By Gabriella V., last updated on January 19, 2022
First, let’s first start with the definition of the shortcake-as per Wikipedia, it’s a sweet cake or biscuit, but in America, it’s described as crumbly bread.
But regardless of the different terminology, they are made of the same ingredients. The quantity of the liquid does differ slightly, which results in some shortcakes being more crispy and crunchy than others.
Typically a “strawberry shortcake” is shortcake rounds layered with sweetened cream and macerated strawberries.
What are macerated strawberries, I hear you ask? These are fresh strawberries that are cut, normally into quarters, and dredged with icing sugar and a squeeze of lemon. This creates a delicious strawberry “sauce,” think sweet but tart with a beautiful red color.
So now imagine instead of the normal sweetened cream, you now layer the shortcake with a cheesecake filling. Don’t get me wrong, the classic strawberry and cream filling is delicious, but with a cheesecake filling. Now we are talking! The strawberry shortcake cheesecake is a game changer!
I’m warning you, though, this version takes a bit of effort. First, you will have to bake the shortcake, and then the cheesecake, and then assemble the cake, using frosting icing as the glue to hold the cake together.
Just putting it out there, one could make the shortcake and layer it with no-bake cheesecake in the middle. Less would require less effort, and it would be as equally delicious if not more so. I would, however, suggest using a gelatin-based cheesecake for the filling, so when slicing the cheesecake, you don’t end up with a mess.
Now let’s get going with making the strawberry shortcake cheesecake recipe, or as others like to describe it, “strawberry cheesecake crunch cake.”
What You Will Need To Make The Strawberry Shortcake With Cheesecake In The Middle Recipe
Ingredients:
Cheesecake Layer:
- 2 packages cream cheese- softened
- 125ml sugar
- 2 eggs
- 1 teaspoon vanilla extract
Short Cake:
- 500ml flour
- 250ml sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 250ml soft butter
- 250ml sour cream
- 2 eggs
- 10ml red food coloring
Macerated Strawberries
- a handful of strawberries, cut into quarters
- 1 lemon, juice
- ½ cup icing sugar
Frosting:
- 2 sticks butter- softened
- 250ml icing sugar
- 2,5ml vanilla essence
Garnish
- a handful of strawberries, cut in halves
Equipment:
- 2 cake tins, same size
- food mixer
- mixing bowls
- measuring cups
- measuring spoons
- scale
- spatula
- deep roasting tray
Step-By-Step Instructions To Make The Strawberry Shortcake With Cheesecake In The Middle Recipe
The Cheesecake
1. PREHEAT THE OVEN TO 360 DEGREES FAHRENHEIT
2. PREPARE CAKE TIN FOR THE CHEESECAKE
Lightly brush the cake tin with butter and line it with greaseproof paper on the bottom. Wrap and secure the cake tin with aluminum foil. This will prevent any water from the water bath from leaking into the cheesecake filling
3. COMBINE THE CHEESECAKE INGREDIENTS
in the food mixer, beat together the cream cheese and sugar. Once smooth, slowly incorporate the egg, vanilla essence, and food coloring. Be sure not to over mix the filling.
4. BAKE THE CHEESECAKE
prepare a water bath by filling the deep roasting tray with water. Pour the cheesecake filling into the cake tin, and then place it into the water bath. Place the cheesecake into the oven and bake for 40 mins.
Make the Shortcake
1. PREPARE CAKE TIN FOR SHORTCAKE
Lightly brush the cake tin with butter and then line with a circle of greaseproof paper at the base
2. RUB THE BUTTER INTO DRY INGREDIENTS
Using the food mixer into the bowl, place all the dry ingredients; flour, sugar, baking powder, baking soda. Add the butter, and using a paddle attachment- mix the butter into the dry ingredients until the mixture resembles “breadcrumbs.”
3. ADD THE WET INGREDIENTS TO THE DRY INGREDIENTS
In a bowl, whisk the eggs and sour cream together. Slowly add this to the dry ingredients. Do not over mix the cake batter
4. BAKE THE SHORTCAKE
Fill the cake tin with the cake batter and bake for 40 minutes. Check the cake before removing it from the oven. Use a cake testing skewer, insert it into the cake, if it comes out clean, the cake is cooked.
5. CUT THE SHORTCAKE
Cool the cake by removing the springform ring. Then cut the cake half horizontally.
6. MACERATE THE STRAWBERRIES
In a bowl, mix the cut strawberries, icing sugar, and lemon juice.
7. MAKE THE FROSTING
In the food mixer, soften the butter using the paddle attachment. And gradually add the icing sugar a spoonful at a time. Then add the vanilla essence
Now let’s Assemble the Strawberry Cheesecake Crunch Cake.
- Choose your prettiest cake stand.
- Take one half of the shortcake and place it face down on the cake platter. Then spread a thin layer of frosting. Next, gently place the cheesecake filling.
