Description
This Strawberry Shortcake Cheesecake combines the best of two desserts: creamy cheesecake and the nostalgic flavors of strawberry shortcake. With layers of moist cake, luscious cheesecake, and a crunchy strawberry crumble topping, it’s a show-stopping treat for any occasion
Ingredients
Units
Scale
For the Cake Layers:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Crunch Topping:
- 1 1/2 cups crushed golden Oreos
- 3 tablespoons unsalted butter, melted
- 1/4 cup freeze-dried strawberries, crushed
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the Cheesecake Layer:
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix until combined.
- Pour batter into the prepared pan and bake for 35-40 minutes until the center is set. Cool completely and refrigerate.
- Make the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
- Gradually add dry ingredients, alternating with milk, and mix until smooth. Stir in vanilla.
- Divide batter evenly between pans and bake for 25-30 minutes. Let cool completely.
- Make the Strawberry Crunch Topping:
- Mix crushed Oreos, butter, and freeze-dried strawberries until crumbly. Set aside.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of frosting.
- Add the cheesecake layer, then top with the second cake layer.
- Frost the top and sides of the cake. Press the strawberry crunch topping onto the sides and top.
Notes
- Chill the assembled cake for 1-2 hours before serving for clean slices.
- You can substitute fresh strawberries for freeze-dried in the topping for a softer texture.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 42g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg