Strawberry Shortcake Cheesecake Cake
Strawberry Shortcake Cheesecake Cake is a luscious, layered dessert combining moist vanilla cake, creamy no-bake cheesecake, and a fresh strawberry topping—perfectly chilled and bursting with flavor.
Ingredients
- For the Vanilla Cake Layer:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- For the Cheesecake Layer:
- 16 oz cream cheese 2 packages, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cold heavy whipping cream
- For the Strawberry Topping:
- 1 ½ cups fresh strawberries hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Line an 8-inch springform pan with parchment paper and grease the sides. Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, and salt. In a larger bowl, beat the butter and sugar until fluffy (2-3 minutes). Add the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients and milk, alternating between the two. Start and finish with dry ingredients. Pour the batter into the pan and smooth it out.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Beat the softened cream cheese and powdered sugar until smooth. Add the vanilla and mix again. Slowly add the cold heavy cream and beat until fluffy (3-4 minutes).
- Spread the cheesecake mixture evenly over the cooled cake. Place the cake in the fridge while you prepare the strawberry topping.
- In a saucepan, cook the strawberries and sugar over medium heat until the berries release their juice. Add the cornstarch-water mixture and stir until it thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Spoon the strawberry topping over the cheesecake layer. Refrigerate for at least 2 hours, or up to 4 hours, to set.
- Once chilled, remove the cake from the springform pan. Slice with a sharp knife, wiping the knife between cuts for clean slices.