Fresh Strawberry Cake made from Scratch

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This easy fresh strawberry cake is made from scratch using simple ingredients. Moist vanilla sponge cake filled with a creamy cheesecake swirl and topped with roasted strawberries!  A German strawberry cake recipe Jump to Recipe

Coming at you with a buttery and moist fresh strawberry cake filled with cream cheese and topped with juicy strawberries. 

If you are looking for easy strawberry cake recipes or strawberry desserts for Easter or Mother’s Day, your search ends here! This is seriously the best strawberry cake ever based on a  German plum cake my grandma used to make. The added cheesecake swirl really takes this summer cake to the next level!

I love cakes that look simple at first glance because they are most times the BEST ones. No need to glitter! Are you with me? Then you will love this German fresh strawberry cake recipe. Soft buttery vanilla-scented cake, creamy cheesecake filling, juicy roasted strawberries! DIVINE! 

If you want, you could probably add a cinnamon butter streusel topping to this to turn this into a strawberry coffee cake or crumb cake. But I find it perfect as is.

Why is my strawberry cake not rising?

Did you forget to add in the baking powder or maybe used expired baking powder? Yep, you heard me, rising agents can lose their powers if stored for too long. Is your cake also really dense? Well, did you really add the eggs one at a time and beat each for half a minute? A shot of mineral water can help the next time. 

Can you make cake batters with baking powder ahead of time?

Batters with baking powder in them can be covered and stored in the refrigerator for about 4 hours. However,  that is not great and to play it safe the batter should be baked immediately after preparation. Baking powder reacts to moisture. The rising power is lost if it is stored for too long.

Storing fresh strawberry cake:

You can freeze the strawberry cake without a problem. Make sure to let it cool down completely, then cut the cake into individual pieces and carefully wrap those into cling film. When you’re ready to enjoy a piece of strawberry cake, take it out of the freezer and let it thaw at room temperature.

The cake can be stored in the freezer for up to six months. Caution: once thawed, cakes should not be frozen again.

Tips: 

• Of course, you can also bake this cake recipe with other types of fruit. I imagine mirabelle plums, nectarines, cherries, peaches, red currants or apricots to be just wonderful in this. 
• The cream cheese filling needs some time to firm up so make sure you let the cake cool down completely do get pretty slices. 
• I like this cake best after one day of resting, as the flavors really have time to develop.

More easy spring and summer cake recipes you will love: 

• German Poppy Seed Lemon Cake 
• Peach Cobbler Muffins 
• German Vegan Rhubarb Cake 
• Easy German Plum Cake without yeast
• German Apricot Cake 
• German Cheesecake Casserole with Red Currants
• Granny’s Red Wine Cake with Pears
• German Apple Cake 

★ Did you make and love this fresh strawberry cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

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Fresh Strawberry Cake with Cheesecake Swirl Made from Scratch

This easy fresh strawberry cake is made from scratch using simple ingredients. Moist buttery vanilla sponge cake filled with a creamy cheesecake swirl and topped with roasted strawberries!

Course Dessert

Cuisine American

Keyword cake with cheesecake swirl, fresh strawberry cake, strawberry cake from scratch

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12

Calories 340 kcal

Ingredients

For the cake batter

• 250 g softened butter at room temperature
• 100 g sugar
• 1 - 2 tsp lemon zest
• a pinch of salt
• 4 eggs
• 350 g flour
• 1 tbsp baking powder
• 150 ml cream or whole milk
• 1 tbsp vanilla paste or extract

For the filling

• 300 g full-fat cream cheese at room temperature
• 1 egg
• 250 g fresh strawberries hulled ans sliced
• 1 tbsp vanilla paste
• 1 tbsp cornstarch
• Decoration
• powdered sugar

Instructions

1. Take the butter and eggs out of the refrigerator to let them come up to room temperature.
2. Preheat the oven to 170 C / 340 F and grease a 9 inch / 26 cm springform pan.
3. Rum lemon zest into the sugar. For the batter, beat the softened butter with lemon sugar and salt until light and fluffy. This takes a few minutes - the longer you whip the dough at this point, the more fluffy the strawberry cake will be afterwards. Then stir in the eggs one after the other: stir for at least half a minute after each egg.
4. Sieve the flour into a bowl and mix with the baking powder and stir the dry mix everything into the wet mixture adding small splashes of the cream or milk in between. Don't overmix.
5. Spread ⅔ of the dough into the springform pan. Spread a little more batter around the edge.

6. For the cheesecake mixture, combine the cream cheese with vanilla, egg and cornstarch. Warning: do not stir too long. Cut the strawberries into slices. Now spoon the cheesecake cream into the middle of the cake. Leave a margin around the edge of the cake pan.

7. Carefully spread the leftover cake batter onto the cheesecake filling and spread it evenly with a spoon. Top with strawberries, arranging them in circles or however you want.
8. Place the pan on the wire rack in the lower third of the oven and bake for a good 35 - 40 minutes. Do the chopsticks test towards the end of the baking time. When the cake is cooked through, remove the mold and the cake cool down completely.

Recipe Notes

• Of course, you can also bake this cake recipe with other types of fruit. I imagine mirabelle plums, nectarines, cherries, peaches, red currants or apricots to be just wonderful in this. 
• The cream cheese filling needs some time to firm up so make sure you let the cake cool down completely do get pretty slices. 
• I like this cake best after one day of resting, as the flavors really have time to develop.