Oh my goodness, let me just tell you about this *strawberry shortcake cheesecake cake*! It’s like a love letter to dessert, combining the classic flavors of strawberry shortcake with the creamy richness of cheesecake. I first made this beauty for a summer picnic, and let me tell you, it was an absolute showstopper! The juicy strawberries, light whipped cream, and that perfectly baked cheesecake all come together in a way that just screams “celebrate life!” Trust me, once you take a bite, you’ll be hooked. The layers are not just for show; they create a delightful texture and flavor that’ll have your taste buds dancing. And the best part? It’s surprisingly simple to whip up. So, grab your apron, and let’s dive into this delicious adventure together!
Ingredients List
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
How to Prepare Strawberry Shortcake Cheesecake Cake
Alright, let’s get our hands a little messy and dive into making this sensational strawberry shortcake cheesecake cake! It’s super fun, and I promise you’ll love every step of the way. First things first, preheat your oven to 325°F (160°C). This is crucial because we want the cheesecake to bake evenly!
Preparing the Crust
In a mixing bowl, combine 1 cup of graham cracker crumbs with 1/2 cup of melted butter. You want this mixture to resemble wet sand, so mix it well. Once it’s ready, grab your springform pan and press that buttery crumb mixture firmly into the bottom to form a solid crust. Make sure you pack it down nice and tight so it holds together when you slice into the cake. It’s like building a delicious foundation!
Making the Cheesecake Filling
Now, let’s whip up the filling! In a separate bowl, beat together 2 cups of softened cream cheese and 1 cup of granulated sugar until it’s smooth and creamy—this is where the magic starts! Add in 1 teaspoon of pure vanilla extract and 3 large eggs, mixing just until everything is well combined. You want to avoid overmixing since we’re aiming for a light texture. Once it’s smooth, pour this heavenly cheesecake mixture over your crust, spreading it evenly with a spatula.
Baking Instructions
Pop that beauty into your preheated oven and let it bake for about 50 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle—trust me, it’ll firm up as it cools! Keep an eye on it, and don’t open the oven door too early; we want to keep the heat in!
Cooling and Topping
Once baked, remove the cheesecake from the oven and let it cool completely in the pan. This is super important, as it helps avoid cracks. While it’s cooling, whip up 1 cup of heavy cream with 2 tablespoons of powdered sugar until you get those gorgeous stiff peaks! Once the cheesecake is cool, spread the whipped cream on top like you’re frosting a cake. Finish it off by layering on those beautiful, fresh strawberry slices. And voila, you’ve got yourself a stunning strawberry shortcake cheesecake cake ready to impress!
Why You’ll Love This Recipe
- It’s the perfect blend of two beloved desserts—strawberry shortcake and cheesecake!
- Quick and easy to make, with simple ingredients you probably already have at home.
- Rich and creamy texture that melts in your mouth, balanced perfectly with fresh strawberries.
- Impressive enough for gatherings, yet simple enough for a cozy night in.
- Can be made a day in advance, making it a stress-free dessert option.
- Customizable—feel free to add your favorite toppings or flavors!
- Each slice is a delightful treat that brings a smile to everyone’s face.
Tips for Success
Alright, let’s make sure your strawberry shortcake cheesecake cake turns out absolutely perfect! Here are some of my best tips that I’ve picked up along the way:
- Use Ripe Strawberries: This is key! Look for strawberries that are bright red, firm, and fragrant. The riper they are, the sweeter and juicier they’ll be, which makes all the difference in flavor!
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter and ensures your cheesecake bakes evenly. Trust me, it’s worth the extra planning!
- Chill Time is Crucial: After baking, let your cheesecake cool completely in the pan before chilling it in the fridge. Ideally, you should chill it for at least 4 hours, but overnight is even better. This allows the flavors to meld beautifully and the texture to set perfectly.
- Don’t Overmix: When you’re mixing the cheesecake filling, be gentle! Overmixing can introduce too much air, leading to cracks during baking. Just mix until everything is combined and smooth.
- Keep an Eye on Baking: Ovens can vary, so start checking your cheesecake a few minutes before the 50-minute mark. It should be set around the edges but still jiggly in the center. Remember, it’ll firm up as it cools!
