This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.
I’ve had strawberries on my mind lately. This time of the year the local farms open their gates for everyone to pick their own berries, the stores have the strawberries on sale and you can sniff the sweet smell of ripe berries at almost every corner. Although we buy strawberries year round, in summer I find myself using them more often in my desserts rather than just eating them straight from the container while watching TV on the sofa (don’t tell me I’m the only one!)
So far this year I’ve made classic strawberry shortcakes, strawberry ice-cream, lots of strawberry smoothies and made a few times these chocolate strawberry cookie bars.
The idea of combining a buttery cake with a strawberry cheesecake filling came to me recently. Now this cake may look a little intimidating, but trust me, it’s not. If you think it’s too much work to do the three layers, just go with two. Either way, if you love strawberry shortcake, you’ll love this cake!
To make this cake I started with my favorite pound cake recipe. This pound cake saved me so many times and used it countless time for various occasions.
I’ve baked the cake in two round 8 inch pans, in a 13X9 inch pan and this time in an 17X11 inch sheet pan.
Like other pound cake recipes, you start creaming the butter with the sugar. Lots of butter. 3 sticks to be exact. Yes, this cake is buttery and oh so good!! Half dozen of eggs are gently beat in before the flour is added.
The batter is quite thick, you’ll need a spatula to spread it in the prepared baking pan.
While the cake is baking, it’s time to do the best no-bake strawberry cheesecake! Of course you can use whatever filling you like. Chocolate, mint, caramel, vanilla – go crazy!
To make the strawberry cheesecake filling you must start with bright red, plump, and firm, with little or no white “flesh”. I usually check the underside of the container to make sure there are no squashed berries. I get so frustrated when I get home and find a soft, squashed berry in the center of the container <- one of the reason I almost never buy berries in a 2 pound container. I can’t see all the berries inside.
You’ll also need cream cheese, sugar, strawberry preserve and cool whip. No baking required, just mix, chill and fill the cake.
Told you it was easy!
Ingredients:
Happy baking,,, ^_^
I’ve had strawberries on my mind lately. This time of the year the local farms open their gates for everyone to pick their own berries, the stores have the strawberries on sale and you can sniff the sweet smell of ripe berries at almost every corner. Although we buy strawberries year round, in summer I find myself using them more often in my desserts rather than just eating them straight from the container while watching TV on the sofa (don’t tell me I’m the only one!)
So far this year I’ve made classic strawberry shortcakes, strawberry ice-cream, lots of strawberry smoothies and made a few times these chocolate strawberry cookie bars.
The idea of combining a buttery cake with a strawberry cheesecake filling came to me recently. Now this cake may look a little intimidating, but trust me, it’s not. If you think it’s too much work to do the three layers, just go with two. Either way, if you love strawberry shortcake, you’ll love this cake!
To make this cake I started with my favorite pound cake recipe. This pound cake saved me so many times and used it countless time for various occasions.
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I’ve baked the cake in two round 8 inch pans, in a 13X9 inch pan and this time in an 17X11 inch sheet pan.
Like other pound cake recipes, you start creaming the butter with the sugar. Lots of butter. 3 sticks to be exact. Yes, this cake is buttery and oh so good!! Half dozen of eggs are gently beat in before the flour is added.
The batter is quite thick, you’ll need a spatula to spread it in the prepared baking pan.
While the cake is baking, it’s time to do the best no-bake strawberry cheesecake! Of course you can use whatever filling you like. Chocolate, mint, caramel, vanilla – go crazy!
To make the strawberry cheesecake filling you must start with bright red, plump, and firm, with little or no white “flesh”. I usually check the underside of the container to make sure there are no squashed berries. I get so frustrated when I get home and find a soft, squashed berry in the center of the container <- one of the reason I almost never buy berries in a 2 pound container. I can’t see all the berries inside.
You’ll also need cream cheese, sugar, strawberry preserve and cool whip. No baking required, just mix, chill and fill the cake.
Told you it was easy!
Strawberry shortcake cake recipe
Yields 10-12 slices
This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.
15 minPrep Time
25 minCook Time
2 hrTotal Time
Ingredients:
- 1 1/2 cups (3 sticks) butter, room temperature
- 1 1/2 cups (300 grams) sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup (60 ml) milk
- 3/4 cup sugar
- 3 X 8 oz (670 grams) packages cream cheese, room temperature
- 1/2 cup strawberry preserve
- 4 oz cool whip, thawed
- 2 cups small diced fresh strawberries
- 2 cups powder sugar
- few drops of water
Pound cake
Strawberry cheesecake
icing
Instructions
- Preheat the oven to 350F. Line a 17X11" baking pan with parchment paper. Set aside.
- In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately, add the flour, baking powder and milk, stirring until just combined.
- With a spatula, spread the cake batter evenly in the prepared pan and bake in preheated oven for 23 to 25 minutes.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting on a wire rack and cool completely.
- While the cake is baking, make the cheesecake filling.
- In a mixing bowl add the cream cheese, sugar and strawberry preserve. Beat on low speed until well blended. With a spatula, fold in the cool whip and diced strawberries.
- Place the cheesecake in the fridge and cool for about 1 hour.
- To assemble the cake, cut the cake on the short side in 3 equal slices.
- Place half of the strawberry cheesecake over the first layer and spread it evenly.
- Arrange the second cake layer over the cheesecake filling and top with the remaining filling.
- Top the cake with the third cake layer and press gently to level it.
- Refrigerate for about 1 hour before cutting into slices.
- Optional, decorate the cake with icing (powder sugar mixed with few drops of water) and fresh strawberries.
Pound cake
Happy baking,,, ^_^
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