🍓🍰 Strawberry Shortcake Cheesecake Cake
Ingredients:
For the Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup whole milk
For the Cheesecake Layer:
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16 oz (2 packages) cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
For the Strawberry Topping:
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3 cups fresh strawberries, hulled and sliced
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½ cup granulated sugar
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2 tbsp lemon juice
For the Whipped Cream Frosting:
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2 cups heavy whipping cream
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¼ cup powdered sugar
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1 tsp vanilla extract
Instructions:
1. Prep Strawberries:
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In a bowl, mix sliced strawberries with sugar and lemon juice. Let sit for at least 30 minutes to macerate (juice will form).
2. Make the Cake:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9-inch springform pan.
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Whisk together flour, baking powder, and salt.
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In a separate bowl, cream butter and sugar until fluffy.
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Add eggs one at a time, then vanilla.
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Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
3. Make Cheesecake Layer:
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Beat cream cheese until smooth.
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Add sugar, eggs, and vanilla, mixing until smooth and creamy.
4. Assemble & Bake:
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Pour half the cake batter into the pan.
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Gently spoon the cheesecake layer over it.
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Pour remaining cake batter on top carefully to cover cheesecake layer.
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Bake 55-65 minutes or until a toothpick in the center comes out mostly clean (a few moist crumbs are okay).
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Cool completely, then chill in fridge for at least 4 hours or overnight.
5. Whipped Cream Frosting:
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Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. Serve:
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Remove cake from springform pan.
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Spread or pipe whipped cream on top and sides.
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Top with the macerated strawberries.
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Slice and enjoy!
Would you like a simpler version or one that’s no-bake? Or maybe tips for decorating?
