Strawberry Shortcake Cheesecake Cake
A delightful fusion of strawberry shortcake and creamy cheesecake, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup whole milk
- 1 tsp vanilla extract
Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup diced strawberries
- 1 cup strawberry preserves
Instructions
Preparation
- Preheat your oven to 325°F for the cheesecake layer and 350°F for the strawberry cake layers.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until combined. Add eggs one at a time, beating well after each addition.
- Pour the cheesecake mixture into a greased and floured 9-inch cake pan. Bake for 45 minutes or until set. Let it cool completely.
- In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding flour mixture and milk. Fold in diced strawberries.
- Divide the batter into two greased and floured 9-inch cake pans. Bake for 25-30 minutes. Let them cool completely.
Assembly
- Place one strawberry cake layer on a serving plate. Spread a layer of strawberry preserves, then add the cheesecake layer. Top with the second strawberry cake layer.
- Use a cream cheese frosting to cover the entire cake. Start with a crumb coat, refrigerate, then apply a final layer.
- Garnish with sliced strawberries and a drizzle of strawberry syrup.
Serving and Storage
- Refrigerate the cake for at least 2 hours before serving. This helps the layers set and enhances flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or at room temperature.
Notes
Pro Tips: Ensure all layers are cooled before assembling to prevent the cake from sliding. Use a serrated knife for even strawberry slices. Refrigerate the cake to enhance flavors.
Ingredient Substitutions: Use gluten-free flour or dairy-free cream cheese if needed.
How to Serve: Pair with sparkling wine or strawberry lemonade.
Storage & Freshness: Store in the fridge up to 3 days.
Make-Ahead Tips: Bake the layers a day in advance and assemble the next day.
Ingredient Substitutions: Use gluten-free flour or dairy-free cream cheese if needed.
How to Serve: Pair with sparkling wine or strawberry lemonade.
Storage & Freshness: Store in the fridge up to 3 days.
Make-Ahead Tips: Bake the layers a day in advance and assemble the next day.