Ingredients
– 1/2 cup unsalted butter, softened – Creates the rich, tender crumb in the butter cake base.
– 1 cup granulated sugar – Sweetens the cake batter evenly for balanced flavor.
– 2 large eggs – Binds the batter and adds moisture to the cake layer.
– 1 teaspoon vanilla extract – Infuses aromatic depth into both cake and cheesecake.
– 1 1/2 cups all-purpose flour – Forms the structure of the soft butter cake base.
– 1 teaspoon baking powder – Helps the cake rise light and fluffy.
– 1/2 cup milk – Adds moisture for a tender crumb without heaviness.
– 16 ounces cream cheese, softened – Delivers the creamy, tangy cheesecake filling.
– 1/2 cup granulated sugar – Sweetens the cheesecake layer smoothly.
– 2 large eggs – Ensures the cheesecake sets with a silky texture.
– 1 teaspoon vanilla extract – Enhances the cheesecake’s classic flavor profile.
– 1 cup fresh strawberries, hulled and chopped – Provides juicy bursts and natural tartness.
– 1 tablespoon all-purpose flour – Coats strawberries to prevent sinking in the filling.
– 2 cups fresh strawberries – For the topping, offering fresh fruit appeal.
– 1/4 cup granulated sugar – Thickens the strawberry sauce topping.
– 1 tablespoon lemon juice – Brightens the glaze with a touch of acidity.
Instructions
1-First Step: Prepare the butter cake batter. In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract. In a separate bowl, whisk 1 1/2 cups all-purpose flour and 1 teaspoon baking powder. Alternate adding dry ingredients and 1/2 cup milk to the wet mixture, starting and ending with dry. Mix just until combined to avoid toughness. Pour into the prepared pan and smooth the top.
2-Second Step: Make the cheesecake layer. In a clean bowl, beat 16 ounces softened cream cheese and 1/2 cup granulated sugar until smooth, about 2 minutes. Add 2 large eggs one by one, mixing well, then stir in 1 teaspoon vanilla extract. Toss 1 cup chopped fresh strawberries with 1 tablespoon all-purpose flour. Gently fold strawberries into the cheesecake batter. Spread evenly over the cake batter in the pan. Tap the pan lightly to release air bubbles.
3-Third Step: Bake the cake. Place the pan on a baking sheet for even heat. Bake at 325°F for 55-65 minutes. The edges should be set and golden, with the center slightly jiggly. Turn off the oven, crack the door, and cool inside for 1 hour to prevent cracks. Remove to a wire rack and cool fully, about 1 more hour.
4-Fourth Step: Prepare the strawberry topping. While cooling, combine 2 cups fresh strawberries (hulled and halved), 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a saucepan. Simmer over medium heat for 10 minutes, stirring until thickened into a glaze. Puree half if smoother texture desired, then cool completely.
5-Final Step: Chill and serve. Refrigerate the cake for at least 4 hours or overnight. Spread cooled strawberry glaze on top. Run a knife around the edge, release the springform, and slice into 12 pieces. Serve chilled with whipped cream if desired. Store as noted below.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use room temp cream cheese/eggs for lump-free gooey filling.
🍓 Swirl extra strawberry puree on top before baking for marbled look.
❄️ Bake just until edges puff; overbaking dries gooey center.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 380 kcal
- Sugar: 42g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg