Fresh Strawberry Cream Cheese Cake
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.
You can prepare this treat for no reason, whatsoever, but it is also perfect for Easter or Mother's Day. This refreshing spring-summer cake with fresh strawberries and cream cheese is so easy to prepare.
Besides strawberries and cream cheese, you will need standard ingredients like eggs, sugar, flour, vanilla extract... I also added some Greek yogurt, for a special taste and some corn starch, because it makes structure finer.
This a cake that everybody likes. It is delicious and very easy to make. Strawberries are my favorite fruit. I like to eat them fresh, I like to drink strawberry juice or smoothie and let's not forget strawberry ice cream and, of course cakes.
I like simple cakes, that don't take too much time to prepare, light and easy to digest. I first tried Fresh Strawberry Cream Cheese cake at my friend's and loved it immediately.
What do you need to prepare Fresh Strawberry Cream Cheese Cake?
- 1 cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 4 oz cream cheese
- ⅓ cup unsalted butter, room temperature
- ¾ cup + ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ⅓ cup Greek yogurt
- 2 ½ cup strawberries, cut into quarters
Since then it has been on my menu regularly, every spring - summer. I`ve made some changes and made this cake just the way we like it. This delicious cake is easy to make. It does not take much time, all you need are all the ingredients and the cake will soon be there. Enjoy!
How to prepare Fresh Strawberry Cream Cheese Cake?
- Preheat oven to 350 F. Butter and flour 9 inch spring form pan or use cooking spray, instead. Leave aside.
- In medium dish combine flour, corn starch, baking powder and salt. Leave aside.
- In a large dish, mix cream cheese and butter with an electric mixer on medium speed for about a minute.
- Add ¾ cup sugar and mix some more, until it is light and fluffy.
- Add one egg at a time, vanilla extract and Greek yogurt and continue to mix, slowly adding dry ingredients.
- Mix some more until you get fine dough. Take some strawberries and leave them aside for decoration.
- Add the rest of strawberries in the dough and mix well. Spread evenly in the spring form pan.
- Place strawberries that you left aside, on the top and sprinkle ¼ cup of sugar.
- Bake for 35-40 minutes or until a toothpick inserted in the middle comes out dry or with a few crumbs.
- Take out of the oven and leave to cool in the springform pan for a few minutes.
- Transfer cake to a wire rack to cool down completely.
Notes:
This cake is best for 2 days. It can be served with strawberry syrup, cool whip or fresh strawberries.
You can find here all MOTHER'S DAY Recipes.
Check out the most popular strawberry recipes on our blog - No Bake Strawberry Cheesecake and Strawberry Blueberry Icebox Cake.
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Fresh Strawberry Cream Cheese Cake
Ingredients
- 1 cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 4 oz cream cheese
- ⅓ cup unsalted butter room temperature
- ¾ cup + ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ⅓ cup Greek yogurt
- 2 ½ cup strawberries cut into quarters
Instructions
- Preheat oven to 350 F. Butter and flour 9 inch spring form pan or use cooking spray, instead. Leave aside.
- In medium dish combine flour, corn starch, baking powder and salt. Leave aside.
- In a large dish, mix cream cheese and butter with an electric mixer on medium speed for about a minute.
- Add ¾ cup sugar and mix some more, until it is light and fluffy.
- Add one egg at a time, vanilla extract and Greek yogurt and continue to mix, slowly adding dry ingredients.
- Mix some more until you get fine dough. Take some strawberries and leave them aside for decoration.
- Add the rest of strawberries in the dough and mix well. Spread evenly in the spring form pan.
- Place strawberries that you left aside, on the top and sprinkle ¼ cup of sugar.
- Bake for 35-40 minutes or until a toothpick inserted in the middle comes out dry or with a few crumbs.
- Take out of the oven and leave to cool in the springform pan for a few minutes.
- Transfer cake to a wire rack to cool down completely.
Notes
Nutrition
I hope you love this delicious and easy recipe - be sure to give it a review below! Also don't forget to follow Sweet Spicy Kitchen on Facebook, Pinterest and Instagram.
I made this and it's absolutely delicious!!!!
Great Holly, I'm so glad.
Dragana
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!
We are so glad your cake turned out well, Julianne.
Best,
Dragana
Hi. This cake looks amazing. Can it be frozen?
Thanks
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!
Great idea, Hetty. I'm so glad you liked it.
Best,
Dragana
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.
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
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.
Thanks Diane, I'm so glad you liked it.
Best regards,
Dragana
If I wanted to cut back some on the sugar, how low do you think I could go? TIA
It's a matter of taste, Anne.
Dragana
Delicious. It took 50 minutes to bake. Enjoyed
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.
Thank you Julianne for your suggestion.
Best,
Dragana
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.
Thank YOU, Lydia.. I'm so glad you liked it.
Best regards,
Dragana