Strawberry Shortcake Cheesecake: A Dreamy Layered Dessert

Nostalgic Appeal

This cake reminds me of those classic layered desserts that were a staple at birthday parties and potlucks when I was younger. The combination of strawberry shortcake and cheesecake is a match made in heaven, bringing together two beloved desserts in one. It’s a treat that evokes feelings of joy, nostalgia, and those happy memories of celebrating with loved ones.

Homemade Focus

While you could certainly buy pre-made cakes and cheesecakes, there’s something truly special about making this Strawberry Shortcake Cheesecake from scratch. You control the quality of the ingredients, and the process of creating each layer and assembling the cake is a fun and rewarding experience.

Flavor Goal

The flavor profile I’m aiming for is a delightful harmony of sweet, tangy, and fruity flavors with a satisfying crunch. The strawberry cake layers are moist and flavorful, the cheesecake filling is rich and creamy, and the cookie crumb base adds a buttery and crunchy texture. The frosting adds a final touch of sweetness and completes the perfect bite.

Ingredient Insights

Let’s explore the key ingredients that make this cheesecake so special! For the cookie crumb layer, we use [vanilla sandwich cookies, crushed and mixed with melted butter and strawberry gelatin for a colorful and flavorful base]. For the strawberry cake layers, we combine [strawberry cake mix, eggs, melted butter, milk, and strawberry gelatin, creating a moist and flavorful cake with a vibrant pink color]. For the cheesecake layer, we use [cream cheese, sugar, cornstarch, heavy cream, vanilla extract, and eggs, resulting in a rich and creamy cheesecake filling]. And finally, for the frosting, we combine [cream cheese, heavy cream, butter, vanilla extract, and powdered sugar, creating a luscious and fluffy frosting].

Essential Equipment

For this recipe, you’ll need a few key pieces of equipment: a baking sheet lined with parchment paper, two small mixing bowls, a large mixing bowl, a hand mixer or stand mixer, and a piping bag or spatula for frosting the cake.

Ingredients

Cookie Crumb Layer:

• 36 vanilla sandwich cookies, coarsely crushed
• 3 ounces strawberry gelatin mix
• 4 tablespoons unsalted butter, melted
• 5 to 6 drops red food color gel

Strawberry Cake Layers:

• 16.5 ounces Strawberry Supreme cake mix
• 3 large eggs, room temperature
• ½ cup unsalted butter, melted
• 1 cup whole milk
• 3 ounces strawberry gelatin mix

Cheesecake Layer:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• 16 ounces cream cheese, softened (two 8-ounce packages)
• ¼ cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature

Frosting:

• 8 ounces cream cheese, softened
• ½ cup heavy cream
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Step-by-Step Instructions

1. Make the Cookie Crumb Layer: Preheat the oven to 350°F (177°C). Line a standard baking sheet with parchment paper. Divide the crushed cookies into two bowls. In one bowl, combine the crumbs with strawberry gelatin and melted butter. In the other bowl, combine the crumbs with melted butter and red food coloring. Sprinkle both mixtures onto the prepared baking sheet and bake for 10 minutes. Allow the crumbs to cool completely.
2. Make the Strawberry Cake Layers: In a large bowl, combine the cake mix, eggs, melted butter, milk, and strawberry gelatin mix. Beat until smooth. Pour into two greased and floured 9-inch round cake pans. Bake according to the cake mix instructions. Let the cakes cool completely.
3. Make the Cheesecake Layer: In a large bowl, beat together the cream cheese, sugar, and cornstarch until smooth. Add the heavy cream and vanilla extract, mixing until combined. Beat in the eggs one at a time. Pour the cheesecake batter into a greased and floured 9-inch springform pan. Bake at 325°F (163°C) for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let the cheesecake cool completely.
4. Make the Frosting: In a large bowl, beat together the cream cheese, heavy cream, and butter until smooth. Add the vanilla extract and powdered sugar, beating until light and fluffy.
5. Assemble the Cake: Place one strawberry cake layer on a serving plate. Top with the cheesecake layer, then the second strawberry cake layer. Frost the entire cake with the cream cheese frosting. Sprinkle the cooled cookie crumbs around the bottom edge of the cake, creating a decorative border.

Troubleshooting

• Cake layers are dry: Make sure you don’t overbake the cake layers. Check for doneness by inserting a toothpick into the center; it should come out clean.
• Cheesecake layer is cracked: Avoid overbaking the cheesecake. The center should be set but still slightly jiggly when you take it out of the oven.
• Frosting is too runny: Make sure the cream cheese and butter are at room temperature and beat them until completely smooth before adding other ingredients. You can also try chilling the frosting for a bit before spreading it on the cake.

Tips and Variations

• Use different flavors of cake mix, such as chocolate or vanilla.
• Add different mix-ins to the cookie crumb layer, such as chopped nuts or chocolate chips.
• Use different flavors of gelatin for the cake layers and cookie crumbs, such as raspberry or blueberry.
• Garnish with fresh berries or a drizzle of chocolate sauce for an extra touch of indulgence.

Serving and Pairing Suggestions

This Strawberry Shortcake Cheesecake is delicious on its own, but it also pairs well with a cup of coffee or tea. It’s perfect for a special occasion, a birthday party, or any time you want a stunning and satisfying dessert.

Nutritional Information (Estimated, per serving)

(This information is an estimate based on average values for the ingredients used and a serving size of 1/12th of the cake. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)

• Calories: Approximately 500-550
• Fat: Approximately 30-35g
• Saturated Fat: Approximately 15-18g
• Cholesterol: Approximately 100-120mg
• Protein: Approximately 5-7g
• Carbohydrates: Approximately 60-65g
• Fiber: Approximately 2-3g
• Sugar: Approximately 40-45g
• Sodium: Approximately 300-400mg

To get more precise nutritional information:

1. Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
2. Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
3. Adjust for variations: If you make substitutions (e.g., different type of cake mix), adjust the calculations accordingly.

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Recipe Summary and Q&A

Q: Can I make this cheesecake ahead of time?

A: Yes! This cheesecake is best made ahead of time to allow it to chill and set properly. It can be stored in the refrigerator for up to 3 days.

Q: Can I freeze this cheesecake?

A: It’s not recommended to freeze this cheesecake, as the texture of the cake layers and cheesecake filling may be affected.

Q: Can I use a different type of cookie for the crumb layer?

A: While vanilla sandwich cookies are recommended for this recipe, you can experiment with other types of cookies, such as chocolate sandwich cookies or graham crackers.