Strawberry Shortcake Cheesecake Cake

Introduction:

Experience the ultimate fusion of two classic desserts in one irresistible creation – Strawberry Shortcake Cheesecake Cake! This heavenly dessert combines the light, airy layers of a classic strawberry shortcake with the creamy decadence of a cheesecake, resulting in a truly unforgettable taste sensation. In this SEO article, we’ll delve into the delightful world of Strawberry Shortcake Cheesecake Cake and why it deserves a place at 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:

  1. Preheat oven to 350F degrees. Prepare an 8-inch springform pan with parchment paper and spray with non-stick spray. Set aside.
  2. In a stand mixer bowl, beat 16 oz softened cream cheese and 12 cup sugar on medium-high speed for 5-6 minutes until light and fluffy.
  3. On low speed, slowly mix in 2 Tbsp flour. Increase speed to medium and mix for 2-3 minutes. Scrape down sides of bowl.
  4. On low speed, add 2 eggs one at a time, fully incorporating between additions. Add 1 tsp vanilla extract. Mix 1-2 minutes.
  5. On low speed, add 14 cup whipping cream. Gradually increase speed to high and mix 3 minutes.
  6. Pour cheesecake batter into prepared pan. Tap gently to release any air bubbles.
  7. Bake 10 minutes at 350F then reduce to 200F and bake 55-60 minutes until center slightly jiggles and edges are set.
  8. Turn oven off and leave cheesecake to cool inside for 15 minutes. Remove and finish cooling to room temperature on a wire rack. Refrigerate 2 hours up to overnight, until chilled and firm.

Cake Layers:

  1. Prepare strawberry puree by boiling 1 cup chopped strawberries, 2 Tbsp sugar, 1 box strawberry gelatin, and 14 cup water for 2-3 minutes. Puree mixture in a food processor. Allow to cool completely.
  2. Whisk together 2 12 cups flour, 1 cup sugar, 2 tsp baking powder, 12 tsp baking soda.
  3. On low speed, slowly mix 1 cup cubed butter into dry ingredients, until crumbly texture forms.
  4. In a separate bowl, whisk together 1 cup sour cream, 3 eggs, and cooled strawberry puree.
  5. With mixer on low, slowly pour egg mixture into dry ingredients, mixing just until combined. Add pink food coloring if using. Mix 3 minutes high speed.
  6. Divide evenly between 2 nine-inch cake pans. Bake at 350F for 20-25 minutes until a toothpick comes out clean.
  7. Cool in pans 10 minutes then on a wire rack. Allow layers to completely come to room temperature.

Frosting:

  1. With a mixer, beat 2 sticks softened butter and 8 oz softened cream cheese for 2-3 minutes until light and fluffy.
  2. On low speed, add 2 tsp vanilla extract. Mix until combined.
  3. With mixer still running, slowly add 3-4 cups powdered sugar 1 cup at a time, scraping between additions. Mix 2-3 minutes high speed, until frosting is creamy.
  4. Add 3 Tbsp heavy cream, mixing on medium speed until fully incorporated.

Crumble Topping:

  1. Pulse 24 golden Oreo cookies in a food processor until coarsely crushed. Set aside 12 of the crumbs.
  2. To the remaining Oreo crumbs, add 14 cup thawed whipped topping and 3 Tbsp strawberry gelatin powder. Mix with a fork until well blended.
  3. Gently fold in reserved plain crumbs until just combined.

Assembly:

  1. Place one cake layer face-down onto serving plate or cake stand.
  2. Evenly spread 34 cup frosting. Top with cheesecake layer, first removing springform pan sides, then parchment paper.
  3. Evenly cover cheesecake layer with more frosting then top with second cake round.
  4. Spread remaining frosting over top and sides of cake. Gently pat crumb topping onto frosting, coating the top and sides completely.
  5. Chill cake until 30 minutes before serving. Let sit at room temperature 30 minutes for best flavor.

