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Shortcake Cheesecake Cake

Strawberry Shortcake Cheesecake Cake is a show-stopping dessert that combines the best of two worlds: the light, fruity essence of strawberry shortcake and the rich, creamy indulgence of cheesecake. This triple-layer masterpiece features moist strawberry cake, a velvety cheesecake filling, and a luscious cream cheese frosting, all topped with a crunchy strawberry crumble. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake delivers stunning presentation and unforgettable flavor. Best of all, it’s beginner-friendly, with clear step-by-step guidance to ensure success in your home kitchen.

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Shortcake Cheesecake Cake

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Layers of love in every bite! 🍰💖 This Shortcake Cheesecake Cake is a dreamy mix of rich cheesecake and fluffy shortcake, all topped with fresh strawberries! 🍓✨ Whether you’re celebrating a special occasion or just satisfying a sweet craving, this treat is sure to impress! 🎂💕 Light, creamy, and full of flavor—who’s ready to dig in? 😍🍴 #StrawberryShortcakeCheesecake #HeavenlyDesserts #FluffyAndCreamy #HomemadeBaking #Berrylicious #SweetTreats #CakeTime #DeliciousLayers #BakingJoy #DessertGoals 🍓🎂

  • Total Time: 2 hours 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Cheesecake Layer

  • 16 oz (2 packages) cream cheese, softened – Provides a rich, creamy texture.
  • 1/2 cup granulated sugar – Sweetens the cheesecake.
  • 2 tablespoons all-purpose flour – Adds structure.
  • 2 large eggs – Help bind the cheesecake mixture.
  • 1 teaspoon vanilla extract – Enhances the flavor.
  • 1/4 cup heavy cream – Adds smoothness.

Substitutions:

  • Use Greek yogurt in place of some cream cheese for a lighter version.
  • Swap vanilla extract with almond extract for a unique twist.

For the Strawberry Cake Layers

  • 1 cup chopped strawberries – Provides fresh, natural strawberry flavor.
  • 2 tablespoons granulated sugar – Enhances sweetness.
  • 1/4 cup water – Helps cook down the strawberries.
  • 1 1/2 teaspoons vanilla extract – Boosts flavor.
  • 2 1/2 cups all-purpose flour – The base of the cake.
  • 1 cup granulated sugar – Adds sweetness.
  • 2 teaspoons baking powder – Helps the cake rise.
  • 1/2 teaspoon baking soda – Adds lift.
  • 1 cup unsalted butter, softened and cut into 1 Tbsp pieces – Provides richness.
  • 1 cup sour cream – Keeps the cake moist.
  • 3 large eggs – Binds the batter.
  • 1 cup strawberry puree, cooled – Intensifies strawberry flavor.
  • Pink food coloring (optional) – Enhances color.
  • 1 (3 oz) box strawberry gelatin mix – Boosts color and taste.

Substitutions:

  • Swap sour cream with plain yogurt for a similar texture.
  • If fresh strawberries aren’t available, use frozen strawberries (thawed and drained).

For the Frosting

  • 16 oz (2 sticks) unsalted butter, softened – Adds creaminess.
  • 8 oz (1 package) cream cheese, softened – Creates a tangy, smooth frosting.
  • 2 teaspoons vanilla extract – For depth of flavor.
  • 3 tablespoons heavy cream – Lightens the frosting.
  • 34 cups powdered sugar – Sweetens and thickens.

Substitutions:

  • If you prefer a lighter frosting, use whipped cream instead of butter.

For the Strawberry Crumble Topping

  • 24 Golden Oreo cookies, crushed – Creates a crunchy texture.
  • 1/4 cup thawed whipped topping – Binds the crumble.
  • 3 tablespoons strawberry gelatin powder – Enhances the color and taste.

Substitutions:

  • Swap Golden Oreos with graham crackers or vanilla wafers for a different twist.

