in 15th-century England. Legend has it that Thomas Gardiner, a steward to Cardinal John Morton, first served strawberries topped with cream at a garden party, sparking a tradition that would become synonymous with British summer festivals like Wimbledon. Over time, strawberries and cream evolved into a beloved classic, celebrated for its simplicity and elegance.

Cheesecake, on the other hand, boasts an even more ancient lineage. The earliest known version was made by the Greeks over 4,000 years ago, who used fresh cheese, wheat, and honey to create a dense, sweet cake often served to athletes during the first Olympic Games. The Romans later adopted and adapted the recipe, spreading it throughout Europe. Modern cheesecake, particularly the New York-style version, emerged in the 19th century with the advent of cream cheese, popularized by brands like Philadelphia.

The fusion of these two iconic desserts—strawberries and cream with cheesecake—became increasingly popular in the mid-20th century, especially in American baking culture. As layer cakes gained popularity and home bakers experimented with combinations, the idea of a hybrid dessert emerged. The Strawberries and Cream Dream Layer Cheesecake Cake is a contemporary interpretation of this evolution, bringing together the best elements of both worlds into one harmonious, dreamy confection.

Ingredients Breakdown

To create the perfect Strawberries and Cream Dream Layer Cheesecake Cake, each ingredient plays a crucial role in achieving the ideal balance of flavor, texture, and structure. Below is a detailed breakdown of all components and their purposes:

For the Vanilla Sponge Cake Layers:

All-purpose flour – Provides structure and stability to the cake layers.
Baking powder & baking soda – Leavening agents that help the cake rise and become fluffy.
Salt – Enhances overall flavor and balances sweetness.
Unsalted butter (room temperature) – Adds richness and moisture while helping to aerate the batter when creamed with sugar.
Granulated sugar – Sweetens the cake and contributes to its tender crumb.
Large eggs (room temperature) – Bind ingredients together and add structure and moisture.
Vanilla extract – Imparts a warm, aromatic flavor that complements the strawberries.
Buttermilk – Adds tanginess and tenderness; reacts with baking soda for extra lift.

For the No-Bake Cheesecake Filling:

Cream cheese (full-fat, softened) – The star ingredient, providing creamy body and tangy richness.
Heavy whipping cream – Whipped to soft peaks, it gives the filling its cloud-like texture.
Powdered sugar – Sweetens without adding graininess; dissolves easily into the mixture.
Vanilla extract – Enhances flavor depth and pairs beautifully with strawberries.
Lemon juice (freshly squeezed) – Brightens the flavor and cuts through the richness.
Unflavored gelatin (or agar-agar for vegetarian option) – Ensures the filling sets properly without baking.
Cold water – Used to bloom the gelatin.

For the Strawberry Topping:

Fresh strawberries – Ripe, red strawberries are essential for vibrant color and natural sweetness.
Granulated sugar – Draws out juices and enhances flavor.
Lemon juice – Balances sweetness and prevents oxidation.
Cornstarch – Thickens the compote for a glossy, spreadable glaze.
Water – Helps dissolve sugar and cornstarch evenly.
Optional: Strawberry liqueur or jam – For added depth and shine.

For Garnish (optional):

Whipped cream rosettes
Fresh strawberry halves or slices
Mint leaves
Edible flowers
White chocolate shavings

Step-by-Step Recipe

Follow these detailed steps to create your dreamy Strawberries and Cream Dream Layer Cheesecake Cake.

1. Prepare the Vanilla Sponge Cake Layers

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
In a large mixing bowl, beat ½ cup (1 stick) room-temperature unsalted butter and 1¾ cups granulated sugar on medium-high speed until light and fluffy (about 3–4 minutes).
Add 3 large room-temperature eggs, one at a time, beating well after each addition. Mix in 2 teaspoons pure vanilla extract.
Gradually alternate adding the dry ingredients and 1 cup buttermilk, beginning and ending with the dry mix. Mix on low speed just until combined—do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Once cooled, level the tops with a serrated knife if needed.

