Great Recipes

Preparation

 

 

Before beginning, remove the butter, cream cheese, eggs, milk, and sour cream from the refrigerator. Allowing these ingredients to come closer to room temperature helps them blend smoothly and gives the finished cake a better texture.

Preheat the oven to 350°F, or 175°C.

Grease a 9-inch springform pan thoroughly. Place a circle of parchment paper on the bottom of the pan and lightly grease the parchment as well.

Method 1: Preparing the Strawberries

Place the chopped strawberries in a small saucepan.

Add the sugar, cornstarch, and lemon juice. Stir gently until the strawberries are evenly coated.

Cook over medium-low heat for approximately 4 to 6 minutes, stirring frequently.

The strawberries should begin releasing their juices and the mixture should become slightly thickened. Do not cook them until they become completely mushy.

Remove the saucepan from the heat and stir in the vanilla extract.

Allow the strawberry mixture to cool completely.

This step is important because adding very hot strawberries to the cake batter can affect the structure of the cake.

Method 2: Preparing the Cream Cheese Filling

Place the softened cream cheese in a mixing bowl.

Beat the cream cheese until smooth and creamy.

Add the sugar and continue beating until well combined.

Add the egg yolk, vanilla extract, flour, and sour cream.

Mix until the filling is smooth and thick.

Set aside while preparing the cake batter.

Method 3: Making the Butter Cake Batter

Place the softened butter in a large mixing bowl.

Beat the butter for approximately 2 minutes until it becomes creamy and lighter in texture.

Gradually add the granulated sugar while continuing to beat.

Cream the butter and sugar together for approximately 3 to 4 minutes.

This is one of the most important steps in the recipe. Properly creaming the butter and sugar helps create a lighter cake with a beautiful tender crumb.

Add the eggs one at a time.

Beat well after each addition, scraping down the sides of the bowl as necessary.

Add the vanilla extract and lemon zest.

In a separate bowl, whisk together the flour, baking powder, and salt.

In another container, combine the milk and sour cream.

Add approximately one-third of the dry ingredients to the butter mixture and mix gently.

Add half of the milk and sour cream mixture.

Continue alternating the dry ingredients and wet ingredients, ending with the remaining dry ingredients.

Mix only until the batter comes together.

Do not overmix.

Overmixing can develop too much gluten and make the finished cake heavier and less tender.

Method 4: Forming the Cake

Spread approximately half of the cake batter into the prepared pan.

Use a spatula to spread the batter evenly.

Spoon several small portions of the cream cheese mixture over the batter.

Add some of the cooled strawberry mixture between the cream cheese portions.

Gently swirl the cream cheese and strawberries into the batter using the tip of a knife or a wooden skewer.

Do not completely mix the layers together. The goal is to create beautiful pockets and ribbons of cream cheese and strawberry throughout the cake.

Add the remaining cake batter on top.

Spread it gently to cover most of the filling.

Spoon the remaining cream cheese mixture over the surface.

Add the remaining strawberries.

Create a few gentle swirls across the top.

Avoid excessive swirling because you want visible layers of cake, cream cheese, and strawberry after baking.

Method 5: Baking

Place the cake in the preheated oven.

Bake for approximately 55 to 70 minutes.

The exact baking time will depend on the depth of your pan and your oven.

Begin checking the cake around the 55-minute mark.

The top should be golden brown and the center should appear set but still slightly soft.

Insert a toothpick into the cake portion rather than directly into the cream cheese filling. It should come out with a few moist crumbs but not wet batter.

If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.

Do not open the oven repeatedly during the first 45 minutes because this can cause the cake to lose heat and affect its rise.

Method 6: Cooling the Cake

Remove the finished cake from the oven.

Allow it to cool in the pan for approximately 20 to 30 minutes.

Run a thin knife carefully around the edge of the pan.

If using a springform pan, gently release the sides.

Transfer the cake to a wire rack and allow it to cool completely.

Cooling is essential because the cream cheese layer will continue to set as the cake cools.

Cutting the cake while it is still extremely hot can cause the center to appear too soft.

Method 7: Preparing the Strawberry Glaze

For an optional finishing glaze, place the powdered sugar in a small bowl.

Add the mashed strawberries and vanilla extract.

Add the milk or heavy cream one teaspoon at a time, stirring until the desired consistency is reached.

The glaze should be thick enough to sit on the cake but thin enough to drizzle.

If it becomes too thin, add additional powdered sugar.

If it becomes too thick, add a few drops of milk.

Method 8: Finishing the Cake

Once the cake has cooled completely, drizzle the strawberry glaze over the top.

Decorate with fresh sliced strawberries.

For an especially elegant presentation, dust the cake lightly with powdered sugar immediately before serving.

You can also serve each slice with a spoonful of lightly sweetened whipped cream.

Tips for the Best Cake

Use room-temperature ingredients whenever possible.

Do not overmix the batter after adding the flour.

Use fresh strawberries that are ripe but not excessively watery.

Allow the strawberry mixture to cool before adding it to the cake.

Do not completely swirl the cream cheese and strawberry mixtures into the batter.

Measure flour carefully. Too much flour can make the cake dry.

Bake the cake until the center is set but still moist.

Allow the cake to cool before slicing.

For the cleanest slices, refrigerate the completely cooled cake for approximately 30 to 60 minutes before cutting.

For an especially rich flavor, use good-quality unsalted butter and full-fat cream cheese.

Serving Suggestions

This cake is wonderful served at room temperature.

For a classic afternoon dessert, serve a slice with hot coffee or tea.

For a more decadent presentation, add whipped cream and fresh strawberries.

For a summer dessert, serve it slightly chilled.

For a holiday table, dust the top with powdered sugar and decorate with fresh strawberries immediately before serving.

A scoop of vanilla ice cream also pairs beautifully with the warm buttery flavors.

Storage

Store the finished cake in an airtight container in the refrigerator because of the cream cheese filling.

It will generally keep well for approximately 3 to 4 days when properly refrigerated.

Allow individual slices to sit at room temperature for several minutes before serving for the best texture.

The cake can also be frozen in individual portions. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container.

Thaw the slices in the refrigerator before serving.