Instructions

Step 1: Make the Cheesecake Layer

  1. Preheat oven to 350°F (175°C). Prepare an 8-inch springform pan by lining it with parchment paper and lightly greasing the sides.
  2. Beat the cream cheese and sugar on medium-high speed for 5-6 minutes until light and fluffy.
  3. Add flour and mix on low speed until incorporated.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and heavy cream, mixing until smooth.
  6. Pour the cheesecake batter into the prepared pan and tap gently to remove air bubbles.
  7. Bake for 10 minutes at 350°F, then reduce temperature to 200°F and bake for another 55-60 minutes. The cheesecake should be set with a slight jiggle in the center.
  8. Cool in the oven for 15 minutes with the door slightly open, then transfer to a wire rack. Refrigerate for at least 2 hours or overnight.

Step 2: Prepare the Cake Layers

  1. Prepare strawberry puree by simmering chopped strawberries, sugar, water, and strawberry gelatin for 2-3 minutes. Blend until smooth and let cool.
  2. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
  3. Whisk flour, sugar, baking powder, and baking soda in a large bowl.
  4. Cut in softened butter until the mixture resembles coarse crumbs.
  5. Mix sour cream, eggs, and cooled strawberry puree in a separate bowl.
  6. Gradually combine wet and dry ingredients, mixing just until incorporated.
  7. Divide the batter between the two cake pans and bake for 20-25 minutes.
  8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting

  1. Beat butter and cream cheese together until smooth.
  2. Mix in vanilla extract and gradually add powdered sugar.
  3. Add heavy cream and whip until fluffy.

Step 4: Prepare the Strawberry Crumble

  1. Crush Golden Oreos in a food processor.
  2. Mix half of the crumbs with whipped topping and strawberry gelatin.
  3. Fold in the remaining plain crumbs.

Step 5: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
  2. Remove cheesecake from the pan and place it on the first cake layer.
  3. Frost the cheesecake layer, then top with the second cake round.
  4. Cover the entire cake with frosting.
  5. Gently press the strawberry crumble onto the sides and top of the cake.
  6. Chill the cake for at least 30 minutes before serving.

Notes

  • Cake too dense? Ensure the butter is fully incorporated into the dry ingredients before adding wet ingredients.
  • Cheesecake cracking? Don’t overmix the batter, and bake with a water bath to maintain moisture.
  • Frosting too soft? Refrigerate for 10 minutes before frosting the cake.
  • Author: Rosa
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes

Why This Recipe Is Perfect for Beginners

  • Straightforward Steps: Each component is broken down into manageable sections—cheesecake, cake layers, frosting, and crumble—so you can tackle them one at a time.
  • Common Ingredients: Most of the ingredients, such as flour, eggs, sugar, and butter, are pantry staples, making this recipe easy to recreate.
  • Make-Ahead Friendly: The cheesecake layer can be prepared in advance, reducing stress on the baking day.
  • Visually Stunning: The vibrant pink hues and golden crumble topping make this cake look professional without requiring advanced decorating skills.

Ingredients and Alternatives

Gathering your ingredients beforehand ensures a smooth baking process. Below is everything you’ll need:

For the Cheesecake Layer

  • 16 oz (2 packages) cream cheese, softened – Provides a rich, creamy texture.
  • 1/2 cup granulated sugar – Sweetens the cheesecake.
  • 2 tablespoons all-purpose flour – Adds structure.
  • 2 large eggs – Help bind the cheesecake mixture.
  • 1 teaspoon vanilla extract – Enhances the flavor.
  • 1/4 cup heavy cream – Adds smoothness.

Substitutions:

  • Use Greek yogurt in place of some cream cheese for a lighter version.
  • Swap vanilla extract with almond extract for a unique twist.

For the Strawberry Cake Layers

  • 1 cup chopped strawberries – Provides fresh, natural strawberry flavor.
  • 2 tablespoons granulated sugar – Enhances sweetness.
  • 1/4 cup water – Helps cook down the strawberries.
  • 1 1/2 teaspoons vanilla extract – Boosts flavor.
  • 2 1/2 cups all-purpose flour – The base of the cake.
  • 1 cup granulated sugar – Adds sweetness.
  • 2 teaspoons baking powder – Helps the cake rise.
  • 1/2 teaspoon baking soda – Adds lift.
  • 1 cup unsalted butter, softened and cut into 1 Tbsp pieces – Provides richness.
  • 1 cup sour cream – Keeps the cake moist.
  • 3 large eggs – Binds the batter.
  • 1 cup strawberry puree, cooled – Intensifies strawberry flavor.
  • Pink food coloring (optional) – Enhances color.
  • 1 (3 oz) box strawberry gelatin mix – Boosts color and taste.

