This “Strawberry Shortcake Cheesecake Cake” is a truly show-stopping dessert, marrying the delightful textures and flavors of a classic strawberry shortcake with the rich creaminess of a cheesecake, all within a layered cake format. As magnificently illustrated in the image, each slice reveals distinct layers: a vibrant pink strawberry cake, alternating with luscious creamy white layers, and beautifully adorned with a crumbly strawberry-flavored topping and fresh strawberry halves. It’s a dessert that not only captivates with its striking appearance but also delivers an explosion of sweet, tangy, and creamy sensations in every bite. Perfect for celebrations, picnics, or any occasion that calls for an impressive and utterly delicious homemade treat, this cake is a testament to inventive dessert artistry.
The foundation of this impressive cake lies in its strawberry cake layers. The image indicates the use of a “Strawberry cake mix” as a core ingredient, which simplifies the baking process significantly while still delivering a consistent and flavorful pink cake. This cake mix is typically enhanced with additional ingredients like “1 cup granulated sugar” and “2 large eggs”, along with oil and water (as per standard cake mix instructions), to achieve a moist and tender crumb. The vibrant pink hue of the cake layers is characteristic of strawberry-flavored cakes and contrasts beautifully with the creamy white layers.
Interspersed between these delightful strawberry cake layers are thick, creamy white layers. While the image labels it as a “Strawberry Shortcake Cheesecake Cake,” these creamy layers could be a rich cream cheese frosting, a simple yet elegant vanilla buttercream, or even a light and airy whipped cream cheese filling. Given the “cheesecake” aspect in the name, it’s highly probable that a cream cheese-based component is involved, lending a tangy counterpoint to the sweetness of the cake and the fruit. This creaminess is essential to achieving the “shortcake” experience, often associated with a soft, sweet biscuit served with cream.
The visual appeal is further enhanced by the strawberry crumble topping that generously coats the sides and sprinkles the top of the cake. This crumbly texture provides a satisfying crunch and likely echoes the strawberry flavor of the cake, possibly made from a mixture of crushed strawberry-flavored cookies (like golden Oreos or Nilla wafers with strawberry gelatin or extract) or a baked streusel with added strawberry flavor. This topping not only adds textural contrast but also gives the cake a charming, rustic “shortcake” aesthetic.
Finally, the fresh strawberry halves used for garnish are the perfect finishing touch. They provide a burst of natural sweetness and freshness, cutting through the richness of the cake and visually reinforcing the strawberry theme. The combination of these elements—the tender strawberry cake, the creamy filling, the crunchy crumble, and the fresh fruit—makes for a multi-layered sensory experience that is both familiar and exciting.
Ingredients:
For the Strawberry Cake Layers:
- 1 (15.25 ounce) box strawberry cake mix
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk (or water, as per cake mix instructions, but milk adds richness)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Red food coloring (optional, if you want a more vibrant pink)
For the Cream Cheese Filling/Frosting:
- 2 (8 ounce) packages cream cheese, softened at room temperature
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 6-8 cups powdered sugar, sifted (adjust to desired sweetness and consistency)
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons heavy cream or milk (as needed for consistency)
For the Strawberry Crumble Topping:
- 1 ½ cups vanilla wafers or golden Oreo crumbs (about 25-30 cookies)
- ½ cup freeze-dried strawberries, crushed into a powder (or 1 (3 ounce) box strawberry gelatin mix)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For Garnish:
- 6-8 fresh strawberries, halved or sliced
Equipment:
- Three 8-inch round cake pans
- Parchment paper
- Cooking spray
- Large mixing bowls (2)
- Electric mixer (stand or hand-held)
- Whisk
- Rubber spatula
- Cooling racks
- Offset spatula or butter knife for spreading frosting
- Fine-mesh sieve (for sifting powdered sugar)
- Food processor or Ziploc bag and rolling pin (for crumbs)
- Cake stand or serving plate
Instructions:
Part 1: Prepare the Strawberry Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 325∘F (160∘C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles and then grease and flour the parchment as well. This prevents sticking.
