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Strawberry shortcake cheesecake cake

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Strawberry Cheesecake Cake Recipe

Prep Time: 20 minutes

Bake Time: 80-90 minutes

Cake

Ingredients:

  • 1 cup strawberries, chopped
  • 2 tablespoons granulated sugar
  • ¼ cup water
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup butter, softened and cut into 1 tablespoon pieces
  • 1 cup sour cream
  • 3 eggs
  • 1 cup strawberry puree, cooled
  • Pink food coloring (optional)
  • 1 3 oz box of strawberry jello

Instructions:

  1. Preheat your oven to 350 degrees F. Line the bottom of an 8” springform pan with parchment paper and spray the sides with non-stick spray.
  2. Prepare Strawberry Puree: In a small saucepan, combine chopped strawberries, granulated sugar, water, and strawberry jello. Bring to a boil and simmer for 2-3 minutes until strawberries are softened. Puree in a food processor and set aside to cool.
  3. Prepare Cake Batter: In a stand mixer fitted with a paddle attachment, combine flour, granulated sugar, baking powder, and baking soda. Add butter gradually while mixing on low speed until crumbly.
  4. In a separate bowl, whisk together sour cream, eggs, and cooled strawberry puree. Slowly add this mixture to the flour mixture, beating until well combined.
  5. Add Color (Optional): Mix in pink food coloring to achieve desired color. Scrape down the sides of the bowl and mix on high speed for 2-3 minutes.
  6. Bake Cake: Divide batter evenly between two cake pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.

Cheesecake Layer

Ingredients:

  • 2 packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 tablespoons flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream

Instructions:

  1. Prepare Cheesecake Batter: In a stand mixer, beat softened cream cheese until light and fluffy. Gradually add sugar and flour, mixing until smooth.
  2. Beat in eggs one at a time, followed by vanilla extract.
  3. Slowly add heavy cream, beating until fully incorporated.
  4. Bake Cheesecake: Pour batter into prepared springform pan. Bake at 350 degrees F for 10 minutes, then reduce heat to 200 degrees F and bake for an additional 55-60 minutes until edges are set and center jiggles slightly.
  5. Allow cheesecake to cool in the oven with the door ajar for 15 minutes. Transfer to a wire rack and refrigerate for at least 2 hours.

Frosting

Ingredients:

  • 2 sticks butter, softened
  • 1 package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy whipping cream
  • 3-4 cups powdered sugar
See also  Strawberry Earthquake Cake

Instructions:

  1. Prepare Frosting: In a stand mixer, cream together butter and cream cheese until fluffy.
  2. Mix in vanilla extract.
  3. Gradually add powdered sugar, one cup at a time, scraping down the sides of the bowl as needed.
  4. Add heavy whipping cream and beat on high speed for 2-3 minutes until light and creamy.

Crunch Topping

Ingredients:

  • 24 golden Oreos, coarsely crushed
  • ¼ cup whipped topping, thawed
  • 3 tablespoons strawberry gelatin powder

Instructions:

  1. Make Crunch Topping: Pulse Oreos in a food processor until coarse crumbs form. Reserve half of the crumbs and mix the remaining crumbs with whipped topping and strawberry gelatin powder until coated.

Assembly

Instructions:

  1. Layer Cake: Place one cooled cake layer face-down on a cake stand. Spread with a generous amount of frosting.
  2. Add Cheesecake Layer: Carefully invert the cheesecake onto the frosted cake layer, removing the springform pan bottom and parchment paper.
  3. Frost Cake: Spread remaining frosting over the cheesecake layer and top with the second cake layer.
  4. Decorate: Coat the entire cake with frosting and press the reserved Oreo crumb mixture onto the sides and top of the cake.
  5. Chill: Refrigerate the cake for at least 2 hours before serving.

Tips for Success:

  • Ensure all ingredients are at room temperature for smooth mixing.
  • Use parchment paper to easily remove the cheesecake from the springform pan.
  • Cool cakes completely before frosting to prevent melting.

FAQs (Frequently Asked Questions)

Can I make this cake ahead of time?
Yes, you can prepare the components (cake, cheesecake, and frosting) ahead of time and assemble them before serving.

Can I freeze this cake?
The assembled cake can be frozen for up to one month. Thaw overnight in the refrigerator before serving.

Can I use fresh strawberries instead of jello?
Yes, you can omit the strawberry jello and use additional fresh strawberries for flavor.

How do I store leftovers?
Store leftover cake in the refrigerator in an airtight container for up to 3-4 days.

Can I use other cookie types for the crunch topping?
Yes, you can substitute golden Oreos with graham crackers or any other similar cookies for the crunch topping.

This delightful Strawberry Cheesecake Cake combines the richness of cheesecake with the freshness of strawberries in a stunning layered dessert. Perfect for special occasions or as a sweet treat for family gatherings!

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