Like a dessert dream come true, the Strawberry Shortcake Cheesecake Cake combines two classic treats into one unforgettable experience. I love how the creamy cheesecake layer balances the light, airy cake and fresh strawberries, creating a harmony of textures and flavors. It’s not overly sweet, yet indulgent enough to feel like a celebration. Curious about how to bring this showstopper to life? Let me guide you through the steps to make it a reality.
What You’ll Love About This Recipe
This Strawberry Shortcake Cheesecake Cake is a delightful fusion of classic flavors and textures that will impress any dessert lover. Combining creamy cheesecake with fluffy cake and fresh strawberries, this recipe is a showstopper.
- Perfect Balance of Flavors – The sweetness of the strawberries complements the rich cheesecake and light cake layers.
- Stunning Presentation – Layered with fresh strawberries and a fluffy whipped cream topping, it’s as beautiful as it is delicious.
- Make-Ahead Friendly – This cake can be prepared in advance, making it ideal for special occasions or gatherings.
Recipe
This Strawberry Shortcake Cheesecake Cake combines the rich creaminess of cheesecake with the light, fruity flavors of strawberry shortcake. It’s a show-stopping dessert perfect for any occasion.
Ingredients:
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Strawberry Shortcake Layers:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup milk
- 2 eggs
- 1 tsp vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream Topping:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Cheesecake Layer: Preheat oven to 325°F. Line an 8-inch springform pan with parchment paper. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour batter into the pan and bake for 30-35 minutes. Let cool completely, then refrigerate for at least 2 hours.
- Strawberry Shortcake Layers: Preheat oven to 350°F. Grease two 8-inch round pans. In a bowl, whisk flour, sugar, baking powder, and salt. Add butter, milk, eggs, and vanilla. Mix until combined. Divide batter between pans and bake for 20-25 minutes. Cool completely.
- Strawberry Filling: Combine strawberries, sugar, and lemon juice in a bowl. Let sit for 15 minutes.
- Assemble: Place one shortcake layer on a plate. Spread a thin layer of whipped cream, then add half the strawberry filling. Top with the cheesecake layer, more whipped cream, and the remaining strawberry filling. Add the second shortcake layer and cover with the remaining whipped cream. Garnish with fresh strawberries.
Notes: Confirm all layers are completely cooled before assembling to prevent the whipped cream from melting.
Time:
Prep Time: 40 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 35 minutes (plus chilling time)
Serving: 10-12
Calories: Approximately 420 per serving
Cuisine: American
Nutrition
This indulgent strawberry shortcake cheesecake cake offers a delightful mix of flavors while providing essential nutrients. A single serving contains:
- Calories: Approximately 450
- Carbohydrates: 55g
- Protein: 8g
- Fat: 22g
- Sugar: 35g
- Calcium: 10% of daily value
- Vitamin C: 15% of daily value
- Dietary Fiber: 2g
What To Serve With It
When it comes to serving this strawberry shortcake cheesecake cake, I love pairing it with simple, fresh additions that complement its rich flavors. Serve it with ice cream—vanilla or strawberry work perfectly—for a cool, creamy contrast. Pair it with tea, like earl grey or herbal blends, to balance the sweetness. Both options make the dessert feel extra special without overpowering its delicious taste.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh?
Did you know 94% of frozen strawberries retain their nutrients? I’d use frozen strawberries—they’re convenient and work well in baking. Just thaw and drain them to avoid extra moisture, a key baking tip for perfect results.
How Long Does This Cake Stay Fresh?
I’d say the cake’s shelf life is about 3-4 days in the fridge if stored properly. For freshness tips, I’d recommend covering it tightly with plastic wrap or keeping it in an airtight container.
Can I Make This Cake Gluten-Free?
I can make this cake gluten-free by swapping regular flour for gluten-free flours like almond or rice flour. It might slightly change the cake texture, but it’ll still be delicious and perfect for my dietary needs.
What’S the Best Way to Store Leftovers?
To keep leftovers fresh, I’d store them in an airtight container for cake preservation. If it’s frosted or creamy, I’d refrigerate it. For longer leftover storage, I’d wrap slices tightly and freeze them to maintain texture.
Can I Substitute Cream Cheese With Another Ingredient?
I know finding cream cheese substitutes feels like searching for a needle in a haystack, but it’s possible! For dairy free options, I’d try silken tofu or cashew cream—they mimic that creamy richness without the dairy.
