Oh my goodness, if you haven’t tried a *strawberry shortcake cheesecake cake*, you’re seriously missing out! Imagine biting into a fluffy cake that perfectly marries the classic flavors of strawberry shortcake and creamy cheesecake. It’s like a little slice of heaven! I can’t tell you how many family gatherings have turned into a delicious debate over who gets the last piece of this beauty. My aunt first made it for a summer picnic, and ever since, it’s become a staple at every birthday, holiday, and even the occasional Wednesday dinner. Trust me, once you serve this cake, you’ll be the star of any gathering! The vibrant strawberries on top just scream summer, and the creamy layer is simply irresistible. You’re definitely going to want to make this one!
Ingredients for Strawberry Shortcake Cheesecake Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream
How to Prepare Strawberry Shortcake Cheesecake Cake
Preheat the Oven and Prepare the Pan
First things first, let’s get that oven preheating to 350°F (175°C). While that’s warming up, grab a round cake pan, grease it up with some butter, and dust it with a bit of flour to prevent any sticking. Trust me, you want to make sure your cake comes out beautifully!
Mix Dry Ingredients
In a large bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Give it a good whisk to make sure everything’s mixed well. This step is super important because it sets the foundation for your cake!
Prepare Wet Ingredients
Now, in another bowl, beat together 1/2 cup of softened unsalted butter, 2 large eggs, 1/2 cup of milk, and 1 teaspoon of vanilla extract until it’s nice and smooth. This mixture is where all the magic happens, so take a moment to appreciate how creamy and fragrant it is!
Combine Ingredients
Next, pour the wet ingredients into the bowl with the dry ingredients. Mix them together until just combined—don’t overdo it! A few lumps are totally okay. Once it’s all mixed up, pour the batter into your prepared cake pan and smooth the top.
Bake the Cake
Pop that pan into the oven and let it bake for about 25-30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Oh, and the smell wafting through your kitchen? Pure bliss! Once it’s done, let the cake cool completely in the pan.
Prepare the Cream Cheese Layer
While your cake is cooling, it’s time to whip up that dreamy cream cheese layer! In a mixing bowl, beat 8 oz of softened cream cheese and 1 cup of powdered sugar until the mixture is super smooth and creamy. Then, in a separate bowl, whip up 1 cup of heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until everything’s combined. This layer is seriously irresistible!
Assemble the Cake
Now comes the fun part! Once your cake is completely cool, spread that luscious cream cheese mixture evenly over the top. And for the grand finale, top it off with 1 cup of fresh strawberries, sliced beautifully. Just look at those vibrant colors—they’ll have everyone racing to grab a slice!
Tips for Success
Okay, friends, if you want to take your *strawberry shortcake cheesecake cake* to the next level, I’ve got some golden tips just for you!
- Use Ripe Strawberries: Fresh and sweet strawberries make all the difference! Look for berries that are bright red and fragrant. They’re the stars of this cake, so don’t skimp!
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before you start. This helps everything mix together smoothly, creating that rich, creamy texture we all love.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Chill for Best Flavor: After you assemble the cake, give it a good chill in the fridge for at least an hour. This helps the flavors meld together beautifully, making every bite even more delicious!
- Make Ahead: This cake can be made a day in advance, which makes it perfect for gatherings! Just keep it covered in the fridge, and it’ll be ready to impress when you are.
- Experiment with Flavors: Don’t be afraid to play around! Add a splash of almond extract to the cream cheese layer or mix in some lemon zest for a refreshing twist.
With these tips, you’re all set to create a stunning and scrumptious *strawberry shortcake cheesecake cake* that’ll wow everyone around your table!
Storage & Reheating Instructions
So, you’ve made this fabulous *strawberry shortcake cheesecake cake*, and now you’ve got some leftovers (if you’re lucky!). Here’s how to store it properly to keep that deliciousness intact!
First, make sure your cake is completely cool before storing it. Once it’s cool, cover it tightly with plastic wrap or place it in an airtight container. This helps to prevent it from drying out and keeps the flavors fresh. You can store the cake in the refrigerator for up to 3-4 days.
