Strawberry Cheesecake Cake recipe

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Ingredients

1 (11 ounce) package no-bake instant cheesecake mix
2 cups cold milk
1 serving cooking spray
2 (18.25 ounce) packages white cake mix
2 ½ cups water
5 large eggs
⅔ cup canola oil
1 teaspoon vanilla extract
1 (16 ounce) package vanilla buttercream frosting
4 cups fresh strawberries

Nutrition Info

812.3 calories
carbohydrate: 105.2 g
cholesterol: 80.8 mg
fat: 33.5 g
fiber: 2.3 g
protein: 9.1 g
saturatedFat: 5.9 g
servingSize: -
sodium: 855.3 mg
sugar: 87.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick, about 3 minutes.

  2. Chill until firm, at least 2 hours.

  3. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.

  4. Beat white cake mix, water, eggs, canola oil, and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.

  5. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.

  6. Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.

Recipe Yield

1 9-inch layer cake

Recipe Note

This elegant recipe uses cake mix and a no-bake cheesecake mix to create a cake that is perfect for any special occasion. Use your favorite homemade or canned vanilla buttercream.

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