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The Strawberry Shortcake With Cheesecake In The Middle Recipe

Prep Time40 mins
Cook Time1 hr 20 mins
Assemble30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake crunch cake, strawberry shortcake cheesecake, strawberry shortcake cheesecake recipe, 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.