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.
Fresh Strawberry Cream Cheese 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.
Fresh Strawberry Cream Cheese Cake
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.
Fresh Strawberry Cream Cheese Cake
What do you need to prepare Fresh Strawberry Cream Cheese Cake?
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 oz cream cheese
- 1/3 cup unsalted butter, room temperature
- 3/4 cup + 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup Greek yogurt
- 2 1/2 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 3/4 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
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.
Ingredients
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 oz cream cheese
- 1/3 cup unsalted butter, room temperature
- 3/4 cup + 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup Greek yogurt
- 2 1/2 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 3/4 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.
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.
The pictures are great and they made me want to try this recipe asap!! It really looks yummy and simple to prepare! ?
Happy Easter!
Love, Lili
Happy Easter, Lili 🙂
Thank you, I`m so glad you like it ♥
Regards,
Dragana
Happy Easter! Definitely pinned this!!
Happy Easter, Jenn 🙂
Thank you ♥
Regards,
Dragana
This Fresh Strawberry Cream Cheese Cake looks heavenly! I’ve got to try this while strawberries are still in season!
Thank you Maribeth, glad you like it ♥
Dragana.
I will be trying it for memorial day! Looks delicious and i hope mine come out the same!
Thank you Nikita, I hope so too.
Regards,
Dragana
Dear Dragana, I plan to make your cake for my Memorial Day get together. However, I do not own a 9 inch spring form pan. What size bundt pan or cake pan could I use instead? Thanks!
Hi Yvonne,
Thanks for stopping by!
You can try with 10 inch round cake pan, but you must pay attenttion on cooking time. It should be shorther.
Regards,
Dragana
I made this today. It is absolutely delicious. Thank you so much for this wonderful recipe.
Thank you, Beverley.
I am so glad 🙂
Regards,
Dragana
This is absolutely delicious. I made it last week and I am going to make it again today. Thank you so much for this easy, delicious recipe.
Thank you Beverly, I’m so glad ♥
Regards,
Dragana
This is one of the best cakes I have ever eaten. I love the texture of it, and, of course, the taste. Thank you for posting.
I completely agree, Sandy 🙂
Thank you!
Regards,
Dragana
This cake is STUNNING!!!! I can taste it just by looking at it!
Thank you, Dee 🙂
Regards,
Dragana
This looks sooo good! I wonder if you can use blackberries or other berries instead of strawberries?
Hi May,
I’m happy to hear that 🙂 Yes, you can use other fresh berries instead.
Regards,
Dragana
I made this cake today. For Mother’s Day tomorrow. Should I refrigerate it?
Happy Mother’s Day Heidi!
There is no need for that.
Regards,
Dragana
Can you substitute anything for the greek yogurt? perhaps sour cream?
Hi Teresa,
I think it could work.
Regards,
Dragana
I don’t have a spring form pan. I would like to double the recipe. Would it work if I made it in a 9×13 cake pan?
I’m not sure about quantity of ingredients and baking time Patti, I didn’t made on that way.
During the baking you should check cake or you should bake until a toothpick inserted in the middle comes out dry or with a few crumbs. You can try to increase ingredients by 50%, because of pan size.
Regards,
Dragana
This is I need my oven now, hopeful that it’s delicious!
Thanks Mary, enjoy!
Best!
I had to cook this for nearly 65 minutes and as I just took it out of the springform pan, the sides feel very soft. I am taking this to a branch tomorrow and I’m very afraid to cut into the middle of it and have it be raw or at best, undercooked.
Hi Sue, thanks for stopping by.
Its a soft cake with fresh strawberries and cream cheese and cooking time also depends on oven. If you like you can bake until a toothpick inserted in the middle comes out dry.
Regards!
@Dragana, I too experienced the same as Sue. I followed your recipe exactly and used a 9” spring form pan and I had to bake this for about 65 minutes. I’m an avid baker and use my oven a lot.
I’m make this for a dinner party, so hopefully it tastes good and not burnt around the edges.
Hi Nicole,
You can bake until a toothpick inserted in the middle comes out dry.
Best,
Dragana
Our store was out of strawberries, so I used fresh raspberries! It was delicious with the raspberries.
It’s a great choice too, Pamela.
