Strawberry Cheesecake Filled Yellow Cake

Table of Contents

The Ultimate Celebration Cake: Strawberry Cheesecake Filled Yellow Cake

The scent of vanilla and sweet strawberries wafting from my grandmother’s kitchen is one of my most cherished childhood memories. She believed that the best celebrations deserved a show-stopping cake, and this Strawberry Cheesecake Filled Yellow Cake is my heartfelt homage to her. It’s not just a dessert; it’s an experience. Imagine slicing through a layer of moist, tender, buttery yellow cake to reveal a rich, creamy, and tangy strawberry cheesecake heart, all enveloped in a lush, fruity frosting. It’s the cake of dreams, born from a desire to combine two classic favorites into one unforgettable masterpiece.

Why You’ll Love This Strawberry Cheesecake Filled Yellow Cake

The Ultimate Showstopper: This stunning layered cake is guaranteed to draw gasps of delight and is perfect for birthdays, anniversaries, or any occasion that calls for something extraordinary.
A Symphony of Textures: Enjoy the perfect marriage of soft, fluffy yellow cake, dense and creamy cheesecake, and a light, fruity frosting in every single bite.
Intense Strawberry Flavor: By reducing fresh strawberry puree, we achieve a deep, authentic berry flavor in the cheesecake that far surpasses any artificial extract or store-bought syrup.
Surprisingly Approachable: While it looks like a professional bakery creation, the steps are broken down methodically, making this impressive dessert entirely achievable for the home baker.

I’ll never forget the time I brought this cake to a family potluck. My uncle, a man whose dessert preferences began and ended with plain chocolate ice cream, eyed it with skepticism. After some gentle coaxing, he took a small slice. He finished it, then quietly went back for a second, larger piece. “This,” he declared with a mouth full of cake, “is something else.” Winning over the toughest critic is the truest test of a recipe’s magic.

What Makes It Special

Reduced Strawberry Puree: Simmering fresh strawberry puree concentrates its flavor into a powerful, natural syrup, ensuring the cheesecake layer bursts with real fruit essence, not just sweetness.
Cake Flour: Using cake flour instead of all-purpose is the secret to an exceptionally tender, soft, and fine-crumbed yellow cake that melts in your mouth.
Buttermilk: The slight tang of buttermilk in the cake batter not only tenderizes the crumb but also beautifully complements the sweetness and adds a subtle complexity.
Yogurt-Based Frosting: A clever blend of Greek yogurt, vanilla pudding, and preserves creates a frosting that is miraculously light, tangy, and less cloyingly sweet than traditional buttercream, letting the strawberry flavor shine.

Making It Happen

This recipe is a labor of love, best approached in three distinct parts: the cheesecake, the cake, and the assembly.

First, we’ll create the stunning strawberry cheesecake center. Gently cook down a generous amount of fresh strawberry puree in a saucepan until it’s thick and deeply aromatic. While that cools, we’ll beat room-temperature cream cheese and sugar until it’s perfectly smooth and creamy. Introducing the eggs one at a time is crucial for a silky, lump-free batter. Once we fold in the glorious red puree and a dash of vanilla, it’s poured into a prepared pan and baked until the edges are set but the center still has a gentle jiggle. This slow, cool journey to room temperature followed by a long chill in the refrigerator is non-negotiable for a firm, sliceable cheesecake layer.

While the cheesecake chills, we’ll craft the tender yellow cake layers. Whisk together the dry ingredients—cake flour, baking soda, and salt—to ensure even distribution. In a separate bowl, we’ll cream the softened butter and sugar until it’s pale and fluffy, which is the foundation for a light cake. Beating in the eggs and vanilla one by one creates a rich, emulsified base. The final step is alternating the dry mixture with the buttermilk, mixing just until the batter is smooth and no streaks of flour remain. Divided between two pans and baked to a beautiful golden brown, these cakes need to cool completely on a wire rack to maintain their soft texture.

Finally, we bring it all together. The frosting is a quick and delightful mix of instant pudding, milk, strawberry Greek yogurt, and preserves, which we’ll whisk together and briefly chill to thicken. To assemble, place one golden cake layer on your serving plate. Carefully unmold the chilled cheesecake, place it on top, and trim it to match the cake size if needed. Crown it with the second cake layer. Now, slather the entire creation with the pink, creamy strawberry frosting and artfully arrange fresh strawberry slices on top for a gorgeous, fresh finish.

You Must Know

Room Temperature is Key: All refrigerated ingredients (cream cheese, eggs, buttermilk, butter) must truly be at room temperature. This ensures a smooth, lump-free cheesecake batter and a perfectly emulsified, fluffy cake batter.
Don’t Overmix: Once you add the flour to the cake batter, mix only until the ingredients are combined. Overmixing develops gluten, leading to a tough, dense cake.
Chill the Cheesecake Thoroughly: A fully set cheesecake is essential for clean layers. Do not rush the chilling process; several hours is best, but overnight is ideal.

