Strawberry Shortcake with Cookie Crust & Creamy Layers Recipe

Strawberry Shortcake with Cookie Crust & Creamy Layers Recipe

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This strawberry shortcake is a showstopper—elegant, indulgent, and layered with love. Unlike the traditional biscuit-style shortcake, this version is a hybrid between a no-bake cheesecake and a classic sponge cake, featuring a crumbly cookie crust, velvety cream filling, and juicy strawberries nestled between soft layers. The image you shared captures its beauty: halved strawberries glisten atop whipped swirls, while the interior reveals a symphony of textures—fluffy cake, creamy filling, and fresh fruit. It’s the kind of dessert that feels celebratory yet comforting, perfect for birthdays, tea parties, or quiet evenings when you crave something special. This recipe is crafted to be both visually stunning and deeply satisfying, with a balance of sweetness, tang, and texture that makes each bite unforgettable.

INGREDIENTS:

For the Cookie Crust:

  • 200g digestive biscuits or graham crackers
  • 100g unsalted butter, melted

For the Cake Layers:

  • 4 large eggs
  • 120g granulated sugar
  • 120g all-purpose flour
  • 1 tsp vanilla extract
  • Pinch of salt

For the Cream Filling:

  • 300ml heavy cream (chilled)
  • 250g cream cheese (softened)
  • 100g powdered sugar
  • 1 tsp vanilla extract

For the Strawberry Layer:

  • 300g fresh strawberries, hulled and sliced
  • 2 tbsp sugar (optional, for macerating)

For Decoration:

  • Whole strawberries (halved)
  • Whipped cream swirls
  • Crushed cookies (for garnish)

INSTRUCTIONS:

  1. Prepare the Cookie Crust: Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until evenly coated. Press the mixture into the base of a springform pan and chill in the fridge for 30 minutes to set.
  2. Bake the Sponge Cake Layers: Preheat oven to 180°C (350°F). Beat eggs and sugar together until pale and fluffy (about 5–7 minutes). Gently fold in sifted flour, salt, and vanilla extract. Pour into a lined baking tray and bake for 12–15 minutes until golden and springy. Let cool, then slice into two even layers.
  3. Make the Cream Filling: In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, airy filling.
  4. Macerate the Strawberries (Optional): Toss sliced strawberries with sugar and let sit for 10–15 minutes. This draws out juices and enhances flavor.
  5. Assemble the Cake: Place one sponge layer over the chilled cookie crust. Spread a generous layer of cream filling, followed by a layer of sliced strawberries. Add the second sponge layer and repeat with cream. Smooth the top and sides with remaining filling.
  6. Decorate: Arrange halved strawberries on top in a circular pattern. Pipe whipped cream swirls around the edges and sprinkle crushed cookies for texture and visual flair.
  7. Chill & Serve: Refrigerate the cake for at least 4 hours, preferably overnight, to allow the layers to set. Slice with a sharp knife and serve chilled.

Serving Notes & Variations:

  • Wellness Adaptation: Use Greek yogurt in place of cream cheese for a lighter version.
  • Flavor Twist: Add lemon zest to the cream filling for brightness.
  • Festive Flair: Drizzle with strawberry coulis or white chocolate before serving.

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