Fresh Strawberry Cream Cheese Cake

ByDragana Raosavljev Hours Last Updated on
Comments 82 Comments

Fresh Strawberry Cream Cheese Cake is a soft, moist strawberry cake filled with fresh strawberries, cream cheese, and vanilla flavor. It's buttery, tender, and topped with a light crackly sugar crust that adds the perfect texture contrast.

Fresh Strawberry Cream Cheese Cake is a soft, moist strawberry cake filled with fresh strawberries, cream cheese, and vanilla flavor.

This easy homemade strawberry cake is perfect for spring and summer baking, especially for Easter, Mother's Day, brunch, or a simple weekend dessert.

If you love easy strawberry desserts, make sure to also try my Fresh Strawberry Bread, Strawberry Shortcake and Strawberry Pretzel Salad.

Quick Look: Fresh Strawberry Cream Cheese Cake

  • ⏱ Prep Time: 10 minutes
  • 🔥Bake Time 45 minutes
  • ⏳ Total Time: 55 minutes
  • 🍽️ 11 simple budget-friendly ingredients
  • 🍪 Servings: 8
  • ⚡ Calories: 323 calories
  • 🍂 Flavor Profile: Moist with sweet, fresh strawberries.
  • 👌 Difficulty: Easy to Medium
  • 💡 Why this Works: Cream cheese and yogurt keep it soft and moist

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Why You'll Love This Recipe

  • Soft, moist, bakery-style strawberry cake
  • Easy homemade recipe with simple ingredients
  • Juicy fresh strawberries in every bite
  • Perfect for spring and summer baking
  • Great for holidays, brunch, or coffee cake
  • Beautiful crackly sugar topping for extra texture

Key Ingredients

To make this easy and moist cream cheese cake, these essential ingredients create the perfect balance of rich, creamy texture and fresh, fruity sweetness:

Ingredients: fresh strawberries, cream cheese, butter, sugar, eggs, vanilla extract, flour ingredients for strawberry cream cheese cake
  • Fresh Strawberries - bring natural sweetness and juicy texture throughout the cake. Use ripe but firm berries for best results.
  • Cream Cheese - adds richness and a slight tang that balances the sweetness. If you enjoy cream cheese desserts, try my Fresh Peach Cream Cheese Cake.
  • Cornstarch - helps create a softer, finer crumb and improves texture. I also use it in my Chocolate Chip Cheesecake Cookies for a tender bite.
  • Greek Yogurt - adds moisture and keeps the cake soft without making it heavy.
  • Vanilla Extract - enhances all the flavors and gives the cake a warm bakery aroma.

How To Make Fresh Strawberry Cream Cheese Cake

Step 1: Prepare the Dry Ingredients Whisk together flour, cornstarch, baking powder, and salt. Set aside.

Step 1: Prepare the Dry Ingredients
Whisk together flour, cornstarch, baking powder, and salt. Set aside.

Step 2: Cream Butter & Cream Cheese Beat butter and cream cheese until smooth. Add sugar and mix until light and fluffy.

Step 2: Cream Butter & Cream Cheese
Beat butter and cream cheese until smooth. Add sugar and mix until light and fluffy.

Step 3: Add the Wet Ingredients Add eggs one at a time, then mix in vanilla extract and Greek yogurt.

Step 3: Add the Wet Ingredients
Add eggs one at a time, then mix in vanilla extract and Greek yogurt.

Step 4: Combine the Batter Gradually add dry ingredients and mix until just combined.

Step 4: Combine the Batter
Gradually add dry ingredients and mix until just combined.

Step 5: Fold in Strawberries Gently fold most strawberries into the batter.

Step 5: Fold in Strawberries
Gently fold most strawberries into the batter.

Step 6: Top with Strawberries Pour the batter into the pan and top with remaining strawberries.

Step 6: Top with Strawberries
Pour the batter into the pan and top with remaining strawberries. Sprinkle with ¼ cup sugar.

Step 7: Bake, Sprinkle & Cool - Bake until golden and set in the center. Sprinkle 1 tablespoon of sugar over the baked cake. Transfer to a wire rack to cool completely.

Step 7: Bake, Sprinkle & Cool - Bake until golden and set in the center. Sprinkle 1 tablespoon of sugar over the baked cake. Transfer to a wire rack to cool completely.

Expert Tips & Tricks

  • Use fresh, firm strawberries for best texture
  • Pat strawberries dry to avoid extra moisture
  • Use room temperature ingredients for smooth batter (just like in my Easy Homemade Blueberry Upside Down Cake)
  • Do not overmix after adding flour
  • A springform pan makes removal much easier
  • Metal pans bake most evenly
  • Let cake cool completely before slicing
  • Flavor improves the next day after resting
Fresh Strawberry Cream Cheese Cake is a soft, moist strawberry cake filled with fresh strawberries, cream cheese, and vanilla flavor. It’s buttery, tender, and topped with a light crackly sugar crust that adds the perfect texture contrast.

Fresh Strawberry Cream Cheese Cake FAQs

Can I make Fresh Strawberry Cream Cheese Cake ahead of time?

Yes! Fresh Strawberry Cream Cheese Cake actually tastes better the next day as the flavors deepen and the texture becomes even more moist. Store covered in the refrigerator and bring to room temperature before serving.

How do I keep this Cream Cheese Cake from becoming soggy?

To prevent sogginess, gently pat strawberries dry before folding them into the batter and avoid overly juicy berries. This helps maintain a soft but structured cake.