Substitutions:

  • Swap sour cream with plain yogurt for a similar texture.
  • If fresh strawberries aren’t available, use frozen strawberries (thawed and drained).

For the Frosting

  • 16 oz (2 sticks) unsalted butter, softened – Adds creaminess.
  • 8 oz (1 package) cream cheese, softened – Creates a tangy, smooth frosting.
  • 2 teaspoons vanilla extract – For depth of flavor.
  • 3 tablespoons heavy cream – Lightens the frosting.
  • 3-4 cups powdered sugar – Sweetens and thickens.

Substitutions:

  • If you prefer a lighter frosting, use whipped cream instead of butter.

For the Strawberry Crumble Topping

  • 24 Golden Oreo cookies, crushed – Creates a crunchy texture.
  • 1/4 cup thawed whipped topping – Binds the crumble.
  • 3 tablespoons strawberry gelatin powder – Enhances the color and taste.

Substitutions:

  • Swap Golden Oreos with graham crackers or vanilla wafers for a different twist.

Step-by-Step Instructions

To achieve the perfect Strawberry Shortcake Cheesecake Cake, follow these detailed steps:

Step 1: Make the Cheesecake Layer

  1. Preheat oven to 350°F (175°C). Prepare an 8-inch springform pan by lining it with parchment paper and lightly greasing the sides.
  2. Beat the cream cheese and sugar on medium-high speed for 5-6 minutes until light and fluffy.
  3. Add flour and mix on low speed until incorporated.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and heavy cream, mixing until smooth.
  6. Pour the cheesecake batter into the prepared pan and tap gently to remove air bubbles.
  7. Bake for 10 minutes at 350°F, then reduce temperature to 200°F and bake for another 55-60 minutes. The cheesecake should be set with a slight jiggle in the center.
  8. Cool in the oven for 15 minutes with the door slightly open, then transfer to a wire rack. Refrigerate for at least 2 hours or overnight.

Step 2: Prepare the Cake Layers

  1. Prepare strawberry puree by simmering chopped strawberries, sugar, water, and strawberry gelatin for 2-3 minutes. Blend until smooth and let cool.
  2. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
  3. Whisk flour, sugar, baking powder, and baking soda in a large bowl.
  4. Cut in softened butter until the mixture resembles coarse crumbs.
  5. Mix sour cream, eggs, and cooled strawberry puree in a separate bowl.
  6. Gradually combine wet and dry ingredients, mixing just until incorporated.
  7. Divide the batter between the two cake pans and bake for 20-25 minutes.
  8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting

  1. Beat butter and cream cheese together until smooth.
  2. Mix in vanilla extract and gradually add powdered sugar.
  3. Add heavy cream and whip until fluffy.

Step 4: Prepare the Strawberry Crumble

  1. Crush Golden Oreos in a food processor.
  2. Mix half of the crumbs with whipped topping and strawberry gelatin.
  3. Fold in the remaining plain crumbs.

Step 5: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
  2. Remove cheesecake from the pan and place it on the first cake layer.
  3. Frost the cheesecake layer, then top with the second cake round.
  4. Cover the entire cake with frosting.
  5. Gently press the strawberry crumble onto the sides and top of the cake.
  6. Chill the cake for at least 30 minutes before serving.

Beginner Tips and Troubleshooting

  • Cake too dense? Ensure the butter is fully incorporated into the dry ingredients before adding wet ingredients.
  • Cheesecake cracking? Don’t overmix the batter, and bake with a water bath to maintain moisture.
  • Frosting too soft? Refrigerate for 10 minutes before frosting the cake.

Serving and Storage Tips

  • Pair with fresh strawberries and whipped cream for an extra special touch.
  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container.

Final Thoughts

This Strawberry Shortcake Cheesecake Cake is the ultimate indulgence, combining layers of moist cake, creamy cheesecake, and a delightful crunch topping. Whether you’re a beginner or an experienced baker, this recipe offers a step-by-step guide to ensure success. Try it for your next celebration and share your results! Have you made this cake? Let us know in the comments!

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