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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

    1. 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.

    1. 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.

    1. 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!

  • Author: niold.com