Strawberry Shortcake Cheesecake Cake: 7 Layers of Bliss

Name: Strawberry Shortcake Cheesecake Cake: 7 Layers of Bliss
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup cream cheese, softened; 1 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 cups fresh strawberries, sliced; 1 cup whipped cream

oktober 15, 2025

By:

Julia marin

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Oh my goodness, let me tell you about the magic that happens when you combine strawberry shortcake and cheesecake! This *strawberry shortcake cheesecake cake* is like a dreamy dessert hug that brings together the best of both worlds. Imagine fluffy layers of cake, rich creaminess, and fresh strawberries all wrapped up in one delightful slice. It’s a sweet celebration that’s perfect for any occasion, whether it’s a sunny picnic or a cozy family dinner.

This recipe is super special to me because it reminds me of summer days spent picking strawberries with my family. We’d come home with baskets full of juicy berries, and my mom would whip up a dessert that made the whole house smell heavenly. Now, I get to share that joy with you! Trust me, once you take a bite, you’ll be hooked. The way the creamy cheesecake melds with the light, buttery cake and those luscious strawberries is simply irresistible. Are you ready to impress your friends and family with this delicious creation? Let’s dive in!

Ingredients for Strawberry Shortcake Cheesecake Cake

Here’s what you’ll need to whip up this fantastic dessert! Each ingredient plays a crucial role in making your *strawberry shortcake cheesecake cake* a showstopper. So, let’s gather these goodies:

2 cups all-purpose flour: This is the base of your cake, giving it that lovely structure. Make sure to spoon it into your measuring cup and level it off for accuracy.
1 1/2 cups sugar: Sweetness is key! This will not only sweeten the cake but also help it achieve that perfect moist texture.
1 cup unsalted butter, softened: Softened butter is essential for creaming with the sugar. It’ll give your cake that light, fluffy texture we all love!
4 large eggs: These are your binders and will add richness to the cake. Bring them to room temperature for the best results!
1 cup cream cheese, softened: This is what makes the cheesecake layer oh-so-creamy! Again, make sure it’s softened to blend smoothly.
1 cup milk: Whole milk works best for adding moisture and a rich flavor to the cake.
2 teaspoons baking powder: This is your leavening agent, helping the cake rise beautifully.
1 teaspoon vanilla extract: Adds a warm, sweet aroma that complements the strawberries perfectly.
1/2 teaspoon salt: Just a pinch to enhance all the flavors in the cake.
2 cups fresh strawberries, sliced: The star of the show! Use the ripest, juiciest strawberries for that burst of flavor.
1 cup whipped cream: For topping! Fluffy and light, it’ll bring everything together beautifully.

Got everything? Great! Let’s get ready to bake this beauty! You won’t regret it, I promise!

How to Prepare Strawberry Shortcake Cheesecake Cake

Now that we’ve got our ingredients ready, let’s jump into the fun part—making our *strawberry shortcake cheesecake cake*! I promise this will be an enjoyable experience, and the smell of baking cake will make your kitchen feel like a cozy bakery. Follow these steps, and you’ll have a stunning dessert in no time!

Step 1: Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). Why is preheating so important? Well, starting with a hot oven ensures that your cake rises perfectly and bakes evenly. It’s like giving your cake a warm, welcoming hug as it begins to bake. So, don’t skip this step!

Step 2: Creaming Butter and Sugar

Once your oven is warming up, grab a large mixing bowl and let’s cream together that softened butter and sugar. Use a hand mixer or stand mixer on medium speed, and beat until it’s light and fluffy—think clouds! This process incorporates air into the butter, which is crucial for a tender cake. You’ll know it’s ready when it looks pale and fluffy, almost like whipped cream!

Step 3: Incorporate Eggs

Next, it’s time to add the eggs. Crack them in one at a time, mixing well after each addition. This helps to create a smooth, cohesive batter. Take your time here! You want to ensure that each egg is fully incorporated before adding the next. This step is vital because it helps bind everything together, making your cake rich and delicious!

Step 4: Blend in Cream Cheese and Vanilla

Now, let’s add that softened cream cheese and vanilla extract. The cream cheese will give your cake that wonderful cheesecake flavor, so make sure it’s nice and soft to blend in smoothly. Mix on low speed until everything is well combined and creamy. You’ll love how rich and luscious the batter looks at this point!

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step is super important because it ensures that the baking powder is evenly distributed throughout the flour, which helps your cake rise properly. Plus, it saves you from any pesky lumps later on!

Step 6: Combine Wet and Dry Ingredients

Now, we’re going to gradually add the dry ingredients to the wet mixture. Start by adding about a third of the flour mixture, then pour in half of the milk, mixing gently after each addition. Alternate between the dry and wet ingredients until everything is combined. Be careful not to overmix—just stir until you see no more flour. This will keep your cake light and fluffy!

Step 7: Baking the Cake

Pour that gorgeous batter into a greased cake pan, and pop it in the oven! Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes, as ovens can vary. You want a golden top and a firm, but springy, texture when you gently press the surface.

Step 8: Cooling and Decorating

Once your cake is out of the oven, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This step is vital because if you frost it while it’s still warm, the whipped cream will melt away. Once it’s cooled, top it generously with whipped cream and fresh strawberries. Trust me, this is where the magic happens, and your cake will look absolutely stunning!

Tips for Success

To make sure your *strawberry shortcake cheesecake cake* turns out absolutely perfect, I’ve got some tried-and-true tips that I swear by! These little nuggets of wisdom will help you nail every step and impress everyone who gets a slice.

