Strawberry Shortcake Cheesecake Cake


Cheesecake Layer:

  • 2 8 oz packages cream cheese room temp
  • 2/3 Cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/3 Cup milk
  • 1/3 Cup sour cream
  • 1 tsp vanilla paste or extract
  • 1 Tbls all purpose flour

Vanilla Cake:

  • 1 Cup milk
  • 6 large egg whites
  • 2 1/4 Cup cake flour
  • 1 3/4 Cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 Cup 1 1/2 sticks unsalted butter, room temp

Whipped Frosting:

  • 1/2 Cup 1 stick unsalted butter, room temp
  • 4 Cups powdered sugar
  • 2 tsp milk
  • 1 tsp vanilla paste or extract
  • 16 oz tub whipped topping

Cake Assembly:

  • 1 pound strawberries


Cheesecake layer:

  • Preheat oven to 325 degrees. Spray a 9 inch spring form pan with baking spray.
  • In a large bowl, cream the cream cheese until smooth with a hand mixer. Add in the sugar and salt and mix for 2 minutes on medium speed. Add in the eggs and mix. Add in the milk, sour cream and vanilla. Mix on medium speed until combined. Add and mix in the flour. Scraping the sides of bowl before each additional ingredient. Pour batter into pan and bake for 50-60 minutes, until cheesecake is just slightly jiggly in the center.
  • Remove from oven and place on a wired rack to cool for an hour. Wrap in plastic wrap and place in fridge for at least 2 hours or up to overnight.

Vanilla Cake:

  • Preheat oven to 350 degrees. Spray two 9 inch pans with baking spray.
  • In a large bowl, add in the cake flour, sugar, baking powder and salt, whisk to combine. In a medium sized bowl, add the egg whites, milk and vanilla and whisk to combine. Add the butter to the dry mixture and using a hand mixer, mix together on medium speed, this will form a crumbly texture. Add in the wet ingredients and beat on medium speed for 1.5 minutes until everything is combined and smooth, scraping down the sides of the bowl as needed.
  • Evenly divide the cake batter between the two pans and bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool in the pan for 20 minutes, then take them out and let cool completely on wired rack. Wrap cakes in plastic wrap until ready to assemble entire cake.

Whipped Frosting:

  • Using a hand mixer, cream butter in a large bowl. Add in the powdered sugar a little at a time, this will form a thick paste. Add in the vanilla and milk, mix to combine. Add in half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold in with a spoon or spatula. Place in fridge for 15 minutes to set up, until ready to frost the cake.

Cake assembly:

  • Wash and pat dry strawberries. Slice and set aside.
  • Take cheesecake out of the freezer, take off the outer ring and run a knife under the cheesecake to separate it from the bottom on the pan. Measure cheesecake against the cake layers and place on a cutting board to trim any excess so all the layers are the same size.
  • Place one layer of the cake on cake stand with pieces of wax paper slightly underneath the cake, this will help to not get the cake stand messy while frosting.
  • Spread a thin layer of frosting with an offset spatula. Place sliced strawberries on top, trying to not get right on the edges. Add another thin layer of frosting on top. Top with cheesecake layer, add another layer of frosting, then strawberries with more frosting. Top with last layer of cake.
  • Frost entire cake with a very thin layer of frosting for a crumb coat. Make sure not to dip the spatula into the entire bowl of frosting, this will transfer crumbs.
  • Pop entire cake into the fridge and let set up for at least 30 minutes. Add an additional layer of frosting, as thick as you like to the entire cake. Place back in fridge until ready to slice and serve. This cake can be made well in advance and the layer it sits in the fridge the easier it will slice.