- Next, spoon on the macerated strawberries. Then take the other half of the shortcake and spread a layer of frosting on the underside, and then place on top of the cheesecake layer. You are basically using the frosting as glue to keep the layers together.
- Finally, spread the remainder of the frosting on the top of the cake. You want to see the layers, so no need to ice the sides of the cake. Garnish with fresh strawberries.
Top Tips–
- You can prepare the cheesecake a day in advance, to ensure it is firm and cold before assembling the cake.
- You can use a fresh cheesecake filling, one set with gelatine. Be sure to have your cake baked and pour the cheesecake filling on the cake, and let it firm up in the refrigerator before adding the next layer of cake on top.
- If strawberries don’t quite do it for you, you could quite easily use whatever fruit you like. Try and match the food color to the fruit, just to add to the presentation of the cake.
- You can use the springform cake tin to layer all the cake layers in. This will ensure a straight and tidy cake. Like a professional baker would make it!
So that’s it. Bare this cheesecake in mind when you are trying to impress someone. Its sure is a show stopper!
The Strawberry Shortcake With Cheesecake In The Middle Recipe
Equipment
- 2 cake tins, same size
- food mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- scale
- Spatula
- Deep roasting tray
Ingredients
Cheesecake Layer
- 2 packages cream cheese- softened
- 125 ml sugar
- 2 eggs
- 1 teaspoon vanilla extract
Short Cake
- 500 ml flour
- 250 ml sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 250 ml soft butter
- 250 ml sour cream
- 2 eggs
- 10 ml red food coloring
Macerated Strawberries
- a handful of strawberries cut into quarters
- 1 lemon juice
- ½ cup icing sugar
Frosting
- 2 sticks butter- softened
- 250 ml icing sugar
- 2,5 ml vanilla essence
Garnish
- a handful of strawberries cut in halves
Instructions
The Cheesecake
- PREHEAT THE OVEN TO 360 DEGREES FAHRENHEIT
- PREPARE CAKE TIN FOR THE CHEESECAKE - Lightly brush the cake tin with butter and line it with greaseproof paper on the bottom. Wrap and secure the cake tin with aluminum foil. This will prevent any water from the water bath from leaking into the cheesecake filling
- COMBINE THE CHEESECAKE INGREDIENTS - in the food mixer, beat together the cream cheese and sugar. Once smooth, slowly incorporate the egg, vanilla essence, and food coloring. Be sure not to over mix the filling.
- BAKE THE CHEESECAKE - prepare a water bath by filling the deep roasting tray with water. Pour the cheesecake filling into the cake tin, and then place it into the water bath. Place the cheesecake into the oven and bake for 40 mins.
Make the Shortcake
- PREPARE CAKE TIN FOR SHORTCAKE - Lightly brush the cake tin with butter and then line with a circle of greaseproof paper at the base
- RUB THE BUTTER INTO DRY INGREDIENTS - Using the food mixer into the bowl, place all the dry ingredients; flour, sugar, baking powder, baking soda. Add the butter, and using a paddle attachment- mix the butter into the dry ingredients until the mixture resembles "breadcrumbs."
- ADD THE WET INGREDIENTS TO THE DRY INGREDIENTS - In a bowl, whisk the eggs and sour cream together. Slowly add this to the dry ingredients. Do not over mix the cake batter
- BAKE THE SHORTCAKE - Fill the cake tin with the cake batter and bake for 40 minutes. Check the cake before removing it from the oven. Use a cake testing skewer, insert it into the cake, if it comes out clean, the cake is cooked.
- CUT THE SHORTCAKE - Cool the cake by removing the springform ring. Then cut the cake half horizontally.
MACERATE THE STRAWBERRIES
- In a bowl, mix the cut strawberries, icing sugar, and lemon juice.
MAKE THE FROSTING
- In the food mixer, soften the butter using the paddle attachment. And gradually add the icing sugar a spoonful at a time. Then add the vanilla essence
- Now let's Assemble the Strawberry Cheesecake Crunch Cake.
- Choose your prettiest cake stand.
- Take one half of the shortcake and place it face down on the cake platter. Then spread a thin layer of frosting. Next, gently place the cheesecake filling.
- Next, spoon on the macerated strawberries. Then take the other half of the shortcake and spread a layer of frosting on the underside, and then place on top of the cheesecake layer. You are basically using the frosting as glue to keep the layers together.
- Finally, spread the remainder of the frosting on the top of the cake. You want to see the layers, so no need to ice the sides of the cake. Garnish with fresh strawberries.
Notes
Top Tips-
- You can prepare the cheesecake a day in advance, to ensure it is firm and cold before assembling the cake.
- You can use a fresh cheesecake filling, one set with gelatine. Be sure to have your cake baked and pour the cheesecake filling on the cake, and let it firm up in the refrigerator before adding the next layer of cake on top.