I’m so glad you liked it.
Regards!
I made this yesterday and it is so wonderful. I baked it a little to long but it’s still a fantastic dessert. I”ll correct the baking time next time I make it. Perfect for just me and my husband.
Thanks Dragana,
I’m so glad that you liked it. It really is fantastic dessert.
Best regards!
Made this and LOVED it. It was so rich and yummy. Will make again!
Thank you, I’m so glad.
Best.
I’m confused, I think there is the step missing in the recepie. When do you mix dry ingredients from step 2 (the medium dish)? Thanks.
Hi Irina,
I will repeat process. In step 5 you are adding dry ingredients.
1. Preheat oven to 350 F. Butter and flour 9 inch spring form pan or use cooking spray, instead. Leave aside.
2. In medium dish combine dry ingredients – flour, corn starch, baking powder and salt. Leave aside.
3. In a large dish, mix cream cheese and butter with an electric mixer on medium speed for about a minute.
4. Add 3/4 cup sugar and mix some more, until it is light and fluffy.
5. Add one egg at a time, vanilla extract and Greek yogurt and continue to mix, slowly adding dry ingredients.
Best regards.
So I bought a 8 oz stick of creme cheese do I just cut it in half and that’s all I need? Because I see many videos of people using 4 sticks of 8 oz so I’m wondering if I need more .
Yes Yohn, you can cut it in half.
Best regards.
I made this cake for a summer cookout and it was delicious! I made a thick vanilla glaze to go on top of the cake with powdered sugar, vanilla flavoring, and heavy cream. Everyone loved it!
Great idea, Leanne. I’m so glad you liked it. Best regards.
Hi!
This recipe looks amazing and I’m going to try it today. I was just wondering on how to store this cake. In a fridge or at room temperature?
Thank you Amna. You can keep it in the fridge few days longer.
Enjoy!
After adding the sugar to the butter and cream cheese mixture how long does it take to reach “ light and fluffy “ stage. Flavor of the cake was great.
Hi Ruth,
In a large dish, mix cream cheese and butter with an electric mixer on medium speed for about a minute.
Add 3/4 cup sugar and mix one minute more, until it’s light and fluffy.
Best regards.
I’m planning to make this cake tomorrow. I’m at an elevation of 3500 feet. Is the oven temperature correct at 350°?
Yes, Trudy. But if you like you can bake until a toothpick inserted in the middle comes out dry.
Best regards!
If fresh berries aren’t available can frozen ones be used?
Yes Jane.
Enjoy!
Hi! I want to make this but I only have a 10-inch springform pan. Would you recommend I use bigger amounts for ingredients or would this still work? I don’t want the cake to be too thin.
Hi Kara,
you need to increase each ingredient by 20 percent.
Best regards,
Dragana
I would like to make this recipe but I do not know what the weights are in grams I live in UK (I do not know what a cup would be)
Hi Maria, here are list of ingredients in UK grams:
126 grams of all purpose flour
30 grams of cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
120 grams cream cheese
76 grams unsalted butter, room temperature
150 grams + 50 grams granulated sugar
1 teaspoon vanilla extract
2 eggs
82 grams Greek yogurt
500 grams strawberries, cut into quarters
Best regards,
Dragana
Made this cake with sweet cherries. Turned out amazing!
Thank you for the wonderful recipe
Great combo, I’m so glad.
Thank YOU, Esya.
Best,
Dragans
I made this cake and it came out almost like a cheesecake, is this right? Or is it meant to be more cakey?
It’s a moist cake, Zarli.
Best,
Dragana
Made this strawberry cake today. It is so good and now one of my favorites! I didn’t have yogurt so I substituted sour cream. Like one of the other bakers, I baked a little too long. I’ll correct that next time. Will also cut the strawberries in smaller pieces to get better distribution in the batter.
Thank you for the recipe!
Thank YOU, I’m so glad you liked it.
Best,
Dragana
Looks delicious! I am wondering how this would taste using browned butter? Have you ever tried it that way?
No, I haven’t Taren. You can try, but you will get richer, more intense flavor.. I think.
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
Delicious. It took 50 minutes to bake. Enjoyed
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
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
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 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
Hi. This cake looks amazing. Can it be frozen?
Thanks