Strawberry Shortcake Cheesecake
User Reviews
5
Strawberry Shortcake Cheesecake
Description
Strawberry Shortcake Cheesecake begins with a graham cracker crust cooled in a springform pan to provide a buttery base. The filling blends cream cheese, whipped topping, and melted white chocolate chips to form a thick, creamy layer, folded together and topped with chopped strawberries for fruitiness.
The strawberry cake is prepared separately, baked in two pans, and trimmed to create even layers. Leftover crumb from the cake tops is reserved to create a crumble on the finished dessert, adding texture and a visual hint of strawberry flavor made more intense by red food coloring in the frosting. The frosting is made by combining cream cheese, butter, powdered sugar, and vanilla extract, providing a smooth and sweet topping that complements the various textures and flavors in the cake and cheesecake layers.
As a dessert, it offers the fresh flavor of strawberries throughout, combined with creamy and cakey layers, making it suitable for celebrations or a sweet treat with noticeable strawberry presence and white chocolate richness.
Ingredients
Cheesecake Ingredients:
- 2 ounce cream cheese packages quantity not specified
- 2 graham crackers packages; about 18-20 full crackers
- ½ cup butter
- 8 oz. whipped topping tub
- 1 cup white chocolate chips
- ½ cup strawberries chopped
Cake Ingredients:
- 1 Strawberry Cake Mix box
- neutral cooking oil eggs, water needed to prepare cake mix, generic cooking oil
Frosting and Crumble Ingredients:
- 2 ounce cream cheese softened, in packages
- 8 cups powdered sugar
- 1 cup butter
- 2 T vanilla
- 1 white wafer cookies package 10.6 oz; strawberry or vanilla flavor
- red food coloring
- cake crumbled, reserved tops
Instructions
Directions for Cheesecake:
- Using a food processor, or a large ziploc bag, crush the graham crackers until they are a fine crumble.
- Transfer to a large bowl.
- Add in melted butter and combine.
- Pour into a lined springform pan.
- Place the crust into the refrigerator so it can start to set while you prepare the filling.
- For the filling, add cream cheese, with the cool whip and beat until creamy. It will be thick and fluffy.
- Melt the white chips for about one minute, and quickly beat in the cream cheese mixture until well combined.
- Pour the filling over the prepared crust and then top with chopped strawberries.
- Return to the refrigerator so it has time to set while you prepare the cake.
Directions for Cake:
- Prepare as directed on the package, and evenly divide mix into two cake pans. Bake as directed.
- Allow to cool and remove from pans.
- Before assembling with the cheesecake, using a long sharp knife, trip the tops of the cakes, and reserve for the crumble.
Directions for Cream Cheese Buttercream Frosting:
- In a large bowl, combine the cream cheese, powdered sugar, butter and vanilla.
- Beat together until smooth and creamy. (You will use white frosting for the inside of the cake, and then add food coloring to make a pink outer frosting, unless you want it all pink or all white.)
Directions for Crumble:
- Gently crumble the entire package of wafers into small pieces.
- Crumble the reserved cake tops, and divide into two bowls.
- Add one or two drops of red food coloring to one bowl of crumbled cake, and stir until well mixed.
- Combine all three bowls into one large bowl, set aside.
Assembly:
- Place one cake on a stand or plate and lightly frost the top.
- Use a flat knife to slide between the cheesecake and the springform pan to remove the pan.
- Gently lift cheesecake out and remove the paper liner from the crust. Place on top of the frosted cake.
- Add the second cake to the top of the cheesecake.
- Reserve a cup of frosting and set aside.
- Add a few drops of food color to the remaining frosting, so that it is a light pink color.
- Frost the entire outer cake.
- Press the crumble into the frosting.
- Use reserved white frosting to create swirls on top of the cake.
- You can also do dollops of frosting or whipping cream.
- Place a strawberry into each swirl before slicing.
- Keep refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 1187 kcal
% Daily Value*
| Calories | 1187kcal | 59% |
| Carbohydrates | 187g | 62% |
| Protein | 4g | 8% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 706mg | 29% |
| Potassium | 119mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 163g | 326% |
| Vitamin A | 1127IU | 23% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 191mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
