Description
Sweet strawberry shortcake cheesecake cake brings together two classic desserts in a delightful fusion that makes your taste buds dance with pure joy. Creamy cheesecake layers nestled between tender shortcake and topped with fresh strawberries create a dessert that feels like a warm hug from your favorite baker.
Ingredients
Scale
Cake Layers:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter
- 1 cup sour cream
- 3 large eggs
- 1 cup strawberry puree
- 1 box strawberry gelatin mix
Supporting Ingredients:
- 1 cup chopped strawberries
- 2 tablespoons granulated sugar
- ¼ cup water
- 1 ½ teaspoons vanilla extract
- Pink food coloring
Cheesecake Filling:
- 16 oz cream cheese
- ½ cup granulated sugar
- 2 large eggs
Supporting Ingredients:
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
Frosting:
- 16 oz unsalted butter
- 8 oz cream cheese
- 3–4 cups powdered sugar
Supporting Ingredients:
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Strawberry Crumble Topping:
- 24 Golden Oreo cookies
Supporting Ingredients:
- ¼ cup whipped topping
- 3 tablespoons strawberry gelatin powder
Instructions
- Heat oven to 350°F. Spray an 8-inch springform pan with non-stick spray and line with parchment paper.
- Cream 16 oz softened cream cheese and ½ cup sugar for 5-6 minutes until fluffy and smooth.
- Incorporate 2 Tbsp flour on low speed. Mix 2-3 minutes, scraping bowl sides thoroughly.
- Add eggs one at a time on low speed, ensuring complete blending between each. Mix in 1 tsp vanilla extract for 1-2 minutes.
- Pour ¼ cup heavy cream slowly, increasing mixer speed gradually. Blend 3 minutes until silky.
- Transfer cheesecake batter into prepared pan. Tap pan gently to release trapped air bubbles.
- Bake initially at 350°F for 10 minutes, then reduce temperature to 200°F. Continue baking 55-60 minutes until center slightly wobbles.
- Switch off oven. Allow cheesecake to rest inside for 15 minutes. Remove and cool completely on wire rack.
- Refrigerate cheesecake for 2 hours or overnight until firm.
- Create strawberry puree by boiling 1 cup strawberries, 2 Tbsp sugar, 1 box gelatin, and ¼ cup water for 2-3 minutes. Process until smooth. Cool completely.
- Combine 2 ½ cups flour, 1 cup sugar, 2 tsp baking powder, and ½ tsp baking soda in mixing bowl.
- Blend 1 cup cubed butter into dry ingredients on low speed until crumbly.
- Whisk 1 cup sour cream, 3 eggs, and cooled strawberry puree separately.
- Gradually mix wet ingredients into dry mixture. Add optional pink food coloring. Beat 3 minutes on high.
- Divide batter between two 9-inch cake pans. Bake at 350°F for 20-25 minutes until toothpick comes out clean.
- Rest cake layers in pans 10 minutes, then transfer to wire rack. Cool completely.
- Beat 2 sticks softened butter and 8 oz cream cheese for 2-3 minutes until light.
- Mix in 2 tsp vanilla extract on low speed.
- Gradually add 3-4 cups powdered sugar, 1 cup at a time. Beat 2-3 minutes until creamy.
- Incorporate 3 Tbsp heavy cream on medium speed.
- Crush 24 golden Oreo cookies in food processor. Reserve half the crumbs.
- Mix remaining crumbs with ¼ cup whipped topping and 3 Tbsp strawberry gelatin powder.
- Fold in reserved plain crumbs gently.
- Place first cake layer face-down on serving plate.
- Spread ¾ cup frosting evenly over layer.
- Add cheesecake layer, removing springform sides and parchment paper.
- Cover cheesecake with additional frosting. Top with second cake round.
- Coat entire cake with remaining frosting.
- Press crumb topping onto frosting, covering top and sides completely.
Notes
- Cream cheese temperature matters a lot, so pull it out of the refrigerator at least an hour before starting to ensure smooth mixing.
- When baking the cheesecake, use a water bath to prevent cracking and ensure even, gentle cooking.
- For gluten-free adaptation, swap wheat flour with almond flour and use gluten-free Oreo-style cookies in the crumble topping.
- Fresh strawberries work best for the puree, but frozen can substitute if you thaw and drain them completely before processing.
- Prep Time: 40-50 minutes
- Cook Time: 1 hours 30-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 445 kcal
- Sugar: 35 g
- Sodium: 190 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg