Get ready to dive into a dessert that combines the creamy dreaminess of cheesecake with the sweet, tangy pop of strawberries, all wrapped up in a crinkle cake that’s as fun to make as it is to eat. This recipe is your ticket to dessert heaven, no passport required.
Why This Recipe Works
- The combination of creamy cheesecake and fresh strawberries creates a perfect balance of flavors that’s both rich and refreshing.
- The crinkle cake texture adds a delightful contrast to the creamy filling, making every bite interesting.
- It’s surprisingly easy to make, with straightforward steps that lead to impressive results.
- This dessert is versatile, perfect for any occasion from casual gatherings to more formal celebrations.
- The recipe uses simple, accessible ingredients, making it easy to whip up whenever the craving strikes.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh strawberries, diced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prep
Start by preheating your oven to 350°F and greasing your springform pan. This ensures your cake doesn’t stick and bakes evenly. While the oven heats, mix your dry ingredients—flour, baking powder, and salt—in a bowl. This step is crucial for a uniform texture in your cake.
Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3 minutes. The air incorporated here makes your cake light. Then, beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
Combine Dry and Wet Ingredients
Gradually add your dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to a tough cake, so stop as soon as you no longer see flour streaks. Fold in the diced strawberries gently to distribute them evenly without crushing.
Prepare the Cheesecake Layer
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. This will be your cheesecake layer. Spread half of the cake batter into the prepared pan, then dollop the cream cheese mixture over it. Carefully spread it out, then top with the remaining cake batter.
Bake to Perfection
Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This patience ensures your cake sets properly and slices cleanly.
Tips and Tricks
For an even more vibrant strawberry flavor, consider macerating your diced strawberries with a tablespoon of sugar for about 30 minutes before adding them to the batter. This draws out their natural juices and intensifies their flavor. If you’re short on time, frozen strawberries can be used in place of fresh—just thaw and drain them well to avoid excess moisture. For a professional finish, dust the cooled cake with powdered sugar or drizzle with a simple strawberry glaze made from pureed strawberries and powdered sugar.
Recipe Variations
- Swap strawberries for raspberries or blueberries for a different berry twist.
- Add a layer of chocolate ganache between the cake and cheesecake layers for a decadent chocolate-strawberry version.
- Incorporate lemon zest into the cake batter and cheesecake layer for a bright, citrusy note.
- Use a gluten-free flour blend to make this dessert accessible to those with gluten sensitivities.
- Top with whipped cream and fresh berries for an extra special presentation.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just store it in an airtight container in the refrigerator and bring it to room temperature before serving for the best texture and flavor.
How do I prevent the cheesecake layer from sinking?
Ensuring your cream cheese is at room temperature before mixing and not overbeating the batter are key steps to prevent sinking. Also, avoid opening the oven door during the first 30 minutes of baking to prevent sudden temperature changes that can cause the cake to fall.
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them thoroughly to remove excess moisture. This prevents the cake from becoming too wet and affecting the baking time and texture.
Summary
This Strawberry Cheesecake Crinkle Cake is a delightful dessert that combines the best of both worlds: the tangy sweetness of strawberries and the creamy richness of cheesecake, all in a crinkly, cakey package. It’s perfect for any occasion and sure to impress.