Strawberry Shortcake Cheesecake Cake is the epitome of summer dessert perfection, combining the juicy sweetness of strawberries with the creamy richness of cheesecake, all enveloped in soft, fluffy cake layers. This recipe invites you to create a show-stopping centerpiece for any gathering, where the fresh taste of strawberries takes center stage. Whether you’re celebrating a special occasion or just treating yourself on a weekend, this dessert promises to dazzle your taste buds and add a splash of color to your table.
Making this dessert is a delightful journey through various textures and flavors. Starting with a smooth and velvety cheesecake layer, each bite offers a harmonious blend of sweet and tangy notes that meld beautifully with the strawberry-infused cake layers. The process of creating this cake, from preparing the fresh strawberry puree to whipping up the light and airy frosting, is a labor of love that is as enjoyable as it is rewarding. With each step, you infuse the cake with care and flavor, promising an unforgettable dessert experience.
This recipe is designed for those who love to bake and are eager to try new combinations in their culinary creations. Whether you’re a seasoned baker or a novice looking to impress, this Strawberry Shortcake Cheesecake Cake will guide you through a straightforward process with spectacular results. As you follow the detailed instructions below, imagine the smiles and joy it will bring to your guests when you present them with this stunning and delicious cake.
Ingredients:
- Cake Layers:
- 1 cup chopped strawberries
- 2 tablespoons granulated sugar
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened and cut into 1 Tbsp pieces
- 1 cup sour cream
- 3 large eggs
- 1 cup strawberry puree, cooled
- Pink food coloring (optional)
- 1 (3 oz) box strawberry gelatin mix
- Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Frosting:
- 16 oz (2 sticks) unsalted butter, softened
- 8 oz (1 package) cream cheese, softened
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 3-4 cups powdered sugar
- Strawberry Crumble Topping:
- 24 Golden Oreo cookies, crushed
- 1/4 cup thawed whipped topping
- 3 tablespoons strawberry gelatin powder
Instructions:
- Cheesecake Preparation:
- Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper and spray with non-stick spray.
- In a stand mixer, beat cream cheese and sugar on medium-high until fluffy. Add flour slowly on low speed, then mix on medium after each addition.
- Add eggs one at a time, then vanilla, and blend. Gradually add whipping cream, increase to high speed, and mix well.
- Pour into prepared pan, remove air bubbles by tapping, and bake at 350°F for 10 minutes, then reduce to 200°F and bake for 55-60 minutes. Let cool in the oven for 15 minutes, then on a wire rack to room temperature. Chill in the fridge for at least 2 hours.
- Cake Layers:
- Prepare strawberry puree by boiling strawberries, sugar, gelatin, and water. Puree and let cool.
- Whisk flour, sugar, baking powder, and baking soda. Mix butter into dry ingredients until crumbly.
- In another bowl, combine sour cream, eggs, and cooled puree. Gradually mix into dry ingredients. Add food coloring if desired.
- Pour batter into two 9-inch cake pans and bake at 350°F for 20-25 minutes. Cool in pans, then on a rack.
- Frosting and Assembly:
- Beat butter and cream cheese until fluffy. Add vanilla, then powdered sugar gradually. Add cream and beat until smooth.
- For crumble topping, pulse Oreo cookies, mix half with whipped topping and gelatin, then fold in remaining crumbs.
- Assemble cake by layering cake, frosting, cheesecake, more frosting, and another cake layer. Cover with frosting and pat crumb topping all over.
- Chill the assembled cake and let it sit at room temperature for 30 minutes before serving.
Enjoy crafting this masterpiece that’s as delightful to look at as it is to devour!
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Strawberry Shortcake Cheesecake Cake
Strawberry Shortcake Cheesecake Cake is the epitome of summer dessert perfection, combining the juicy sweetness of strawberries with the creamy richness of cheesecake, all enveloped in soft, fluffy cake layers. This recipe invites you to create a show-stopping centerpiece for any gathering, where the fresh taste of strawberries takes center stage. Whether you’re celebrating a special occasion or just treating yourself on a weekend, this dessert promises to dazzle your taste buds and add a splash of color to your table.
Ingredients
-
- Cake Layers:
-
- 1 cup chopped strawberries
-
- 2 tablespoons granulated sugar
-
- 1/4 cup water
-
- 1 1/2 teaspoons vanilla extract
-
- 2 1/2 cups all-purpose flour
-
- 1 cup granulated sugar
-
- 2 teaspoons baking powder
-
- 1/2 teaspoon baking soda
-
- 1 cup unsalted butter, softened and cut into 1 Tbsp pieces
-
- 1 cup sour cream
-
- 3 large eggs
-
- 1 cup strawberry puree, cooled
-
- Pink food coloring (optional)
-
- 1 (3 oz) box strawberry gelatin mix
-
- Cheesecake Filling:
-
- 16 oz (2 packages) cream cheese, softened
-
- 1/2 cup granulated sugar
-
- 2 tablespoons all-purpose flour
-
- 2 large eggs
-
- 1 teaspoon vanilla extract
-
- 1/4 cup heavy cream
-
- Frosting:
-
- 16 oz (2 sticks) unsalted butter, softened
-
- 8 oz (1 package) cream cheese, softened
-
- 2 teaspoons vanilla extract
-
- 3 tablespoons heavy cream
-
- 3–4 cups powdered sugar
-
- Strawberry Crumble Topping:
-
- 24 Golden Oreo cookies, crushed
-
- 1/4 cup thawed whipped topping
-
- 3 tablespoons strawberry gelatin powder
Instructions
-
- Cheesecake Preparation:
-
- Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper and spray with non-stick spray.
-
- In a stand mixer, beat cream cheese and sugar on medium-high until fluffy. Add flour slowly on low speed, then mix on medium after each addition.
-
- Add eggs one at a time, then vanilla, and blend. Gradually add whipping cream, increase to high speed, and mix well.
-
- Pour into prepared pan, remove air bubbles by tapping, and bake at 350°F for 10 minutes, then reduce to 200°F and bake for 55-60 minutes. Let cool in the oven for 15 minutes, then on a wire rack to room temperature. Chill in the fridge for at least 2 hours.
-
- Cake Layers:
-
- Prepare strawberry puree by boiling strawberries, sugar, gelatin, and water. Puree and let cool.
-
- Whisk flour, sugar, baking powder, and baking soda. Mix butter into dry ingredients until crumbly.
-
- In another bowl, combine sour cream, eggs, and cooled puree. Gradually mix into dry ingredients. Add food coloring if desired.
-
- Pour batter into two 9-inch cake pans and bake at 350°F for 20-25 minutes. Cool in pans, then on a rack.
-
- Frosting and Assembly:
-
- Beat butter and cream cheese until fluffy. Add vanilla, then powdered sugar gradually. Add cream and beat until smooth.
-
- For crumble topping, pulse Oreo cookies, mix half with whipped topping and gelatin, then fold in remaining crumbs.
-
- Assemble cake by layering cake, frosting, cheesecake, more frosting, and another cake layer. Cover with frosting and pat crumb topping all over.
-
- Chill the assembled cake and let it sit at room temperature for 30 minutes before serving.
Notes
Enjoy crafting this masterpiece that’s as delightful to look at as it is to devour!