Strawberry Shortcake Cheesecake Cake
Strawberry Shortcake Cheesecake Cake
Introduction
Strawberry Shortcake Cheesecake Cake is a delightful dessert that brings together the best of both worlds: the lightness of strawberry shortcake and the rich creaminess of cheesecake. This cake is perfect for special occasions, summer gatherings, or simply when you want to treat yourself to something delicious. With layers of vanilla cake, creamy cheesecake, and fresh strawberries, it offers a burst of flavor and texture that everyone will love.
Why Make This Recipe
This recipe is a fantastic choice for anyone who enjoys desserts with fresh fruit and creamy textures. The combination of soft vanilla cake, smooth cheesecake filling, and juicy strawberries is irresistible. Plus, it’s a visually stunning cake that is sure to impress your friends and family. Whether you are celebrating a birthday, hosting a barbecue, or just looking for a sweet treat, Strawberry Shortcake Cheesecake Cake is sure to make you the star of the dessert table!
How to Make Strawberry Shortcake Cheesecake Cake
Making this delicious cake is straightforward and fun. Follow the steps outlined below, and you’ll have a beautiful, mouth-watering dessert ready in no time.
Ingredients:
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup whole milk
- 16 oz cream cheese, softened
- 3⁄4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup heavy whipping cream, cold
- 1 1⁄2 cups fresh strawberries, hulled and sliced
- 1⁄4 cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Directions:
- Prep the Pan: Line an 8-inch round springform pan with parchment paper and preheat your oven to 350°F (175°C).
- Make the Vanilla Cake Base: In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually alternate adding the dry ingredients and milk, beginning and ending with dry. Pour into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare the Cheesecake Filling: In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add vanilla, then gradually incorporate the cold whipping cream while continuing to beat on medium-high speed until light and fluffy.
- Assemble the Cheesecake Layer: Spread the cheesecake mixture evenly over the cooled cake layer. Place in the refrigerator while preparing the strawberry topping.
- Cook the Strawberry Topping: In a small saucepan, combine strawberries, sugar, and the cornstarch slurry. Cook over medium heat, stirring gently, until the mixture thickens and becomes glossy—about 5–7 minutes. Let cool slightly before spreading over the cheesecake layer.
- Chill and Serve: Refrigerate the entire cake for at least 2 hours to set. Slice and serve chilled for the best texture and flavor.
How to Serve Strawberry Shortcake Cheesecake Cake
For the best experience, serve the cake cold. It’s lovely on its own, but you can also add a dollop of whipped cream on each slice for extra indulgence. Garnishing with additional fresh strawberries can enhance the presentation.
How to Store Strawberry Shortcake Cheesecake Cake
Store any leftovers in the refrigerator covered with plastic wrap or in an airtight container. The cake is best enjoyed within 3 days to maintain its fresh flavors and textures.
Tips to Make Strawberry Shortcake Cheesecake Cake
- Ensure All Ingredients Are at Room Temperature: This helps in achieving a smooth batter and filling.
- Don’t Overmix the Cheesecake Filling: Beating just until smooth keeps the cheesecake light and fluffy.
- Use Fresh Strawberries: Fresh fruit gives the best flavor and texture for the topping.
Variation
You can switch up the fruit by using blueberries, raspberries, or peaches instead of strawberries for a different twist on this cake.
FAQs
-
Can I use store-bought cake instead of homemade?
- Yes, you can use a store-bought vanilla cake to save time, but homemade adds a special touch!
-
How long can this cake sit out?
- It’s best to keep the cake refrigerated, but it can sit out for up to 2 hours during serving.
-
Can I freeze this cake?
- Yes, you can freeze the cheesecake layers without the toppings. Just wrap it well in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Enjoy making and sharing this delicious Strawberry Shortcake Cheesecake Cake with your loved ones!
Strawberry Shortcake Cheesecake Cake
Ingredients
For the Vanilla Cake Base
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup heavy whipping cream, cold
For the Strawberry Topping
- 1.5 cups fresh strawberries, hulled and sliced
- 0.25 cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water This is the cornstarch slurry for thickening.
Instructions
Preparation
- Line an 8-inch round springform pan with parchment paper and preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Gradually alternate adding the dry ingredients and milk, beginning and ending with dry.
- Pour into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean. Let cool completely.
Prepare the Cheesecake Filling
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Add vanilla, then gradually incorporate the cold whipping cream while continuing to beat on medium-high speed until light and fluffy.
Assemble the Cheesecake Layer
- Spread the cheesecake mixture evenly over the cooled cake layer.
- Place in the refrigerator while preparing the strawberry topping.
Cook the Strawberry Topping
- In a small saucepan, combine strawberries, sugar, and the cornstarch slurry.
- Cook over medium heat, stirring gently, until the mixture thickens and becomes glossy—about 5–7 minutes.
- Let cool slightly before spreading over the cheesecake layer.
Chill and Serve
- Refrigerate the entire cake for at least 2 hours to set.
- Slice and serve chilled for the best texture and flavor.
