Why do I use room temperature ingredients for the cake and frosting but cold cream cheese for the cheesecake?

A: It's all about consistency and mixing! Room temperature butter, eggs, sour cream (for cake/frosting): These emulsify (combine smoothly) much better with other ingredients, creating a more uniform, lump-free batter/frosting and a better texture. Softened cream cheese (for cheesecake): While softened for easy creaming, the cheesecake often benefits from a slightly cooler cream cheese to prevent overmixing and cracking. However, for this recipe, the instruction is softened , which implies room temperature. Cold heavy cream (for cheesecake frosting): Heavy cream whips up best when very cold.

Can I use store-bought strawberry puree?

A: Yes, you can use store-bought strawberry puree for your Strawberry Shortcake Cheesecake Cake to save time. Just ensure it's 100% strawberry puree with no added sugars if possible, so you can control the sweetness. You'll still want to warm it slightly with the sugar and jello powder (as in Step 1 of the cake instructions) to dissolve the jello, then cool it completely before adding to the cake batter.

My cheesecake cracked. What happened?

A: Cracks in cheesecake can be caused by several factors, even in a Strawberry Shortcake Cheesecake Cake : Overmixing the batter: Especially after adding the eggs. Overmixing incorporates too much air, which expands during baking and then collapses, causing cracks. Overbaking: Baking too long dries out the cheesecake, leading to cracks. The center should still have a slight jiggle. Sudden temperature changes: Rapid cooling can cause cracking. Allowing it to cool gradually in the oven after turning it off, then on a wire rack, helps prevent this.

Can I make this cake gluten-free?

A: It's possible to make a gluten-free Strawberry Shortcake Cheesecake Cake , but you'll need to make some specific substitutions: Cake: Use a 1:1 gluten-free all-purpose flour blend (that contains xanthan gum) instead of regular all-purpose flour for the cake layers. Crunch Topping: Use gluten-free golden Oreos or crush gluten-free vanilla wafers/shortbread cookies for the crumble. Always check all packaged ingredients (like baking powder, jello, whipped topping) to ensure they are certified gluten-free.

How do I store leftover slices of the cake?

A: Leftover slices of Strawberry Shortcake Cheesecake Cake should be stored in an airtight container in the refrigerator . Place parchment paper or wax paper between slices if stacking to prevent them from sticking. It will stay fresh for up to 3-4 days. For best flavor and texture, let slices sit at room temperature for about 15-20 minutes before serving.

Strawberry Shortcake Cheesecake Cake: Easy Dreamy Dessert!

Strawberry Shortcake Cheesecake Cake: Your Dream Dessert Come True!

Author: Alyssa
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 2 hours 10 minutes
Yield: 8–10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Description

This Strawberry Shortcake Cheesecake is the perfect blend of creamy cheesecake and soft strawberry shortcake. With layers of strawberry cake, rich cheesecake, and a crunchy golden Oreo topping, it’s a show-stopping dessert for any occasion.

Ingredients

Scale

1 cup strawberries, chopped
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 butter, softened and cut into 1 tablespoon pieces
1 cup sour cream
3 eggs
1 cup strawberry puree, cooled
Pink food coloring (optional)
1 (3 oz) box strawberry jello
2 packages cream cheese, softened
1/2 cup granulated sugar (for cheesecake)
2 tablespoons flour
2 eggs (for cheesecake)
1 teaspoon vanilla extract (for cheesecake)
1/4 cup heavy cream
2 sticks butter, softened (for frosting)
1 package cream cheese, softened (for frosting)
2 teaspoons vanilla extract (for frosting)
3 tablespoons heavy whipping cream (for frosting)
3–4 cups powdered sugar
24 golden Oreos, coarsely crushed
1/4 cup whipped topping, thawed
3 tablespoons strawberry gelatin powder

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Instructions

Preheat oven to 350°F. Line an 8” springform pan with parchment paper and spray the sides with non-stick spray.
Prepare the cheesecake layer: In a mixer, cream softened cream cheese for 5–6 minutes. Add sugar and flour, then eggs one at a time. Mix in vanilla extract and heavy cream, then mix on high for 2–3 minutes.
Pour cheesecake batter into the pan, tap to remove air bubbles, and bake at 350°F for 10 minutes. Without opening the door, reduce temperature to 200°F and bake for 55–60 minutes. Let cool for 15 minutes in the oven, then cool completely on a rack. Refrigerate for at least 2 hours or overnight.
Prepare strawberry puree: Boil strawberries, sugar, water, and jello until strawberries are soft. Puree in a food processor and let cool.
Make the cake: In a mixer, combine flour, sugar, baking soda, and baking powder. Slowly add butter. In another bowl, whisk sour cream, eggs, and strawberry puree. Add wet ingredients to the dry and mix well. Add pink food coloring and mix on high for 2–3 minutes.
Pour batter into two cake pans and bake at 350°F for 20–25 minutes. Let cool 10 minutes in pans, then completely on a wire rack.
Make frosting: Cream butter and cream cheese. Add vanilla extract. Gradually add powdered sugar. Add whipping cream and beat on high for 2–3 minutes.
Make crumble: Crush Oreos. Mix half with whipped topping and gelatin powder. Combine with plain crumbs and mix.
Assemble: Place one cake layer face-down. Add 3/4 cup frosting. Add cheesecake layer face-down. Top with more frosting. Add second cake layer and cover entire cake with remaining frosting. Press crumble onto sides and top.
Store in refrigerator in an airtight container or covered with plastic wrap.

Notes

You can use a baking sheet underneath while decorating to catch excess crumble.
The pink food coloring is optional and can be adjusted to your liking.
Let the cake chill well before serving for best texture and presentation.
This cake is perfect for birthdays or celebrations.
Use room temperature ingredients for smooth blending and even baking.

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 45 g
Sodium: 310 mg
Fat: 38 g
Saturated Fat: 22 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 135 mg