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Strawberry and Lemon Layered Cake


Strawberry Cheesecake Ingredients

  • 2 C Fresh Strawberries diced
  • ¼ C Sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 Lemon zested and juiced

Cheesecake Ingredients

  • 1 - 9 in round cake pan
  • 3 - 8 oz cream cheese softened
  • 1 C sugar
  • 3 tbsp flour
  • 1 C sour cream
  • 2 tsp pure vanilla extract
  • 4 large eggs

Strawberry and Lemon Cake Layers

  • 2 - 9 in round cake pans
  • 2 - 9 in round cake boards

Strawberry Cake Ingredients :

  • 1 - 15.25 oz box of strawberry cake mix
  • 1 C water
  • 3 large eggs
  • C canola oil

Lemon Cake ingredients :

  • 1 - 15.25 oz lemon cake mix
  • 1 C water
  • 3 large eggs
  • C canola oil

Lemon Frosting ingredients :

  • 2 C unsalted sweet cream butter softened
  • 4 C powdered sugar
  • 1 large lemon zested and juiced
  • 4-6 tbsp heavy whipping cream
  • 1 large piping bag fitted with star tip


  • Combine all ingredients into a medium pot and cook over medium to high heat
  • Stir the sauce occasionally while it cooks for about 10-15 minutes
  • Once it begins to thicken, reduce the heat and stir for 1 minute before removing from the heat and allow to cool completely

Cheesecake Directions

  • Preheat oven to 300 degrees and spray the 9in round cake pan with pam baking spray and line the bottom with parchment paper
  • Using a large bowl, beat the cream cheese, sugar and flour together until combined and smooth
  • Beat in the sour cream and vanilla until combined and smooth
  • One at a time, beat in the eggs until combined
  • Pour half of the cheesecake batter into the cake pan
  • Dollop about half of the strawberry sauce onto the cheesecake batter
  • Pour remaining cheesecake batter on top of the strawberry sauce
  • Dollop and swirl remaining strawberry sauce on top of the cheesecake batter
  • Fill a 9x13 baking dish halfway with hot water
  • Place the baking dish onto the bottom rack of your oven
  • Place the cheesecake on the top rack, above the center of the baking dish
  • Bake in the oven for 1 hour
  • Once the timer goes off, leave the cheesecake in the oven for another 45 minutes to allow it to set
  • Remove the cheesecake from the oven and allow to cool completely on the counter before placing it in the fridge overnight

Lemon Cake Directions:

  • Preheat the oven to 350 degrees and spray the cake pans with pam baking spray, set aside
  • Using two large bowls, in one bowl, beat the strawberry cake mix, water, eggs, and canola oil until combined
  • Pour the batter into one of the 9in round cake boards
  • Repeat the same steps with the lemon cake mix
  • Bake both cake pans in the oven for 25 - 35 minutes or until a toothpick comes out clean
  • Allow to cool completely
  • Remove the cake layers from the pans and place onto the 9in cake boards
  • Remove the domes from the cakes to create even layers
  • Cover and allow to ‘rest’ overnight. This will allow the cakes to be more sturdy when you build the cake with the cheesecakes

Strawberry and Lemon Cake:

  • Using a standing mixer, beat all ingredients until combined, smooth and hold a peak

Building the cake directions :

  • Using the strawberry cake layer, carefully move the cake layer to the 10in round cake board.
  • Scoop 1 C of frosting onto the top of the strawberry cake layer and spread evenly
  • Carefully remove the strawberry cheesecake from the cake pan and place it on top of the frosting
  • Scoop 1 C of frosting onto the top of the cheesecake and spread evenly
  • Place the lemon cake layer on top
  • Using the remaining frosting, frost the entire cake. This is called ‘crumb coating’. Place the cake into the fridge for about an hour to firm up
  • Scoop remaining frosting into the piping bag, set aside
  • Once the cake has firmed up slightly, remove it from the fridge
  • Using the piping bag, pipe quick dollops of frosting all over the cake
  • Place the completely frosted cake into the fridge to firm up again for about an hour before enjoying!