Serving Tips:

  1. Chill Before Serving: For the best taste and texture, refrigerate the cake for at least 2 hours before serving. This allows the cheesecake filling to set and the flavors to meld together for a more cohesive dessert experience.
  2. Garnish Creatively: Before serving, garnish the cake with additional fresh strawberries and a sprinkle of powdered sugar for a beautiful presentation. You can also add a dollop of whipped cream or a drizzle of strawberry sauce for extra indulgence.
  3. Slice with a Warm Knife: To achieve clean and neat slices, dip a sharp knife into hot water, wipe it dry, and then carefully slice through the cake. Repeat this process for each slice to ensure smooth edges and clean cuts.
  4. Serve with Coffee or Tea: Strawberry Shortcake Cheesecake Cake pairs wonderfully with a cup of hot coffee or tea. The rich flavors of the cake are complemented by the warmth of the beverage, making it a delightful combination for dessert or afternoon tea.
  5. Enjoy Fresh: This cake is best enjoyed fresh on the day it is made. However, any leftovers can be stored in the refrigerator for later enjoyment.

Storage Tips:

  1. Refrigerate Leftovers: If you have any leftover cake, store it in an airtight container in the refrigerator to maintain its freshness and prevent the cheesecake filling from spoiling. It can be stored for up to 3-4 days.
  2. Cover to Prevent Drying: To prevent the cake from drying out in the refrigerator, cover it tightly with plastic wrap or aluminum foil. This will help retain its moisture and preserve its flavor.
  3. Avoid Freezing: Due to the delicate nature of the cake layers and the creamy cheesecake filling, it is not recommended to freeze Strawberry Shortcake Cheesecake Cake. Freezing may compromise the texture and result in a less desirable eating experience.
  4. Serve Chilled: When serving leftover cake, allow it to come to room temperature for about 15-20 minutes before serving to soften slightly. However, it is still best enjoyed chilled for the most refreshing taste.
  5. Individual Portioning: Consider slicing the cake into individual portions before storing leftovers. This makes it easier to grab a quick slice for a sweet treat without having to cut through the entire cake each time.

FAQs: 

  1. Can I make this cake ahead of time? Yes, you can prepare this cake in advance. It’s best to assemble the cake and refrigerate it for a few hours or overnight before serving to allow the flavors to meld together. However, it’s recommended to add the whipped cream topping and fresh strawberry garnish just before serving for the freshest presentation.
  2. Can I use frozen strawberries instead of fresh ones? While fresh strawberries are ideal for this recipe because of their vibrant flavor and texture, you can use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries and pat them dry before using to prevent excess moisture from affecting the cake’s texture.
  3. Can I use store-bought cake mix and cheesecake filling for this recipe? While you can use store-bought cake mix and cheesecake filling to save time, homemade versions often yield better flavor and texture. However, feel free to use pre-made mixes if you’re short on time or prefer the convenience.
  4. How do I prevent the cake layers from becoming soggy? To prevent the cake layers from becoming soggy, make sure to cool them completely before assembling the cake. Additionally, pat the sliced strawberries dry with paper towels to remove excess moisture before layering them onto the cake.
  5. Can I make this cake without the cheesecake layer? Absolutely! If you prefer a simpler version of the cake, you can omit the cheesecake layer and simply layer the sliced strawberries and whipped cream between the cake layers. This will result in a lighter, more traditional strawberry shortcake dessert.

Conclusion:

In conclusion, Strawberry Shortcake Cheesecake Cake is a decadent dessert that combines the timeless appeal of strawberry shortcake with the indulgent richness of cheesecake. With its heavenly layers of cake, creamy filling, and fresh strawberries, it’s sure to become a favorite among family and friends. Whether you’re celebrating a special occasion or simply treating yourself to a moment of indulgence, this cake is guaranteed to satisfy your sweet cravings and leave you craving more.