Strawberry Cream Cheese Layer Cake: A Delightful Dessert
Introduction
The Strawberry Cream Cheese Layer Cake is a heavenly dessert that combines the richness of cream cheese with the vibrant flavor of fresh strawberries. This cake is perfect for birthdays, anniversaries, or simply as a sweet treat on a lazy afternoon. Its layers of moist sponge cake, creamy filling, and fruity topping make it a favorite among dessert lovers. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is both rewarding and satisfying.
The History
Cheesecakes and layer cakes have long histories in culinary traditions around the world. Cream cheese, which is commonly used in American cheesecakes, was invented in the United States in the 19th century. Layer cakes became popular in the early 20th century, especially with the rise of home baking. Combining strawberries and cream cheese in a layered format is a relatively modern twist, inspired by the popularity of fruity and creamy desserts. This particular cake is a symbol of American baking ingenuity and has become a staple at celebrations and family gatherings.
Ingredients Breakdown
This cake features a combination of simple yet high-quality ingredients to ensure the best flavor and texture. The sponge cake layers are made from flour, sugar, baking powder, eggs, milk, and butter. The cream cheese filling uses soft cream cheese, powdered sugar, and vanilla extract. The strawberry topping can be made from fresh strawberries, sugar, and a bit of cornstarch for thickening, or you can use a high-quality jam. Optional ingredients include a splash of strawberry liqueur for extra flavor or a touch of lemon juice to brighten the taste.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large bowl, sift together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients.
- Pour the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack.
- While the cakes are cooling, prepare the cream cheese filling by beating the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Make the strawberry topping by cooking chopped strawberries with a bit of sugar and cornstarch until thickened, or use a high-quality strawberry jam.
- Once the cakes are cool, level the tops if needed, and place one layer on a serving plate.
- Spread a layer of the cream cheese mixture over the first cake layer, then add a layer of the strawberry topping.
- Repeat with the second cake layer, and frost the top and sides of the cake with the remaining cream cheese mixture.
- Optionally, garnish with fresh strawberries before serving.
Tips
- Ensure that the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- For a smoother strawberry topping, strain the mixture after cooking to remove seeds.
- Use parchment paper strips under the cake pans to make removal easier.
- Don’t overmix the batter; this can lead to a dense texture.
- Chill the cake for 30 minutes before serving to allow the flavors to meld and the filling to set.
- Store the cake in the refrigerator and bring it to room temperature before serving for the best texture.
Variations and Customizations
- Chocolate Twist: Add cocoa powder to the cake batter to create a chocolate-strawberry variation.
- Berry Medley: Use a mix of berries like raspberries, blueberries, and blackberries for the topping.
- Coconut Flair: Add shredded coconut to the cake batter and top with toasted coconut flakes.
- Gluten-Free Option: Use a gluten-free flour blend in place of regular flour.
- Vegan Version: Substitute eggs with flax eggs, use vegan butter and cream cheese, and ensure the sugar is vegan-friendly.
- Alcohol Infusion: Add a splash of strawberry liqueur or rum to the strawberry topping for an adult twist.
Health Considerations and Nutritional Value
This cake is indulgent and best enjoyed in moderation. It is rich in carbohydrates and fats due to the sugar, butter, and cream cheese. However, strawberries add a good dose of vitamin C and antioxidants. For a healthier version, consider using whole wheat flour, reducing the sugar, and substituting some of the butter with applesauce. Also, using low-fat cream cheese can help reduce the calorie and fat content without compromising too much on taste.
Ingredients
For the cake layers:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the strawberry topping:
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- 1/2 teaspoon lemon juice (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
- Pour the batter into the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
- While the cakes are cooling, prepare the strawberry topping. In a small saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens. If using cornstarch slurry, stir it in and cook for another 2–3 minutes. Remove from heat and let cool.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, level the tops if needed.
- Place one cake layer on a serving plate and spread half of the cream cheese mixture evenly over it.
- Spread half of the strawberry topping over the cream cheese layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese mixture.
- Garnish with fresh strawberries if desired.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to blend and the filling to set.
FAQ
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
How long does the cake last in the fridge?
The cake can be stored in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.
Can I freeze the cake?
Yes, you can freeze the cake layers separately before assembling. Wrap them tightly in plastic wrap and foil, and they can be frozen for up to 2 months. Thaw at room temperature before assembling.
Can I use store-bought jam instead of making the strawberry topping?
Absolutely! High-quality strawberry jam can be