Serving Ideas

This magnificent cake is a complete star on its own. For a truly decadent dessert spread, serve it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Beverage pairings include a glass of cold milk, a cup of hot coffee to cut through the richness, or a glass of sparkling rosé or Moscato d’Asti for a celebratory toast.

Make It Different

Gluten-Free: Substitute the cake flour with a 1:1 gluten-free baking blend to make the cake layers friendly for those with sensitivities.
Flavor Twists: Swap the strawberry puree for raspberry or blackberry. Use lemon zest in the yellow cake batter and a lemon curd swirl in the cheesecake for a lemon-bar-inspired version.
Lighter Option: Use reduced-fat cream cheese and a light butter alternative. The yogurt frosting is already a lighter choice!

Storage and Reheating Tips

Store any leftovers tightly covered in the refrigerator for up to 5 days. Due to the cheesecake layer, this cake should not be left at room temperature for more than 2 hours. For the best texture and flavor, let a refrigerated slice sit at room temperature for 15-20 minutes before serving. This cake freezes beautifully for up to 3 months. Wrap individual slices or the whole (unfrosted) cake layers and cheesecake layer tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting and serving.

Success Tips

Use a kitchen scale to measure your flour for absolute accuracy, which leads to a perfectly textured cake.
To ensure your cakes release cleanly, line the bottom of your cake pans with parchment paper and grease the sides well.
When reducing the strawberry puree, use a wide saucepan to allow for faster, more even evaporation.
A hot knife wiped clean between slices will give you the most beautiful, clean pieces.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries for the puree?
Absolutely! Frozen strawberries work perfectly. Just ensure they are completely thawed before pureeing them.

My springform pan leaks. How can I prevent a mess?
To be safe, place your springform pan on a baking sheet lined with foil before putting it in the oven. This will catch any potential drips.

Can I make this cake ahead of time?
Yes, this is an excellent make-ahead dessert. You can bake the cheesecake layer up to 2 days in advance and the cake layers 1 day in advance. Wrap them well and store in the refrigerator (cheesecake) and at room temperature (cakes). Assemble and frost the day you plan to serve it.

Why is my cheesecake layer cracked?
Cracks can happen from overmixing or a sudden temperature change. Don’t worry! It will be hidden perfectly inside the cake and under the frosting.

What if I don’t have cake flour?
You can make a DIY version. For every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift this mixture together several times to aerate it.

Strawberry Cheesecake Filled Yellow Cake

Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 35 minutes
Total Time: 4 hours 5 minutes (plus chilling time)
Category: Dessert
Cuisine: American
Difficulty: Intermediate
Yield: 20 servings

Ingredients:

Cheesecake:

3 cups pureed strawberries (from about 30 oz whole strawberries)
24 oz cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract

Yellow Cake:

3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups buttermilk, at room temperature

Strawberry Frosting and Garnish:

1 (3.4 oz) package instant vanilla pudding mix
1/4 cup milk
2 (6 oz) containers strawberry Greek yogurt
1/2 cup strawberry preserves
10 oz fresh strawberries, sliced

Directions:

For the Cheesecake: Preheat oven to 350°F (175°C). Place strawberry puree in a medium nonstick saucepan over medium-low heat. Simmer for 20-25 minutes, stirring occasionally, until reduced to about 1 cup. Let cool to room temperature.
In a large bowl, beat cream cheese and sugar with a mixer on medium-high speed for 3 minutes until smooth. Beat in eggs one at a time, fully incorporating after each addition. Mix in vanilla and cooled strawberry puree.
Pour into a greased 9-inch springform pan lined with parchment paper. Bake for 55-60 minutes, until edges are set and the center is slightly wobbly. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, or overnight.
For the Yellow Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, sift together cake flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar with a mixer until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
Add half of the flour mixture to the butter mixture, mixing on low until just combined. Pour in half of the buttermilk and mix. Repeat with remaining flour and buttermilk, mixing until the batter is smooth.
Divide batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 5 minutes, then invert onto a wire rack to cool completely.
For the Frosting & Assembly: In a medium bowl, whisk pudding mix and milk for 1 minute. Stir in yogurt and strawberry preserves until smooth. Chill for 5 minutes to thicken.
To assemble, place one yellow cake layer on a serving platter. Remove chilled cheesecake from the pan and carefully place on top of the cake layer. If needed, trim the cheesecake to fit. Top with the second cake layer.
Frost the top and sides of the cake with the strawberry frosting. Garnish the top with fresh strawberry slices. Chill until ready to serve.

Notes:

Allergy Info: Contains gluten, dairy, and eggs.
Nutrition: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.