Oh my goodness, let me tell you about my absolute favorite dessert that combines two classics: cheesecake and strawberry shortcake! This *strawberry shortcake cheesecake cake* is a dreamy, creamy delight that layers rich cheesecake with fluffy cake and fresh strawberries. I remember the first time I made it for a summer picnic; the way everyone’s eyes lit up as they took that first bite was unforgettable! The creamy texture paired with the sweetness of ripe strawberries is simply divine. Trust me, you won’t be able to resist going back for seconds (or thirds!). It’s the perfect treat for any occasion, and I can’t wait for you to try it!
Ingredients List
Alright, let’s gather everything you need for this luscious *strawberry shortcake cheesecake cake*! Here’s what you’ll be working with:
- 1 cup graham cracker crumbs (for that buttery, crunchy crust)
- 1/4 cup granulated sugar (to sweeten the crust)
- 1/2 cup unsalted butter, melted (this binds the crumbs together)
- 16 oz cream cheese, softened (make sure it’s at room temperature for easy mixing)
- 1 cup granulated sugar (for the creamy cheesecake filling)
- 1 tsp vanilla extract (adds a lovely flavor)
- 3 large eggs (to give the cheesecake its structure)
- 1 cup whipped cream (for topping and extra creaminess)
- 2 cups fresh strawberries, sliced (the star of the show!)
- 1/4 cup strawberry jam (to drizzle on top for that extra sweetness)
Gather these goodies, and you’re all set to create something magical!
How to Prepare the Strawberry Shortcake Cheesecake Cake
Let’s dive into the deliciousness of making this *strawberry shortcake cheesecake cake*! Follow these steps, and you’ll be on your way to dessert heaven.
- First, preheat your oven to 325°F (160°C). This is crucial for getting that perfect bake!
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until it resembles wet sand.
- Press this mixture firmly into the bottom of a springform pan. Make sure it’s evenly spread for a beautiful crust.
- In another bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract until it’s smooth and creamy. You want it to be fluffy, so don’t rush!
- Next, add the eggs one at a time, mixing well after each addition. This will help incorporate air and give the cheesecake its lovely texture.
- Pour the cream cheese mixture over your prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set but still has a slight jiggle.
- Once done, let it cool at room temperature, then chill in the fridge for at least 4 hours (or overnight if you can wait!).
- Finally, top with whipped cream, sliced strawberries, and a drizzle of strawberry jam right before serving. Enjoy every bite!
Why You’ll Love This Recipe
- Combines the best of both worlds: rich cheesecake and light strawberry shortcake.
- Layers of creamy, dreamy textures that melt in your mouth.
- Fresh strawberries add a burst of sweet flavor that’s simply irresistible.
- Easy to prepare, making it perfect for bakers of all levels.
- Impressive enough for gatherings but also great for a cozy night in.
Tips for Success
To ensure your *strawberry shortcake cheesecake cake* turns out perfectly, here are a few expert tips! First, always use room temperature cream cheese; it blends smoothly without lumps. When mixing, beat the cream cheese and sugar until it’s fluffy—this adds air for a light texture. Don’t rush adding the eggs; mix well after each one to incorporate air. After baking, let the cake cool completely at room temperature before chilling it in the fridge; this helps it set properly. And trust me, chilling overnight enhances the flavors and texture, making every slice even more delicious!
Variations
If you want to mix things up with your *strawberry shortcake cheesecake cake*, here are some fun ideas! Try swapping the fresh strawberries for raspberries or blueberries for a berry medley that’s equally delicious. You could also add a layer of lemon curd for a zesty twist. If you’re looking for a gluten-free option, use almond flour instead of graham cracker crumbs for the crust. And for those who love chocolate, a drizzle of chocolate ganache on top will take this cake to another level of indulgence!
Serving Suggestions
When it comes to enjoying your *strawberry shortcake cheesecake cake*, think about pairing it with some delightful accompaniments! A nice cup of freshly brewed coffee or a chilled glass of sweet iced tea complements the creamy sweetness perfectly. If you’re feeling extra indulgent, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for that ultra-decadent touch. Fresh mint leaves as a garnish add a pop of color and freshness, making your dessert table look even more inviting!
Storage & Reheating Instructions
After you’ve enjoyed some slices of your *strawberry shortcake cheesecake cake*, you might find yourself with some leftovers. No worries! To store, simply cover the cake with plastic wrap or aluminum foil, or place it in an airtight container to keep it fresh in the fridge for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 2 months. When you’re ready to enjoy again, just thaw in the fridge overnight. There’s no need to reheat; serve it chilled for that perfect refreshing bite!
Nutritional Information
Now, let’s talk numbers! Keep in mind that the nutritional values can vary based on the specific ingredients and brands you use, so always check your labels for accuracy. On average, each slice of this *strawberry shortcake cheesecake cake* contains about 350 calories, 20g of fat, 5g of protein, and 35g of carbohydrates. Plus, you’ll find 25g of sugar in there, making it a sweet treat. Enjoy it in moderation and savor every delicious bite!
FAQ Section
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them well before adding to the cake, as excess moisture can affect the texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center still has a slight jiggle. It will firm up as it cools!
Can I make this cake ahead of time?
Absolutely! This *strawberry shortcake cheesecake cake* tastes even better after chilling overnight, so feel free to prepare it a day in advance.
What if I don’t have a springform pan?
No worries! You can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
Can I substitute low-fat cream cheese?
While you can, the texture may be a bit different. Full-fat cream cheese gives the creamiest results, but low-fat will still work!
Strawberry Shortcake Cheesecake Cake: 5 Layered Delights
- Temps Total: 4 hours 30 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious strawberry shortcake cheesecake cake that combines layers of cheesecake and fluffy cake with fresh strawberries.
Ingrédients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup whipped cream
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press mixture into the bottom of a springform pan.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Pour cream cheese mixture over crust.
- Bake for 50-60 minutes until set.
- Let cool, then chill in the fridge for 4 hours.
- Top with whipped cream and sliced strawberries.
- Drizzle with strawberry jam before serving.
Notes
- Use fresh strawberries for best flavor.
- Make sure cream cheese is at room temperature.
- Chill the cake overnight for better texture.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 150mg
- La graisse: 20g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 1g
- La protéine: 5g
- Le taux de cholestérol: 80mg
Mots-clés: strawberry shortcake cheesecake cake
