This Strawberry Cream Cheese Cake combines the freshness of strawberries with the rich, creamy texture of a delicate cheese filling, all layered between a light and airy sponge cake. The vanilla-infused sponge provides the perfect base for the vibrant and sweet strawberries embedded within the creamy layer, making every slice a delightful blend of flavors and textures. This cake is a summertime favorite, showcasing the best of seasonal berries in a truly elegant dessert.
Why You’ll Love This: This cake offers a refreshing twist on traditional cheesecake, incorporating fresh strawberries not only as a filling but also as a decorative, flavorful border. The light, fluffy sponge contrasts beautifully with the creamy cheese layer, providing a satisfying mouthfeel. The touch of lemon zest in the cream adds a subtle brightness that enhances the overall flavor, making this dessert irresistibly delicious and perfectly balanced.
Perfect Occasion: Ideal for spring and summer celebrations, this Strawberry Cream Cheese Cake is perfect for occasions such as Mother’s Day, bridal showers, or garden parties. Its beautiful presentation, with strawberries halved and arranged around the edge, makes it a visually appealing centerpiece that is sure to impress your guests.
Decoration Tips: For an extra touch of elegance, arrange fresh strawberry halves around the perimeter of the cake. Dust the top lightly with powdered sugar just before serving to add a touch of sophistication. You can also garnish with fresh mint leaves or drizzle with a strawberry coulis to enhance the visual appeal and add another layer of flavor.
Ingredients:
- 4 medium eggs, room temperature
- 180g sugar
- 4 tablespoons hot water
- 45g butter
- 8g baking powder
- 140g flour
- 40g cornstarch
- 2 teaspoons vanilla extract
Cream Filling:
- 400 ml cold cream
- 2 packets cream stabilizer or 4 teaspoons Sanapart
- 300g quark (low-fat cream cheese)
- 70g powdered sugar
- 1 teaspoon vanilla extract
- Grated zest of half a lemon
- A small bowl of finely chopped strawberries (ensure they are dry)
For the Edges:
- Strawberries halved lengthwise
- Melt the butter gently and let it cool (do not boil).
- Beat eggs with an electric mixer on high speed, gradually adding hot water and then sugar. Continue beating for about 10 minutes until the mixture thickens slightly. Add vanilla extract.
- Sift together flour, cornstarch, and baking powder. Gently fold into the egg mixture using the mixer’s lowest speed or a spatula, taking care not to deflate the eggs.
- Stir in the cooled melted butter.
- Line a 26 cm cake pan with parchment paper (do not grease the sides). Bake in a preheated oven at 338°F (170°C) for about 40-45 minutes. Perform a toothpick test to ensure doneness.
- For the cream, whip the cold cream with stabilizer until stiff. In another bowl, mix quark, powdered sugar, vanilla, and lemon zest. Gently fold in the whipped cream and chopped strawberries.
- Once the cake is cool, slice it horizontally. Place the bottom layer on a serving plate, add a ring at the edge and place halved strawberries against it. Spread the cream mixture over, then top with the second layer of sponge.
- Refrigerate for at least 3 hours, ideally overnight.
- Dust with powdered sugar before serving.
Enjoy this sumptuous Strawberry Cream Cheese Cake, a delightful treat that combines fresh berries with creamy, airy layers to create a perfect summer dessert!
