Indulge in the unparalleled delight of Strawberry Shortcake Cheesecake Cake, a fusion dessert that promises to captivate your senses and elevate any occasion. This masterpiece ingeniously combines the light, airy texture of classic strawberry shortcake with the rich, creamy decadence of cheesecake, resulting in a dessert that’s both refreshing and indulgent.
Layers of Lusciousness
At the heart of this exquisite dessert lies a smooth, velvety layer of cheesecake, perfectly balanced between tangy and sweet. This creamy core is enveloped by moist, fluffy layers of strawberry shortcake, imbued with the natural sweetness and subtle tartness of fresh strawberries. The interplay of textures and flavors makes every bite a celebration of contrast and harmony.
A Symphony of Strawberries
The Strawberry Shortcake Cheesecake Cake is adorned with a bounty of fresh, ripe strawberries, adding a burst of vibrant color and refreshing flavor. These juicy berries not only enhance the visual appeal of the dessert but also complement the creamy cheesecake and soft shortcake layers, creating a symphony of tastes that’s utterly irresistible.
The Perfect Finale
To elevate the dessert further, a light, whipped cream frosting encases the cake, offering a cloud-like finish that’s both elegant and enticing. This ethereal topping adds just the right amount of sweetness, making the Strawberry Shortcake Cheesecake Cake a perfect finale to any meal or a splendid centerpiece for celebrations.
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:
Preheat oven to 350°F. Prepare 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 light and fluffy, about 5-6 minutes.
Mix in flour on low speed, then add eggs one at a time, fully incorporating. Add vanilla extract and whipping cream, mix on high for 3 minutes.
Pour into prepared pan, tap to release air bubbles. Bake 10 minutes at 350°F, then reduce to 200°F and bake 55-60 minutes.
Turn off oven, let cheesecake cool inside for 15 minutes, then cool to room temp. Refrigerate until chilled.
Cake Layers:
Boil strawberries, sugar, gelatin, and water for 2-3 minutes. Puree and cool.
Whisk flour, sugar, baking powder, and baking soda. Mix in butter until crumbly.
Combine sour cream, eggs, and strawberry puree. Mix into dry ingredients, add food coloring if desired. Beat on high for 3 minutes.
Divide between two 9-inch cake pans. Bake at 350°F for 20-25 minutes. Cool completely.
Frosting:
Beat butter and cream cheese until fluffy. Add vanilla extract, then powdered sugar one cup at a time. Mix in heavy cream until creamy.