If you want to enjoy it later on, you can also freeze the cake! Just slice it up first, then wrap each slice in plastic wrap and place them in a freezer-safe container. It’ll stay good for about 1-2 months in the freezer. When you’re ready to indulge, simply thaw it in the fridge overnight. No need to reheat—this cake is delightful served chilled!
Trust me, even after a few days, that strawberry shortcake cheesecake cake will still taste amazing. Just be prepared for everyone to ask for seconds (or thirds)! Enjoy every bite!
Nutritional Information Disclaimer
Just a quick note, friends! The nutritional information for this *strawberry shortcake cheesecake cake* can vary quite a bit based on the specific ingredients and brands you use, so it’s not provided with exact precision. However, here’s a general idea of what you can expect per slice:
- Calories: 320
- Fat: 18g
- Protein: 4g
- Carbohydrates: 36g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 65mg
Keep in mind that these values can change based on how you make the cake, so feel free to adjust according to your ingredients! Enjoy this delicious dessert without stressing too much about the numbers—it’s all about loving what you eat!
Why You’ll Love This Recipe
- Quick to Prepare: This delightful cake comes together in no time! With a prep and bake time of just about an hour, you can whip it up for last-minute gatherings or sweet cravings.
- Irresistible Flavor: The combination of fluffy cake, creamy cheesecake, and fresh strawberries makes every bite a taste explosion. It’s like summer on a plate!
- Visually Stunning: The vibrant red strawberries on top create an eye-catching presentation. It’s the kind of dessert that gets oohs and aahs before anyone even takes a bite!
- Perfect for Any Occasion: Whether it’s a birthday, picnic, or just a weekday treat, this cake fits right in. It’s festive enough for celebrations yet simple enough for casual dinners.
- Make-Ahead Friendly: You can prepare this cake a day in advance, making it a stress-free option for entertaining. Just chill it and serve when you’re ready!
- Customizable: Have fun with the flavors! You can add your favorite extracts or even mix in some other fruits for a unique twist. The possibilities are endless!
Honestly, once you try this *strawberry shortcake cheesecake cake*, you’ll find yourself coming back to it time and time again. It’s simply that good!
FAQ Section
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before using. Fresh strawberries are ideal for that vibrant look, but frozen ones can work in a pinch!
How can I make this cake gluten-free?
You can easily substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 ratio blend for best results. Your guests won’t even notice the difference!
Can I make this cake dairy-free?
Yes, you can! Use dairy-free butter, almond milk, and a dairy-free cream cheese alternative. It’ll still be delicious and everyone can enjoy it!
What can I do if my cake sinks in the middle?
Oh no! This can happen if the cake is underbaked or if it was mixed too much. Make sure to check your oven temperature and avoid overmixing the batter. Next time will be perfect!
How do I serve the cake?
I recommend slicing it and serving it chilled. You can add a dollop of whipped cream or a sprinkle of additional sliced strawberries on top for an extra touch. It’s so pretty!
Can I add a layer of jam or fruit puree?
Definitely! Adding a layer of strawberry jam or fruit puree between the cake and cream cheese layer would be a delicious twist. It adds another layer of flavor and sweetness!
How long does this cake last?
This cake can last in the fridge for about 3-4 days when stored properly. If you freeze it, it’ll maintain its quality for 1-2 months. Just make sure to wrap it well!
Can I use a different fruit on top?
Of course! While strawberries are classic, you could use blueberries, raspberries, or even a mix of all three. Get creative and have fun with it!
What’s the best way to store leftovers?
Make sure the cake is completely cool, then cover it tightly with plastic wrap or store it in an airtight container. This keeps it moist and tasty for days!
Strawberry Shortcake Cheesecake Cake: A Slice of Heaven
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious blend of strawberry shortcake and cheesecake in cake form.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a round cake pan.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, beat butter, eggs, milk, and vanilla.
- Combine wet and dry ingredients, then pour into prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Whip heavy cream and fold into cream cheese mixture.
- Spread cream cheese mixture over cooled cake.
- Top with fresh strawberries.
Notes
- Use ripe strawberries for best flavor.
- Chill the cake for 1 hour before serving.
- Can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry shortcake cheesecake cake