- Combine Cake Ingredients: In a large mixing bowl, combine the strawberry cake mix, 1 cup granulated sugar, 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract.
- Mix Batter: Using an electric mixer on medium speed, beat for 2-3 minutes, scraping down the sides of the bowl occasionally, until the batter is smooth and well combined. If desired, add a few drops of red food coloring to achieve a more intense pink color.
- Divide and Bake: Divide the batter evenly among the three prepared cake pans.
- Bake Cakes: Bake for 22-28 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely to room temperature before frosting. Ensure they are completely cool to prevent the frosting from melting.
Part 2: Prepare the Cream Cheese Filling/Frosting
- Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese and softened unsalted butter until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar & Vanilla: Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Start with 6 cups and add more if you desire a sweeter or thicker frosting.
- Achieve Desired Consistency: Beat in the vanilla extract. If the frosting is too thick, add heavy cream or milk, 1 tablespoon at a time, until you reach your desired creamy, spreadable consistency. Beat on high speed for an additional 1-2 minutes until light and fluffy.
Part 3: Prepare the Strawberry Crumble Topping
- Process Crumbs: In a food processor, pulse the vanilla wafers or golden Oreos until fine crumbs form. Alternatively, place them in a Ziploc bag and crush them with a rolling pin.
- Add Flavor: In a medium bowl, combine the cookie crumbs with the crushed freeze-dried strawberries (or strawberry gelatin mix) and ¼ cup granulated sugar.
- Add Butter: Pour the ¼ cup of melted butter over the mixture. Stir with a fork until all the crumbs are moistened and resemble wet sand. This creates the textural element seen on the side of the cake.
Part 4: Assemble the Cake
- Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to level them, creating flat surfaces for easier stacking.
- First Layer: Place one cooled cake layer on your serving plate or cake stand.
- Frost First Layer: Spread about 1 to 1.5 cups of the cream cheese frosting evenly over the top of the first cake layer.
- Second Layer: Carefully place the second cake layer on top of the frosted layer.
- Frost Second Layer: Spread another 1 to 1.5 cups of cream cheese frosting evenly over the top of the second cake layer.
- Third Layer: Place the third cake layer on top.
- Crumb Coat: Apply a thin layer of frosting all over the top and sides of the entire cake. This is called a “crumb coat” and helps to seal in any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
- Final Frosting: Once the crumb coat is set, apply the remaining cream cheese frosting generously over the entire cake, smoothing the top and sides with an offset spatula or bench scraper to achieve a clean finish.
- Apply Crumble: Carefully press the strawberry crumble topping onto the sides of the cake, allowing some to fall onto the plate for a rustic look. You can also sprinkle some on top. The image clearly shows this application.
Part 5: Garnish and Chill
- Garnish with Strawberries: Arrange the fresh strawberry halves or slices decoratively on top of the cake, as seen in the image. You can also pipe small dollops of leftover frosting around the strawberries for extra flair.
- Chill: Refrigerate the “Strawberry Shortcake Cheesecake Cake” for at least 1-2 hours before slicing. This allows the frosting to set and the layers to meld, making for cleaner slices.
- Serve: Slice and serve this beautiful and delicious cake. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese, butter, and eggs are at room temperature for the smoothest cake batter and frosting.
- Don’t Overmix Cake Batter: Overmixing can lead to a tough cake. Mix until just combined.
- Cool Cakes Completely: This is crucial! Warm cakes will melt your frosting, leading to a messy assembly.
- Sift Powdered Sugar: Sifting powdered sugar prevents lumps in your frosting, ensuring a silky-smooth texture.
- Leveling Cakes: Leveling the cake layers creates a more stable and aesthetically pleasing stacked cake, as seen in the image’s clean layers.
- Creative Crumble: For an even richer strawberry flavor in the crumble, you can toast the vanilla wafer crumbs slightly before mixing with the other ingredients.
- Clean Slices: For neat slices, use a sharp, warm knife. Run the knife under hot water and wipe it clean between each slice.
Enjoy this delightful and visually stunning “Strawberry Shortcake Cheesecake Cake”!