This Strawberry Cream Cheese Cake is light and airy and a perfect sweet treat to start off strawberry season. Easy to make and incredibly delicious! Do you know this feeling when you eat cake and could eat up the whole baby? This cake is one of this kind.
I have four exams this week, and I’m in the middle of learning stress. It’s fairly tough to work full-time, study part-time and blog almost full-time (this was the reason why I posted just one single post last week and also this week…so bad! Next week I’m 100% back in the blogging world – I promise!). Besides cleaning up, doing the laundry, and all the other unloved duties, there is no much time left relaxing. I’m happy when this week is over, and I get more time to do stuff that charges my batteries.
Through all of this stress, I found time to bake this unbelievable delicate Strawberry Cream Cheese Cake though. I really need sweets in my life, especially at this point. Although I’m saving myself with Peanut Butter Energy Balls to stay on a high energy level, it’s time for the real thing, you know? It’s beeing said that the brain is fed by sugar, so I HAVE to eat cake because I have to learn and do a lot of brainwork. Makes sense, doesn’t it?
Strawberry Cream Cheese Cake – light and airy
This Strawberry Cream Cheese Cake is the right thing for my increased brain work because it is sweet, but not too sweet to not get lacking in concentration, it’s airy and creamy, and it has a bit of a crunch on top because of added hazelnuts.
Airy sponge cake with meringue layer + creamy strawberry cream cheese filling + hazelnut crunch on top = YUM! Oh sweet strawberry heaven, I’m coming.
I experimented with different cream fillings and ended up with combining cream cheese, mascarpone, and heavy cream. With adding vanilla, sugar, and strawberries, this filling is THAT good that it could be eaten alone. I’m not overdoing!
Easy Peasy Strawberry Cream Cheese Cake
You don’t have to expect that this is a highly complicated baking project. It’s fairly simple to make. Just make the pillow like sponge cake (very easy – see recipe below), then put meringue and hazelnuts on top, then bake. Meanwhile make the filling by beating cream cheese with mascarpone until creamy and even, then adding sugar and vanilla, then heavy cream, fold in strawberries and voilá, the most of the work is done. Then fill strawberry cream cheese into the sponge cake and put it in the fridge overnight.
Enjoy the next day, realizing how unbelievably awesome this cake is, and start baking again. ♥♥♥
If you try this oh-so-tasty Strawberry Cream Cheese Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would looove to see your snap!
This Strawberry Cream Cheese Cake is light and airy and a perfect sweet treat to start off strawberry season. Easy to make and incredibly delicious! Do you know this feeling when you eat cake and could eat up the whole baby? This cake is one of this kind.
- 6 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour, spooned and leveled
- 6 tbsp luke warm water
- 1 vanilla bean
- 2 egg whites
- 1/4 cup granulated sugar
- 1/4 cup chopped hazelnuts
- 3 1/3 cup strawberries
- 1 1/3 cup cream cheese
- 1 1/2 cup mascarpone
- 2/3 cup heavy cream
- 1 1/4 cup powdered sugar
- 1 vanilla bean*
Preheat oven to 350°F (180°C). Grease and lightly flour two 9x2 inch cake pans and set aside.
Separate six egg whites and egg yolks into two large mixing bowls. On medium speed, beat with a handheld or stand mixer fitted with a whisk attachment egg yolks with a 1/2 cup of granulated sugar and vanilla* until foamy for about 2 minutes. Add water and mix on low speed until creamy for about 1 minute. Then slowly stir in flour just until combined. Set aside.
Whisk the six egg whites on high speed until soft peaks form. Add 1/4 cup of granulated white sugar and whisk until stiff peaks form for about 3-4 minutes. Gently fold in egg whites into egg yolks. Separate and pour batter into the two prepared pans. Set aside.
Whisk two egg whites on high speed until soft peaks form. Add 1/4 cup of granulated white sugar and whisk until stiff peaks form for about 3-4 minutes. Add onto one cake layer evenly and sprinkle with chopped hazelnuts. Bake for 20 minutes. Then let cool completely before filling.
Meanwhile, make the filling. Therefore, chop strawberries and set aside. Then beat cream cheese with mascarpone with a whisk attachment on medium speed for about 1-2 minutes. Reserve 1 tbsp of powdered sugar for the heavy cream, add the remaining powdered sugar and vanilla* into the filling. Set aside.
Whisk heavy cream on medium to high speed with the reserved 1 tbsp of powdered sugar until firm. Gently fold heavy cream with strawberries into cream cheese filling. Store in the refrigerator until cake is chilled.
Spread filling evenly on bottom cake layer and place the upper layer (with the meringue and hazelnuts) on top. Chill overnight and store in the fridge for up to 2 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Holy. Delicious. Cannot get over how stinkin good this looks!? And it so darn pretty, too. Totally trying this one soon!
Karly, I hope you love this cake as much as I do! Let hear from you!