Can I use frozen strawberries in this Cream Cheese Cake?

Fresh strawberries are best because frozen berries release too much liquid during baking, which can affect texture and make the cake dense or wet.

Can I skip the sugar topping on Fresh Strawberry Cream Cheese Cake?

Yes, but the sugar topping adds a light crackly top that contrasts beautifully with the moist cake and juicy strawberries, so it's highly recommended.ping on Fresh Strawberry Cream Cheese Cake?

Can I use a different pan for Strawberry Cream Cheese Cake?

Yes, but a springform pan is ideal for easy removal. Metal pans give the most even bake. If using glass, increase baking time slightly as it heats more slowly.

Can I double the Fresh Strawberry Cake recipe?

Yes! Double the recipe and bake in a 9x13-inch pan or two round pans. Expect slightly longer baking time depending on thickness.

Fresh Strawberry Cream Cheese Cake is a soft, moist strawberry cake filled with fresh strawberries, cream cheese, and vanilla flavor.

If you love soft, moist homemade cakes, try my Easy Cinnamon Sugar Apple Cake, Easy Chocolate Pumpkin Cake With Chocolate Ganache, and Cheesecake Banana Bread Crumb Cake for more easy bakery-style desserts.

Other Strawberry Recipes You'll Love

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Fresh Strawberry Cream Cheese Cake is a soft, moist strawberry cake filled with fresh strawberries, cream cheese, and vanilla flavor.

Fresh Strawberry Cream Cheese Cake

by Dragana Raosavljev
Fresh Strawberry Cream Cheese Cake is definitely one of my favorite cakes and it has a special place in my cookbook. There is a special place for a special cake.
4.43 from 214 votes
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Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Course Cake
Cuisine American
Servings 8
Calories 323

Ingredients
  

  • 1 cup all purpose flour plus 1 tablespoon all purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 oz cream cheese softened
  • ⅓ cup unsalted butter softened
  • 1 cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ⅓ cup Greek yogurt
  • 1 ½ cup strawberries chopped
  • 1 cup strawberries halved

Instructions
 

  • Preheat oven to 350°F (175°C). Butter and flour a 9-inch springform pan or coat with nonstick cooking spray. Set aside.
  • In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy.
  • Add ¾ cup sugar and continue mixing until light, fluffy, and well combined.
  • Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and Greek yogurt until just combined.
  • Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. Do not overmix.
    • Pat the strawberries dry with a paper towel before adding to the batter to prevent excess moisture and keep the cake light and fluffy.
  • Gently fold in 1½ cups chopped strawberries. Spread the batter evenly into the prepared pan.
  • Top with 1 cup halved strawberries and sprinkle with ¼ cup sugar.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and sprinkle with 1 tablespoon granulated sugar.
  • Let the cake cool in the springform pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature ingredients for a smooth batter and even texture.
Do not overmix once the dry ingredients are added to keep the cake soft and tender.
Baking time may vary depending on the oven, so start checking for doneness at 35 minutes.
This cake is best enjoyed within 2 days for optimal freshness.

Nutrition

Serving: 1gCalories: 323kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 76mgSodium: 191mgPotassium: 135mgFiber: 1gSugar: 28gVitamin A: 492IUVitamin C: 26mgCalcium: 71mgIron: 1mg
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82 Comments

  2. Made this cake today with gluten free flour. If using gluten free, it helps to really mix the batter without the strawberries and let it sit for about 10 minutes or so, because gf flour seems to take a little longer to absorb moisture. Also, read that several were having really long bake times and so I folded in the berries by hand rather than mixing them in well (which might break them up a bit and release their juices). Did not want to add in all the juice from the berries and change the consistency of the batter at the last minute after it sat and was so fluffy and light. Cake came out perfectly and tastes fantastic!

    Reply

  4. I subbstituted coconut oil for the butter and coconut yogurt for the greek yogurt, and used non dairy cream cheese to make this dairy free. Still delicious!

    Reply

  5. Can you double the cake recipe as I only have a 10" cheesecake pan? I would leave the same amount of strawberries or double that also? I don't want the cake to look thin.

    Reply

    1. I didn't make on that way, but you can try. The baking time must be longer or when inserted toothpick in the middle of the cake comes out dry and clean. You can increase ingredients by 20 percent.

      Best,
      Dragana

      Reply

  6. I decided to make this cake on the spur of the moment since I had almost 2 quarts of strawberries to use before they go bad.
    So when I went to make this, I had less strawberries than needed for the recipe. Looking in the fridge I found kiwis. Kiwis and strawberries go together so I used three kiwis to fill up to almost three cups no of fruit.
    I went to get the Greek yogurt. It was gone, but there was some vanilla Icelandic yogurt. I used that and omitted the teaspoon of vanilla extract.
    I missed the step to sprinkle ¼ cup of sugar on top.
    With all the changes and the missing sugar on top, this cake is really, really, really good.
    It’s a nice cake to add different fruit to. Rhubarb would be a good choice use.
    But remember the sugar on top.

    Reply

    1. The directions say to "mix well" after adding berries, but it seems like it would be better to fold them in, particularly if they are juicy. I suspect this is why some are having issues with extra long bake times. Mixing well and adding all that extra juice is going to change the batter quite a bit.

      Reply

  9. I tried this cake today. Thank you Dragana for sharing this simple but delicious recipe. I’m going to try it with Mango next time.

    Reply
4.43 from 214 votes (214 ratings without comment)

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