Here’s a delicious Strawberry Shortcake Cheesecake Cake recipe that combines the best of both worlds: light, fluffy shortcake and creamy, decadent cheesecake. It’s perfect for special occasions or just a sweet treat!
Ingredients:
For the Cheesecake Layer:
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1 1/2 cups (12 oz) cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/4 cup sour cream (optional for extra creaminess)
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1/4 cup all-purpose flour
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1/2 cup heavy cream
For the Shortcake Layers:
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2 1/2 cups all-purpose flour
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1/2 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cut into cubes
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1 large egg
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1 tsp vanilla extract
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3/4 cup heavy cream (or buttermilk)
For the Strawberry Topping:
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1 lb fresh strawberries, hulled and sliced
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2 tbsp sugar
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1 tbsp lemon juice (optional, enhances flavor)
For the Whipped Cream:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
Instructions:
1. Prepare the Cheesecake Layer:
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Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
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In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
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Add the eggs one at a time, beating well after each addition. Then add vanilla, sour cream, and heavy cream, and mix until smooth.
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Add flour, mix until fully incorporated.
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Pour the cheesecake mixture into the prepared springform pan and smooth the top. Bake for 40-45 minutes or until the center is set but slightly wobbly.
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Let the cheesecake layer cool to room temperature, then refrigerate for at least 2-3 hours (or overnight for best results).
2. Prepare the Shortcake Layers:
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Preheat your oven to 375°F (190°C). Line two 9-inch round cake pans with parchment paper and lightly grease them.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Add the cold butter cubes and cut into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the egg, vanilla, and heavy cream (or buttermilk). Pour this into the dry ingredients and stir just until combined (don’t overmix!).
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Divide the batter evenly between the two prepared cake pans and smooth the tops.
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Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean. Let the shortcakes cool completely.
3. Prepare the Strawberry Topping:
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In a medium bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for about 15-30 minutes to release their juices and create a syrupy consistency.
4. Make the Whipped Cream:
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In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
5. Assemble the Cake:
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Once the cheesecake layer has cooled and set, remove it from the springform pan and place it on a serving plate.
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Place one of the shortcake layers on top of the cheesecake. Then, spread a generous layer of the whipped cream over the shortcake.
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Top with the strawberry mixture, making sure to drizzle some of the strawberry syrup over the layers.
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Place the second shortcake layer on top and repeat with more whipped cream and strawberries.
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Garnish with additional fresh strawberries if desired.
6. Chill and Serve:
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Chill the cake for about 30 minutes to allow all the layers to meld together.
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Slice and enjoy your decadent Strawberry Shortcake Cheesecake Cake!
Tips:
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For extra flavor, add a tablespoon of lemon zest to the cheesecake batter or the shortcake batter.
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Make ahead: You can bake the cheesecake and shortcake layers a day ahead and store them separately in the fridge.
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If you want the shortcake layers to be even fluffier, consider using buttermilk in the batter for a slightly tangy taste.