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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!
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
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Take the butter and eggs out of the refrigerator to let them come up to room temperature.
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Preheat the oven to 170 C / 340 F and grease a 9 inch / 26 cm springform pan.
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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.
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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.
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Spread ⅔ of the dough into the springform pan. Spread a little more batter around the edge.
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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.
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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.
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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.