recipe image

email icon

Classic cheesecake gets a summery upgrade.

NEED A SPRINGFORM PAN?: Hiware 9″ Springform Pan, $14;

Advertisement – Continue Reading Below

Total Time:
6 hrs 40 mins
  • Vanilla cake mix, plus ingredients called for on box

  • 2

    (8-oz.) blocks cream cheese, softened to room temperature

  • 3/4 c.

    powdered sugar

  • 2 c.

    cold heavy cream

  • 3 c.

    strawberries, 2 c sliced and the rest left whole

  • Nutrition Information
  • Calories5806 Fat362 gSaturated fat204 gCholesterol1151 mgSodium5008 mgCarbohydrates581 gFiber16 gSugar138 gProtein64 gVitamin D6 mcgCalcium1640 mgIron11 mgPotassium2023 mg
  • Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Powered by

    edamam logo


    1. Step 1Grease an 8″ springform pan with cooking spray.
    2. Step 2In a large bowl, mix all ingredients for vanilla cake. Pour ½ cup in pan, or enough to coat the bottom of your pan. (Save the rest of the batter for a separate cake or cupcakes!)
    3. Step 3Bake until golden and a toothpick comes out dry.
    4. Step 4In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form.
    5. Step 5Press the slices of strawberry along the edge of the springform pan, so that the bottoms of the strawberries touch the cake. Place your whole strawberries on the surface of the cake leaving about a ½” between each. Cover with the cheesecake mixture and refrigerate for 5 to 6 hours.
    6. Step 6Garnish with more chopped strawberries. Serve.

email icon

Read More