Directions:
Preheat the oven and prepare the baking tins:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the cheesecake layer:
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract until well combined. Set aside.
Prepare cake layers:
In a separate mixing bowl, beat the soft butter and granulated sugar until fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In another bowl, sift together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until well combined.
Divide the cake batter evenly between the prepared cake pans.
Assemble and bake:
Pour the prepared cheesecake batter over one of the cake layers in the pan. Spread evenly with a spatula.
Bake in the preheated oven for 25-30 minutes or until the cheesecake layer is set.
Bake the other cake layer next to the cheesecake layer for the same amount of time, or until a toothpick inserted into the center comes out clean. Remove the cake and cheesecake layers from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the strawberry cream frosting:
In a mixing bowl, beat the chilled heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Gently fold in the diced fresh strawberries until evenly distributed.
Assemble the cake:
Place a cake layer on a serving plate or cake stand. Spread a layer of strawberry cream frosting over the top.
Carefully place the cheesecake layer on top of the frosting.
Spread another layer of frosting over the cheesecake layer.
Cover the cake with the remaining cake layer.
Glaze and garnish:
Frost the top and sides of the cake with the remaining strawberry cream frosting.
Garnish with additional diced strawberries, if desired.
Cool and serve:
Chill the strawberry cream cheesecake in the refrigerator for at least 1 hour before serving.
Slice and serve this delicious, decadent dessert!
Yield:
This recipe makes one 9-inch layer cake, which yields about 10-12 slices.
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