Strawberry Shortcake Cheesecake Cake
This delightful dessert combines the best elements of a classic strawberry shortcake and a rich cheesecake, creating a mouthwatering treat that’s sure to impress.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Saucepan
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Cheesecake Layer
- 16 oz cream cheese, softened
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup heavy whipping cream, cold
Strawberry Topping
- 1.5 cups fresh strawberries, hulled and sliced
- 0.25 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- In another large bowl, cream the softened butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with whole milk. Mix until just combined.
- Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely in the pans.
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
- Once the cakes are cool, place one layer on a serving plate. Spread half of the cream cheese mixture on top, then layer with sliced strawberries. Repeat with the second cake layer and the remaining cream cheese mixture.
- In a small saucepan, combine strawberries with granulated sugar, cornstarch, and water. Cook over medium heat until thickened. Let cool slightly before drizzling over the cake.
- Chill the cake in the refrigerator for at least an hour before serving. Enjoy with a dollop of whipped cream if desired!
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag. It will keep for up to 2 months.