2. Make the No-Bake Cheesecake Filling

In a small bowl, sprinkle 1 packet (about 2¼ tsp) unflavored gelatin over ¼ cup cold water. Let it sit for 5 minutes to “bloom.”
Place the bloomed gelatin over a double boiler or microwave in 10-second bursts until fully melted and liquid. Set aside to cool slightly.
In a large bowl, beat 2 (8 oz) blocks of softened cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
Add 1 tablespoon fresh lemon juice and mix well.
In a separate chilled bowl, whip 1½ cups cold heavy cream to soft peaks using a hand mixer or stand mixer.
Slowly drizzle the slightly cooled melted gelatin into the cream cheese mixture while beating on low. Scrape down the sides.
Gently fold in the whipped cream in two additions until no streaks remain. Be careful not to deflate the mixture.
Cover and refrigerate the filling for 15–20 minutes to thicken slightly before assembling.

3. Prepare the Strawberry Topping

Hull and slice 1 pint (about 2 cups) of fresh strawberries. Reserve 6–8 whole strawberries for garnish.
In a saucepan, combine 1½ cups sliced strawberries, ¼ cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon water, and 1 tablespoon cornstarch (mixed with 1 tsp water to make a slurry).
Bring to a simmer over medium heat, stirring constantly. Cook for 5–7 minutes until thickened and glossy.
Remove from heat and press through a fine-mesh sieve to remove seeds (optional for smoother texture).
Let cool completely. Stir in 1–2 tablespoons of strawberry jam for extra shine if desired.

4. Assemble the Cake

Place one cooled vanilla cake layer on a serving plate or cake stand.
Spread a thin layer of strawberry compote (about 2–3 tbsp) over the cake to moisten it.
Pour half of the cheesecake filling over the cake and smooth evenly with an offset spatula.
Arrange a single layer of fresh strawberry slices (½ cup) over the cheesecake filling.
Place the second cake layer on top and gently press down.
Pour the remaining cheesecake filling over the top and sides, smoothing the surface into an even layer.
Refrigerate the cake for at least 2 hours (preferably 4 hours or overnight) to allow the filling to set completely.
Just before serving, spoon the cooled strawberry topping over the top of the cake, allowing some to drip down the sides.
Garnish with whole strawberries, whipped cream rosettes, mint leaves, and white chocolate shavings.

Tips for Success

Room-temperature ingredients: Ensure cream cheese, eggs, butter, and buttermilk are at room temperature to achieve a smooth batter and filling.
Don’t overmix: Overbeating the cake batter after adding flour can lead to a tough texture. Mix until just combined.
Chill your bowls: When whipping cream, chill the bowl and beaters in the freezer for 10 minutes beforehand for best results.
Use full-fat dairy: Low-fat substitutes may result in a less stable or less creamy filling.
Level your cakes: Use a cake leveler or serrated knife to ensure flat layers for a professional look.
Patience with setting: Allow ample chilling time—rushing this step can cause the cheesecake layer to slide or sag.
Stabilize the gelatin: Make sure the melted gelatin is warm but not hot when adding to cream cheese to prevent curdling.
Fresh strawberries only: Avoid frozen berries for the topping unless thawed and drained well—they release too much water otherwise.
Make ahead: This cake can be assembled up to 2 days in advance. Add the final strawberry topping just before serving to maintain appearance.

Variations and Customizations

The beauty of the Strawberries and Cream Dream Layer Cheesecake Cake lies in its versatility. Here are several creative variations to suit different tastes and occasions:

Chocolate Lover’s Version: Add a layer of chocolate ganache between the cake and cheesecake, or use chocolate cake instead of vanilla.
Gluten-Free Option: Substitute the all-purpose flour with a high-quality gluten-free flour blend and ensure all other ingredients are certified GF.
Dairy-Free/Vegan Adaptation: Use vegan cream cheese, coconut cream (chilled overnight), agar-agar instead of gelatin, and a dairy-free cake base.
Fruit Variations: Swap strawberries for raspberries, blueberries, peaches, or a mixed berry medley. Adjust sugar accordingly based on fruit tartness.
Boozy Twist: Add 1–2 tablespoons of Chambord, Grand Marnier, or amaretto to the cheesecake filling or strawberry compote for an adult-friendly version.
Crust Layer: Add a graham cracker or cookie crust base under the first cake layer for a true cheesecake experience.
Mini Individual Cakes: Use mason jars or springform tart pans to create single-serving parfaits or mini cakes.

Seasonal Themes: Decorate with edible gold dust for weddings, pastel sprinkles for baby showers, or heart-shaped strawberries for Valentine’s Day.

Yogurt Swirl: Fold in Greek yogurt to the cheesecake filling for a tangier, lighter texture.

