Next, I sift in the all-purpose flour, baking powder, and salt. Mixing gently, I make sure there are no lumps—this is key for a lovely texture. Once it’s all combined, I pour the batter evenly between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should be golden brown and smell amazing!
While those cakes are cooling, it’s time to prepare the cheesecake layer. In a separate mixing bowl, I blend the softened cream cheese until it’s smooth. Then, I add in the powdered sugar and lemon juice, mixing until everything is perfectly creamy. If you want an extra touch of sweetness, feel free to adjust the powdered sugar to your liking. I love the zing that lemon juice adds to the rich cream cheese!
Now, once your cakes have cooled completely, it’s time to assemble. I carefully level the tops of each cake layer with a serrated knife. On the first layer, I spread a thick layer of the cheesecake filling, then place the second cake layer on top. The final touch is to top it with the remaining cheesecake filling and fresh strawberry slices. Imagine cutting into this beauty and seeing layers of creamy cheesecake and juicy strawberries—it’s mouthwatering!
Pro Tips for Best Results
I’ve tested this recipe a few different ways, and one major tip I have is to ensure your ingredients are at room temperature. This helps the batter mix more evenly, resulting in a fluffier cake. I usually take my eggs and cream cheese out about an hour before I start baking.
Also, don’t skip the cheesecake layer; it’s what makes this cake a showstopper! I made the mistake of just piling strawberries on plain sponge cake once, and boy, did it fall flat. The creaminess of the cheesecake alongside those sweet strawberries is what lifts the entire dessert.
Finally, while I love fresh strawberries, you can absolutely use frozen ones if fresh is not an option. Just be sure to thaw and drain them to avoid excess moisture in your cake, which can lead to some sogginess—definitely a pitfall I learned the hard way!
Common Mistakes to Avoid
One pitfall I fell into the first time I made this cake was undermixing the batter. I was so eager to bake that I didn’t mix the flour in thoroughly, resulting in a dense texture I wasn’t happy with. So, take your time and make sure every lump is gone before pouring it into the pans.
Another mistake is not allowing the cakes to cool thoroughly before assembling. When I was impatient and tried to layer them too soon, the filling oozed out and created a big mess! A good tip is to let your cakes cool for at least 30 minutes in the pan before transferring to a wire rack.
Lastly, when spreading the cheesecake layer, take it slow. I once added too much and it squished out the sides, making a sticky situation that wasn’t pleasant at all. A nice, even layer is key to preventing that from happening!
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