- Invest in a Good Springform Pan: A quality springform pan will make your life so much easier! It helps to ensure a clean release and makes serving a breeze.
- Top Just Before Serving: If you’re making this for a gathering, I recommend topping the cheesecake with whipped cream and strawberries just before serving. This keeps everything fresh and visually stunning!
With these tips in your back pocket, you’ll be well on your way to creating a show-stopping dessert that everyone will love. Happy baking!
Storage & Reheating Instructions
Now that you’ve whipped up this delicious strawberry shortcake cheesecake cake, let’s talk about how to store those delightful leftovers! First things first, if you have any cake left (which is rare, but hey, it happens!), make sure to cover it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container. This will keep it fresh and prevent any pesky fridge odors from sneaking in.
Store your cheesecake in the refrigerator for up to 5 days. Trust me, it’s just as delicious the next day, if not better, as those flavors have more time to mingle!
If you find yourself with too much cake, you can freeze it! Slice the cheesecake first, then wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil. This double-wrapping keeps it protected from freezer burn. You can freeze it for up to 2 months. When you’re ready to indulge again, just let it thaw in the fridge overnight. No reheating is necessary—enjoy it chilled for the ultimate creamy experience!
Just a quick note: If you’ve already topped your cheesecake with whipped cream and strawberries, it’s best to eat that part fresh. For freezing, I recommend adding those toppings just before serving to keep everything looking and tasting its best. Happy storing!
Nutritional Information
Alright, let’s talk about the numbers! Here’s a rough estimate of the nutritional values for each slice of this delightful strawberry shortcake cheesecake cake. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good idea:
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 200mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g
Again, these are just estimates based on the ingredients we’re using. But hey, who’s counting when you’re indulging in something this delicious? Enjoy every creamy, fruity bite guilt-free, and remember, it’s all about balance and treating yourself! Happy baking!
FAQ Section
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work in a pinch. Just make sure to thaw and drain them well to avoid excess moisture, which could affect the cheesecake’s texture.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese, but keep in mind that the flavor and texture will differ slightly. I recommend sticking with cream cheese for that classic cheesecake taste!
Can I make this cake gluten-free?
Sure thing! Just swap the graham cracker crumbs with gluten-free crumbs or crushed nuts. It’ll still be delicious and everyone can enjoy it!
How do I know when the cheesecake is done baking?
You’ll want to look for the edges to be set while the center still has a slight jiggle. It will firm up as it cools, so don’t worry if it seems a bit soft right out of the oven!
Can I make this cheesecake ahead of time?
Totally! In fact, I recommend making it a day in advance for the best flavor. Just remember to let it chill in the fridge for several hours to allow the flavors to meld beautifully.
What’s the best way to slice the cheesecake?
To get those perfect slices, dip your knife in hot water, wipe it dry, and then slice. This helps to keep the edges clean and makes for a beautiful presentation!
Can I use a different crust?
Of course! While I love the classic graham cracker crust, you can try using Oreo cookies or even a nut-based crust for a different flavor twist. Be creative!
How should I store leftovers?
Store any leftover cheesecake in the fridge, covered tightly. It’s just as delicious the next day! If you want to save it for later, freeze individual slices wrapped well in plastic wrap.
Strawberry Shortcake Cheesecake Cake: 7 Reasons to Indulge
- Gesamtzeit: 4 hours
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A delightful combination of strawberry shortcake and cheesecake.
Zutaten
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 2 cups cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Anweisungen
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add vanilla and eggs, mixing well.
- Pour the cream cheese mixture over the crust.
- Bake for 50 minutes or until set.
- Cool the cheesecake completely.
- Whip heavy cream and powdered sugar together until stiff peaks form.
- Spread whipped cream over the cooled cheesecake.
- Top with fresh strawberries before serving.
Notes
- Use ripe strawberries for best flavor.
- Chill the cake for several hours before serving.
- This cake can be made a day in advance.
- Prep Time: 30 minutes
- Kochen Zeit: 50 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 20g
- Natrium: 200mg
- Fett: 25g
- Gesättigte Fettsäuren: 15g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 30g
- Faser: 1g
- Protein: 5g
- Cholesterin: 90mg
Keywords: strawberry shortcake cheesecake cake
