Strawberry & almond cheesecake sponge

Strawberry & almond cheesecake sponge

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(24 ratings)

Prep: 25 mins Cook: 1 hr


Serves 8 - 10
This easy summer bake made by adding dots of cheesecake mix to almond sponge along with chunks of fruit is a guaranteed crowd-pleaser

Nutrition and extra info

Nutrition: per serving (10)

  • kcal485
  • fat31g
  • saturates16g
  • carbs45g
  • sugars30g
  • fibre1g
  • protein7g
  • salt0.8g
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  • 175g butter, really soft, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • 50g ground almond
  • 75g full-fat natural yogurt
  • 2 tsp vanilla extract
  • 250g strawberry, hulled and sliced



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • handful flaked, toasted almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

For the cheesecake blobs

  • 200g full-fat cream cheese
  • 25g caster sugar
  • 1 large egg


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep 23cm cake tin with baking parchment. Mix the ingredients for the cheesecake blobs together in a bowl until just combined – be careful not to overmix or it will become runny. Set aside.

  2. Put the butter, sugar, eggs, flour, ground almonds, yogurt, vanilla and a pinch of salt in a large bowl, and beat together until smooth using an electric hand whisk.

  3. Scrape half the cake mixture into the tin, then scatter with half the strawberries. Use the back of a teaspoon to create dips in the surface of the cake and dollop in spoonfuls of cheesecake mixture – saving about half for the top. Cover with the remaining cake mixture, being careful not to disturb the cheesecake and strawberries below. Scatter with the remaining strawberries and spoon on the remaining cheesecake mixture, using the same method as before.

  4. Scatter with almonds and bake for 50 mins-1 hr or until a skewer comes out clean. Cool for 20 mins in the tin before turning out. Delicious served warm or cold.

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Comments, questions and tips

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5th May, 2019
Made this's recipe today for a friend's birthday cake/dessert and I was happy with the result despite a couple of hiccups when making it. Firstly I couldn't find any strawberries in the shops yesterday so bought raspberries and left them whole and that worked fine. I then couldn't work out how to get my greaseproof paper strip to line the tin sides properly so gave up and just had it on the bottom. I used a loose bottomed tin and had no issues removing the cake from the tin when ready. Then when I mixed the cheesecake ingredients it went very runny even though I had noted the warning and tried to be careful. I therefore only used half of that mix in the sponge as didn't want to flood it and binned the rest. So once baked there wasn't too much cheesecake effect but the sponge was tasty and moist - lovely texture and the birthday girl and other friends appeared to really enjoy it. I might try switching the vanilla essence for almond next time as another reviewer suggested, especially if using raspberries again as it's a nice combo. Will also try to be more gentle with the cheesecake element!
25th Jun, 2018
I used Coyo coconut milk yoghurt alternative, and 200g sugar instead of 250g. The mixture had a nice coconut taste. I used the same amount of ingredients baked in a 26cm tin. Similar to the others, I covered the top with foil after 50 minutes and baked another 25 minutes. It looked nice like the one shown in the picture.The taste was also very nice, served with custard. It had a nice special flavour of cream cheese mixing with strawberry and a bit of sponge. You can see clear drops of cheese inside (don't mix too much for the cheese cake mix, I only used fork to mis them together instead of a electrical mixer). I will make it again :)
21st Jul, 2017
This is the only cake i ever make and have made ot lots. I never nother with the cheesecake blobs, sometimes swap the strawberries dor blueberries or raspberries, and use almond extract instead of vanilla - which, to me, increases the almond hit hugely's picture
17th Apr, 2017
I loved it, Fun to make and easy followed by this recipe.
14th Jun, 2016
Made this cake on the weekend. Like a previous comment it browned way too quickly with the center still very wobbly like the batter. So I turned down the heat and covered the top in foil to stop in burning. In my oven it took around 1 and half hours to cook until the middle came out clean. Left it in the remainder heat after turning it off for another 5-10 minutes. I also didn't have enough cream cheese and did it with half the amount and it still turned out really well. I took 50g of sugar out and replaced the equivalent with natural stevia (Truvia). Still tastes great and you wouldn't have known that I reduced the sugar unless I told you. Took some slices to work and it went down really well.
22nd Jul, 2014
Mixed reaction to this recipe; I loved it (hence the four stars) but others thought it was average, and that the cake had to be served warm and with cream. Like other reviewers, found it browned too quickly so covered with foil and it needed longer than the hour. Also, the strawberries sunk to the bottom and the cheesecake 'dollops' looked nothing like the picture. If I cooked it again, would put 2/3rd mixture in, then drop in the cheesecake mix and put strawberries on top of that, finishing off as instructed.
18th Jul, 2014
Found this to be rather lacking in flavour - I expected more from the strawberries, almonds, and cheese. I ended up with quite a dense cake. Tasted better when warmed slightly. Kept well. Wouldn't make it again - wasn't wowed by it.
13th Jul, 2014
Made this for the first time yesterday to take on a picnic. Really easy and delicious and travelled well cut into slices. As others have commented, I did cover with foil for the last 10 minutes of cooking as I didn't want it to burn. I will definitely be making this one again.
21st Jun, 2014
Followed the recipe to the letter. There was way too much mixture and it overflowed from the tin. I make cakes all the time so I'm not a novice, wouldn't recommend even though it tastes nice. Needs some tweaking.
17th Jun, 2014
I have made this twice now - both times it was really popular. Couldn't get natural yogurt at village store so used strawberry yogurt instead which worked fine. I also found it looked like it was going to burn on top towards the end before it had set, so I laid greaseproof paper over the top.


23rd Jun, 2014
Hello :-) Do you think this recipe would work if strawberries were replaced with ripe peaches (I'm in Cyprus and strawberry season has finished for the year) or would extra sugar or honey be required to ensure they were an equivalent sweetness...? What do you think? Also, I wonder, if they would go soggy and brown quite quickly.....? Thanks for any tips!
FabienneL's picture
5th Jun, 2014
Can this cake be made the day before or will the strawberries go brown or soft?
goodfoodteam's picture
12th Jun, 2014
Hi there, this cake can be made the day ahead, thanks.
FabienneL's picture
5th Jun, 2014
I would like to make this sponge today for a party tomorrow. Do you think that's okay? Or will the strawberries go soft?
14th Jun, 2016
Browned too quickly. So turned down the heat a notch or two and placed foil over the top. Took 50g sugar out to maker it a bit healthier and replaced with the equivalent in Truvia, being 1 and 1/2 Tbsp.
11th Aug, 2014
I made this with gluten free flour, twice the indicated yogurt and twice the ground almonds, and with blueberries instead of strawberries (probably about 350gr). Also, I didn't have a 23cm cake tin handy, so used a wider and lower pie base, which worked perfectly, I poured everything in at once and added the berries and cheesecake as indicated, without repeating it twice. The bake time was shorter that way - 45 minutes. I served it with ice cream (though it didn't need it, the cake was moist enough on its own). Everyone loved it!
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