Use Fresh Strawberries: This is the star ingredient! Make sure to choose ripe, juicy strawberries for the best flavor. If you can, go for local strawberries—they’re usually sweeter and more flavorful.
Don’t Rush the Creaming: When creaming the butter and sugar, really take your time. This step is crucial for a light and fluffy cake, so let the mixer do its magic until it’s pale and fluffy!
Room Temperature Ingredients: For the best results, make sure your eggs and cream cheese are at room temperature before mixing. This helps them blend more smoothly and evenly into the batter.
Chill the Cake: After baking, let your cake cool completely before adding the whipped cream and strawberries. If you have time, chill the cake in the fridge for a bit—it makes each bite even more refreshing!
Go Generous with Whipped Cream: Don’t be shy! A thick layer of whipped cream on top makes everything better. Plus, it adds that delightful lightness that pairs perfectly with the rich cheesecake flavor.

Follow these tips, and I promise you’ll create a masterpiece that’ll have everyone coming back for seconds! Happy baking!

Nutritional Information

Before we dive into the delicious details, let’s talk about the nutritional side of things! Keep in mind that these values can vary based on the specific ingredients and brands you use, so consider this as a general guideline. Each slice of this *strawberry shortcake cheesecake cake* packs a delightful punch of flavor along with some nutritional content:

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

So, there you have it! This cake is a lovely treat that balances indulgence with a bit of nutrition. Enjoy it as a special dessert, and remember, life is all about balance! Happy baking and savoring every bite!

FAQ About Strawberry Shortcake Cheesecake Cake

Got questions about this *strawberry shortcake cheesecake cake*? Don’t worry, I’ve got you covered! Here are some common queries that might pop up while making this delightful dessert, along with my answers to keep you on the right track.

Can I use frozen strawberries instead of fresh?
Absolutely! While fresh strawberries are my favorite for their sweetness and texture, you can use frozen strawberries in a pinch. Just make sure to thaw them first and drain any excess liquid to avoid making the cake too soggy.

How can I make this cake gluten-free?
Great question! To make your *strawberry shortcake cheesecake cake* gluten-free, simply swap out the all-purpose flour for a 1:1 gluten-free baking blend. This will give you the same fluffy texture without the gluten!

Can I make the cake ahead of time?
Yes, you can! I like to bake the cake a day in advance. Just let it cool completely, wrap it well, and store it in the fridge. When you’re ready to serve, add the whipped cream and strawberries for a fresh look!

What if I don’t have cream cheese?
If you don’t have cream cheese, you can substitute it with mascarpone cheese for a similar creamy texture and flavor. Just keep in mind it might be a bit sweeter, so you might want to adjust the sugar slightly.

Can I add other fruits to this cake?
Definitely! While strawberries are the star here, you can mix in or top the cake with other fruits like blueberries, raspberries, or even peaches. Just make sure to adjust the sweetness if the fruits are tart. Get creative!

Why You’ll Love This Recipe

Perfect Blend of Flavors: The combination of creamy cheesecake and light, fluffy cake with fresh strawberries creates a taste sensation that’s simply unforgettable.
Easy to Make: With straightforward steps and common ingredients, this cake is approachable for bakers of all skill levels. You’ll feel like a pro in the kitchen!
Impressive Presentation: The beautiful layers of whipped cream and strawberries make for a stunning dessert that’s sure to wow your guests at any gathering.
Versatile and Adaptable: You can easily tweak this recipe by adding different fruits or flavors, making it a go-to dessert for any season or occasion.
Make-Ahead Friendly: This cake can be made in advance, allowing you to enjoy your time with friends and family without last-minute stress.
Great for Celebrations: Whether it’s a birthday party, holiday gathering, or just a sweet treat for yourself, this cake is sure to bring joy to every celebration!
Leftovers (if there are any!) are Delicious: This cake stays moist and flavorful for days, so you can savor every last bite long after the first slice.

Storage & Reheating Instructions

Okay, so you’ve made this gorgeous *strawberry shortcake cheesecake cake*, and now you’ve got some leftovers (if that’s even a thing!). Here’s how to store it properly so you can enjoy every delicious slice later on without losing any of that heavenly flavor and texture.

First, let the cake cool completely if you haven’t already. This is super important because if you store it while it’s still warm, you’ll end up with a soggy mess, and nobody wants that! Once it’s cooled, cover the cake with plastic wrap or aluminum foil. If you’ve already added the whipped cream and strawberries on top, I recommend storing any extra whipped cream separately to keep it fresh.

For short-term storage, simply keep the cake in the refrigerator. It should last for about 3-4 days. Just make sure it’s covered well to prevent it from drying out or absorbing any odors from the fridge. If you notice any strawberries starting to wilt, just pick them off to keep everything looking nice!

If you want to save it for a longer period, you can freeze the cake. To do this, slice the cake into individual portions (this makes it easier to thaw just what you need) and wrap each slice tightly in plastic wrap, then place them in an airtight container or a freezer bag. This will keep your *strawberry shortcake cheesecake cake* delicious for about 2-3 months in the freezer.

When you’re ready to enjoy a slice, simply take it out of the freezer and let it thaw in the refrigerator for a few hours or overnight. If you want to eat it right away, you can leave it at room temperature for about 30 minutes. Just remember, if you’ve topped it with whipped cream, add that fresh right before serving to keep it fluffy and perfect!

So, whether you’re savoring it right away or saving it for later, you can enjoy this delightful cake without any worries. Happy indulging!

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Over mij

Hoi, mijn naam is Julia. Ik ben het hart van Vihaad Recipes en een gepassioneerde liefhebber van lekker eten. Mijn liefde voor koken begon al in mijn kindertijd, geïnspireerd door de heerlijke maaltijden van mijn grootmoeder. Vandaag de dag deel ik smakelijke recepten die mensen samenbrengen door het gedeelde plezier van eten.