Ingredients:
1. For the Cake Layers:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
2. For the Cheesecake Layer:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
3. For the Filling and Decoration:
3 cups fresh strawberries, sliced
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Graham cracker crumbs for coating
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Instructions:
1. Bake the Cake Layers:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Sift together the flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla.
Gradually mix in the dry ingredients alternately with milk.
Divide the batter evenly between the pans and bake for 25–30 minutes. Cool completely.
2. Prepare the Cheesecake Layer:
Preheat the oven to 325°F (165°C). Grease and line an 8-inch round pan.
Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing just until combined.
Pour into the pan and bake for 40–45 minutes, or until the center is set. Let cool and refrigerate until firm.
3. Whipped Cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill until ready to use.
4. Assemble:
Place one cake layer on a serving plate. Spread whipped cream and layer with strawberries.
Add the cheesecake layer, spreading more whipped cream and strawberries on top.
Place the second cake layer, and frost the entire cake with whipped cream.
Press graham cracker crumbs onto the sides and top with sliced strawberries.
5. Chill and Serve:
Refrigerate the cake for at least 2 hours before serving.