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A pink strawberry cheesecake cake on a metal cake stand with plates.

5 from 27 votes

Ingredients

FOR THE GRAHAM CRACKER CRUST

  • 25 (380 g) graham crackers full rectangle cracker
  • 3/4 cup (165 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar

FOR THE STRAWBERRY CAKE

  • 1 3/4 cups (350 g) granulated sugar
  • 1 cup (226 g) unsalted butter, room temperature
  • 1/3 cup (72.6 g) vegetable or canola oil
  • 3 eggs, room temperature
  • 2 egg whites, room temperature
  • 1 teaspoon (4.2 g) vanilla
  • 1 teaspoon (4.2 g) strawberry extract or emulsion
  • 3 cups (345 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 3/4 cup (175 g) strawberry puree reduction about 3 cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to 3/4 cup
  • 1/2 cup (120 g) buttermilk, room temperature
  • Pink food coloring, optional

FOR THE CHEESECAKE FILLING

  • 8 ounces cream cheese
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (120 g) heavy whipping cream

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter, slightly cold
  • 6 oz. (170 g) cream cheese, slightly cold
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 1 teaspoon (4.2 g) strawberry emulsion
  • 3 tablespoons (42 g) heavy whipping cream
  • Pinch of salt

Instructions

FOR THE GRAHAM CRACKER CRUST

  • Preheat the oven to 375 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.
  • In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.
  • Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.
  • Bake the crusts for 5 minutes.

FOR THE STRAWBERRY CAKE

  • Preheat your oven to 325 degrees F.
  • In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes. Add the oil and beat for another 2 minutes, until light and fluffy.
  • Add the eggs and egg whites, one at a time, and mix well after each addition. Add the vanilla and strawberry extract or emulsion.
  • With the mixer on low, alternatively add the flour mixture with the strawberry puree and buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
  • Evenly divide the batter between the three pans, about 17 ounces in each.
  • Bake the cake layers for about 33 to 38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.

FOR THE CHEESECAKE FILLING

  • In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
  • In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
  • Fold in the heavy whipping cream into the cream cheese mixture.
  • Store in an airtight container in the refrigerator until ready to use.

FOR THE BUTTERCREAM

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes.
  • Turn the mixer to low speed and gradually add the powdered sugar, followed by the strawberry emulsion, cream, and salt.
  • Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
  • Before frosting your cake, mix the buttercream by hand with a wooden spoon to push out any air pockets. If the frosting feels too soft to frost or pipe, cover it and refrigerate it for about 30 minutes.

Assembly

  • Place the first cake layer, top side up, in the center of a cake board or cake stand. Pipe a rim of buttercream around the top edge of the cake.
  • Fill the center area with half of the cheesecake mixture. Layer on sliced strawberries.
  • Place the second cake layer, top side up, on the filling and repeat step 2.
  • Place the final cake layer, also top side up, and apply a thin layer of buttercream around the entire cake. This should look like a semi-naked cake. Freeze the crumb-coated cake for about 10 to minutes.
  • Continue frosting and decorating the cake with the remaining buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Strawberry Buttercream, strawberry cake, Strawberry Cheesecake Cake, strawberry cream cheese buttercream