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Strawberry Shortcake Cheesecake Cake - A Fresh, Creamy Showstopper

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the vanilla cake layers: 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 tsp vanilla extract
  • For the cheesecake layer: 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tbsp lemon juice (optional, brightens flavor)
  • For the strawberry topping: 2 cups fresh strawberries, hulled and sliced
  • 1/3 cup strawberry jam or preserves
  • 1–2 tsp lemon juice
  • For the whipped cream frosting: 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 3/4 cups heavy whipping cream, cold
  • Optional crunch coating: 1 1/2 cups golden sandwich cookies, crushed
  • 2 tbsp freeze-dried strawberries, crushed
  • 2 tbsp melted butter (to lightly bind)

Method
 

  1. Prep the pans and oven. Heat oven to 325°F for the cheesecake. Line a 9-inch springform pan with parchment on the bottom and lightly grease the sides. For the cake, you’ll use two 9-inch cake pans later; line those with parchment rounds too.
  2. Make the cheesecake layer. Beat cream cheese and sugar until smooth and fluffy. Mix in vanilla, sour cream, and lemon juice. Add eggs one at a time on low speed just until blended. Pour into the springform.
  3. Bake the cheesecake. Place the springform on a sheet pan. Bake 35–45 minutes, until edges are set and center has a slight wobble. Cool 1 hour at room temperature, then chill fully, at least 4 hours or overnight. Keep it in the pan for easier handling.
  4. Bake the cake layers. Increase oven to 350°F. Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until pale. Beat in eggs one at a time, then vanilla. Alternate adding dry mix and milk, starting and ending with dry. Divide batter between prepared pans and bake 22–26 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then turn out and cool completely.
  5. Make the strawberry topping. Warm jam with lemon juice until loose and glossy. Toss with sliced strawberries. Let cool to room temp so it doesn’t melt the frosting.
  6. Whip the frosting. Beat cream cheese, powdered sugar, and vanilla until smooth. With mixer running, slowly stream in cold heavy cream. Whip to medium-stiff peaks. Don’t overwhip.
  7. Optional crunch. Pulse cookies and freeze-dried strawberries to coarse crumbs. Stir in melted butter to lightly bind. Set aside.
  8. Level and stack. Level cake layers if domed. Release and remove the chilled cheesecake from the springform; peel off parchment. Place one cake layer on a board. Spread a thin layer of whipped cream frosting. Center the cheesecake on top. Add a thin frosting layer on the cheesecake, then top with the second cake layer.
  9. Crumb coat and chill. Frost the outside with a thin layer to seal crumbs. Chill 20–30 minutes. Finish with a thicker, smooth coat. Press the optional crunch onto the sides while frosting is slightly tacky.
  10. Top with strawberries. Spoon the strawberry mixture over the top, letting a little cascade near the edges. Chill 30 minutes before slicing for the cleanest cuts.