No-Bake Entire Cake: Skip the sponge cake and use a cookie base with whipped cream layers for a fully no-bake version.

Health Considerations and Nutritional Value

While undeniably decadent, the Strawberries and Cream Dream Layer Cheesecake Cake does offer some nutritional benefits, primarily from fresh strawberries. However, it is high in calories, fat, and sugar, so moderation is key—especially for those managing conditions like diabetes, heart disease, or weight concerns.

Nutritional Highlights per Serving (approx. 1/12 of cake):

Calories: ~450–550 kcal

Total Fat: 28–35g (mostly saturated from cream cheese and butter)

Carbohydrates: 45–55g (including 30–35g sugars)

Protein: 6–8g

Fiber: 1–2g (can increase with whole grain flour or added oats)

Vitamin C: 20–30% of daily value (from strawberries)

Calcium: 10–15% DV (from dairy ingredients)

Health Tips:

Use reduced-sugar alternatives like monk fruit sweetener or erythritol in place of sugar where possible.

Opt for low-fat cream cheese and Greek yogurt to reduce fat content (though texture may be less creamy).

Serve smaller portions and pair with a green salad or fruit platter to balance the meal.

Limit consumption to special occasions due to high glycemic load.

Ensure proper storage to prevent bacterial growth—keep refrigerated at all times.

Ingredients

Vanilla Sponge Cake:
• 2 cups (250g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (1 stick / 113g) unsalted butter, room temperature
• 1¾ cups (350g) granulated sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature

No-Bake Cheesecake Filling:
• 2 (8 oz / 226g) blocks full-fat cream cheese, softened
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 packet (2¼ tsp) unflavored gelatin
• ¼ cup (60ml) cold water (for gelatin)
• 1½ cups (360ml) cold heavy whipping cream

Strawberry Topping:
• 1 pint (about 2 cups / 300g) fresh strawberries, hulled and sliced
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)
• Optional: 1–2 tbsp strawberry jam or liqueur

Garnish (optional):
• Whipped cream
• Fresh strawberries
• Mint leaves
• White chocolate shavings

Directions

Bake the Cake Layers: Preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, add eggs and vanilla. Alternate adding dry mix and buttermilk. Divide into two 8-inch pans and bake 25–30 minutes. Cool completely.

Prepare Gelatin: Bloom gelatin in cold water for 5 minutes. Melt gently and set aside.

Make Cheesecake Filling: Beat cream cheese, powdered sugar, vanilla, and lemon juice. Whip heavy cream to soft peaks. Fold into cream cheese mixture along with melted gelatin. Chill briefly.

Cook Strawberry Topping: Simmer strawberries, sugar, lemon juice, and cornstarch slurry until thick. Strain if desired and cool.

Assemble: Place first cake layer on plate. Spread with a little compote, then half the cheesecake filling. Top with sliced strawberries. Add second cake layer. Cover with remaining filling. Chill 4+ hours.

Finish: Top with cooled strawberry glaze. Garnish and serve cold.

FAQ

Can I make this cake ahead of time?
Yes! Assemble the cake (without the final topping) up to 2 days in advance. Add the strawberry glaze and garnish just before serving.

Can I freeze this cake?
Freezing is not recommended due to the fresh strawberry topping and whipped cream-based filling, which may separate or become watery upon thawing. Best enjoyed fresh and refrigerated.

Why did my cheesecake filling crack or weep?
This usually happens if the gelatin wasn’t fully dissolved or if the cake was moved too soon. Ensure thorough mixing and allow sufficient chilling time.

Can I use store-bought cake layers?
Absolutely. Use two 8-inch pre-baked vanilla cakes or even angel food cake for a lighter option.

Is there a substitute for gelatin?
Yes, use agar-agar (1 tsp agar powder + ¼ cup water, boiled 1 minute) for a vegetarian/vegan alternative.

How long does this cake last in the fridge?
Up to 4 days when tightly covered with plastic wrap or stored in an airtight container.

Can I make this into a pie?
Yes! Pour the cheesecake filling into a baked or no-bake graham cracker crust, top with strawberries, and chill.

Summary

The Strawberries and Cream Dream Layer Cheesecake Cake is a breathtaking fusion of fluffy vanilla sponge, luscious no-bake cheesecake, and glossy fresh strawberries—a dessert that delights both the eyes and palate. Perfect for celebrations or as a romantic treat, this cake embodies the essence of summer in every creamy, fruity bite.