Strawberry Shortcake Cheesecake Cake

Strawberry Shortcake Cheesecake Cake

Ingredients

Cake Layers

  • 1 cup chopped strawberries
  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter softened and cut into 1 Tbsp pieces
  • 1 cup sour cream
  • 3 large eggs
  • 1 cup strawberry puree cooled
  • Pink food coloring optional
  • 1 3 oz box strawberry gelatin mix

Cheesecake Filling

  • 16 oz 2 packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Frosting

  • 16 oz 2 sticks unsalted butter, softened
  • 8 oz 1 package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream
  • 3-4 cups powdered sugar

Strawberry Crumble Topping

  • 24 Golden Oreo cookies crushed
  • 1/4 cup thawed whipped topping
  • 3 tablespoons strawberry gelatin powder

Instructions

Cheesecake

  1. Preheat oven to 350°F degrees. Prepare an 8-inch springform pan with parchment paper and spray with non-stick spray.
  2. Set aside.
  3. In a stand mixer bowl, beat 16 oz softened cream cheese and 1⁄2 cup sugar on medium-high speed for 5-6 minutes until light and fluffy.
  4. On low speed, slowly mix in 2 Tbsp flour. Increase speed to medium and mix for 2-3 minutes.
  5. Scrape down sides of bowl.
  6. On low speed, add 2 eggs one at a time, fully incorporating between additions.
  7. Add 1 tsp vanilla extract. Mix 1-2 minutes.
  8. On low speed, add 1⁄4 cup whipping cream.
  9. Gradually increase speed to high and mix 3 minutes.
  10. Pour cheesecake batter into prepared pan.
  11. Tap gently to release any air bubbles.
  12. Bake 10 minutes at 350°F then reduce to 200°F and bake 55-60 minutes until center slightly jiggles and edges are set.
  13. Turn oven off and leave cheesecake to cool inside for 15 minutes.
  14. Remove and finish cooling to room temperature on a wire rack.
  15. Refrigerate 2 hours up to overnight, until chilled and firm.

Cake Layers

  1. Prepare strawberry puree by boiling 1 cup chopped strawberries, 2 Tbsp sugar, 1 box strawberry gelatin, and 1⁄4 cup water for 2-3 minutes.
  2. Puree mixture in a food processor.
  3. Allow to cool completely.
  4. Whisk together 2 1⁄2 cups flour, 1 cup sugar, 2 tsp baking powder, 1⁄2 tsp baking soda.
  5. On low speed, slowly mix 1 cup cubed butter into dry ingredients, until crumbly texture forms.
  6. In a separate bowl, whisk together 1 cup sour cream, 3 eggs, and cooled strawberry puree.
  7. With mixer on low, slowly pour egg mixture into dry ingredients, mixing just until combined.
  8. Add pink food coloring if using.
  9. Mix 3 minutes high speed.
  10. Divide evenly between 2 nine-inch cake pans.
  11. Bake at 350°F for 20-25 minutes until a toothpick comes out clean.
  12. Cool in pans 10 minutes then on a wire rack.
  13. Allow layers to completely come to room temperature.

Frosting

  1. With a mixer, beat 2 sticks softened butter and 8 oz softened cream cheese for 2-3 minutes until light and fluffy.
  2. On low speed, add 2 tsp vanilla extract.
  3. Mix until combined.
  4. With mixer still running, slowly add 3-4 cups powdered sugar 1 cup at a time, scraping between additions.
  5. Mix 2-3 minutes high speed, until frosting is creamy.
  6. Add 3 Tbsp heavy cream, mixing on medium speed until fully incorporated.

Crumble Topping

  1. Pulse 24 golden Oreo cookies in a food processor until coarsely crushed.
  2. Set aside 1⁄2 of the crumbs.
  3. To the remaining Oreo crumbs, add 1⁄4 cup thawed whipped topping and 3 Tbsp strawberry gelatin powder.
  4. Mix with a fork until well blended.
  5. Gently fold in reserved plain crumbs until just combined.

Assembly

  1. Place one cake layer face-down onto serving plate or cake stand.
  2. Evenly spread 3⁄4 cup frosting.
  3. Top with cheesecake layer, first removing springform pan sides, then parchment paper.
  4. Evenly cover cheesecake layer with more frosting then top with second cake round.
  5. Spread remaining frosting over top and sides of cake.
  6. Gently pat crumb topping onto frosting, coating the top and sides completely.
  7. Chill cake until 30 minutes before serving.
  8. Let sit at room temperature 30 minutes for best flavor.
  9. Enjoy!

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