Strawberries and Cream Cheesecake Cake 

For the Cake Layers:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tbsp cornstarch

1 tbsp water

For the Whipped Cream Frosting:

2 cups heavy cream, chilled

1/2 cup powdered sugar

1 tsp vanilla extract

Additional:

Fresh strawberries for garnish

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Prepare the Cheesecake Layer:

Lower the oven temperature to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pour the cheesecake batter into a greased and floured 9-inch round cake pan.

Bake for 30-35 minutes, or until the center is set. Remove from the oven and let it cool completely. Once cooled, refrigerate until ready to assemble.

Prepare the Strawberry Filling:

In a saucepan, combine the sliced strawberries and granulated sugar over medium heat.

In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the strawberries.

Cook, stirring constantly, until the mixture thickens and the strawberries release their juices, about 5-7 minutes.

Remove from heat and let it cool completely.

Prepare the Whipped Cream Frosting:

In a large mixing bowl, whip the chilled heavy cream until it begins to thicken.

Add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form.

Assemble the Cake:

Place one cooled cake layer on a serving plate or cake stand.

Spread a layer of whipped cream frosting over the top of the cake layer.

Carefully place the chilled cheesecake layer on top of the frosting.

Spread the strawberry filling evenly over the cheesecake layer.

Place the second cake layer on top of the strawberry filling.

Frost the entire cake with the remaining whipped cream frosting, smoothing it out with an offset spatula.

Garnish with fresh strawberries as desired.

Chill and Serve:

Refrigerate the Strawberries and Cream Cheesecake Cake for at least 2 hours before serving to allow the flavors to meld.

Slice and serve chilled. Enjoy the creamy cheesecake, fresh strawberries, and fluffy cake layers!

Yield:

This recipe makes one 9-inch Strawberries and Cream Cheesecake Cake, serving about 10-12 people.

Notes:

Store any leftovers covered in the refrigerator. The cake will keep well for up to 3 days.

Feel free to add more fresh strawberries between the layers for extra fruitiness.

Indulge in this delightful Strawberries and Cream Cheesecake Cake, a perfect blend of flavors and textures!