Strawberry Shortcake Cheesecake
A delightful fusion of cheesecake and shortcake, this Strawberry Shortcake Cheesecake is perfect for summer gatherings with its rich flavors and airy textures.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- a few drops pink food coloring (optional)
For the Filling
- 8 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
Toppings
- Crushed shortbread cookies or vanilla wafers For added crunch.
- 1/2 cup strawberry glaze Can be substituted with homemade strawberry sauce.
- Fresh strawberries, halved For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Mix the Batter
- In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add vanilla extract.
Combine Dry Ingredients
- Sift together flour and baking powder in another bowl, and fold into the egg mixture. Optionally, add pink food coloring.
Bake the Cake
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes until light golden brown.
Roll the Cake
- Once baked, roll the warm cake with parchment paper and let cool completely.
Prepare the Filling
- Beat the softened cream cheese and powdered sugar until smooth, then fold in the whipped cream.
Fill and Roll Again
- Unroll the cooled cake, remove parchment, and spread the cheesecake filling evenly. Roll the cake back up.
Slice and Serve
- Slice the rolled dessert, arrange on a serving plate, and drizzle with strawberry glaze. Top with crushed cookies and fresh strawberries.
Notes
Ensure ingredients are at room temperature. Prepare the cake a day in advance for convenience. Experiment with different fruits for variations.