Strawberry Shortcake Cheesecake Recipes

STRAWBERRY SHORTCAKE CHEESECAKE CAKE!

Steps:

• Preheat your oven to 350 degrees and prepare an 8" springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
• To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
• Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
• Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
• Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
• Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
• Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
• Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
• Prepare the strawberry puree by adding chopped strawberries, sugar, jello and water into a small saucepan and bring to a boil. Let boil for 2-3 minutes or until the strawberries are softened and the sugar is melted. Pour into a food processor and puree. Set aside.
• Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer equipped with a paddle attachment.
• With the mixer on low speed, slowly add the butter into the flour mixture.
• In a medium bowl, combine the sour cream, eggs, and strawberry puree and whisk together.
• Slowly add the wet ingredients into the flour mixture and mix well.
• Add in pink food coloring until you get the shade of pink you like and scrape the sides of the bowl and mix on high speed for 2-3 minutes.
• Pour the batter evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
• Allow to cool in the pans for about 10 minutes then remove and allow to cool completely on a wire rack.
• In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
• With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
• Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.
• Add the Oreo cookies to a food processor and pulse until you get a coarse crumb. Remove half of the crumbs and add in the whipped topping and gelatin mix. Using a fork (or your hands make it a lot easier) mix the crumbs around until they are evenly coated. Pour back into the bowl with the plain cookie crumbs and lightly toss to evenly distribute.
• Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
• Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
• Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
• Use your hand to gently press the crumble around the sides and top of the cake.
• Store the cake in the refrigerator, if possible, in an airtight container, or covered with plastic wrap.

STRAWBERRY SHORTCAKE CHEESECAKE

Steps:

• Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.
• Next sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.
• Add in 3 large egg whites, 1/4 cup of vegetable oil, and 1 cup of milk.
• Mix the cake batter at a low speed, until the cake batter is smooth and lump free.
• Spray (2) 9 inch cake pans with baking spray.
• Pour the cake batter into each cake pan, filling them each about 3/4 full.
• Bake the cakes on 350 F, for about 20 minutes or until done.
• Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.
• Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl into a mixing bowl, and mix.
• Start adding in the eggs, but one at a time.
• Next add in the vanilla extract, followed by the sugar.
• Mix until the cheesecake filling is nice and smooth.
• Grab a 9 inch cake pan and spray it with baking spray.
• Place some parchment paper at the bottom of the cake pan.
• Pour 3 cups of cheesecake filling into the pan.
• Place the cake pan on top of a cookie sheet, the pour about1 1/2 cups of water into the cookie sheet, NOT THE CHEESECAKE.
• Bake the cheesecake for about 30 minutes on 350 F.
• Remove the cheesecake out of the oven, and let cool completely.
• Next add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
• Pulse until it resembles cookie dough.
• Spray a 9 inch springform pan with baking spray then add the cookie mixture in the pan.
• Press the cookie mixture into the bottom of the pan, and about 1/4 inch up around the sides.
• Bake in the oven on 350 F for about 15 minutes.
• Remove from the oven, and let cool.
• Pour the remaining of the cheesecake filling into the springform, and smooth out.
• Bake on 350 F for about 30-35 minutes.
• Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
• Pulse until it resembles large crumbs.
• Remove half of the cookie mixture, and set to the side.
• Add a 6 oz package of strawberry gelatin into the food processor, and a couple drops of red food coloring.
• Pulse until about 5 times.
• Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on the sheet,
• Bake on 350 F for 10 minutes.
• Remove, and let cook, then stir the crumbles.
• Add 1/2 cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
• Mix until well incorporated.
• Add in 1/2 cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
• Sprinkle in 2 1/4 cups of confectioners sugar, and mix until the frosting is smooth and lump free.
• First Layer: Cheesecake with Crust
• Second Layer: Strawberry Cake
• Third Layer: Crustless cheesecake
• Forth Layer: Strawberry cake
• Frost the sides, and top of the cake.
• Sprinkle the shortcake crumbs on top of the cake, and pat on the sides as well.
• Let the cake sit for about 20 minutes before cutting into it.
• ENJOY!

BEST STRAWBERRY SHORTCAKE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM

Steps:

• Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
• Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
• Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

EATINGWELL'S STRAWBERRY SHORTCAKE CHEESECAKE

Steps:

• Prepare shortcake crust: Preheat oven to 425. Lightly coat a 9 inch springform pan with cooking spray (I use my butter wrappers). Whisk flour, sugar, baking powder, and salt together in a medium bowl. Add sour cream and butter and stir with a fork until a shaggy dough forms.
• Spoon the dough into the prepared springform. Using a small offset spatula, spread into an even layer. Bake until a wooden pick comes out with moist crumbs clinging to it, 12 to 14 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.
• Meanwhile prepare the filling: Whisk whipping cream in a medium bowl until stiff peaks form, 1 to 2 minutes and set aside. Beat cream cheese, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 4 minutes. Beat in vanilla and lemon juice. Add the whipped cream in 2 additions, folding gently with spatula to combine.
• Line the sides of the parchment pan with parchment paper, slipping the parchment between the crust and the pan sides to reach the bottom of the pan. Trim the paper flush with the top edge of the pan. Trim the paper flush with the top edge of the pan. Arrange strawberry slices, cut side out and pointed ends facing up, in a single layer around the sides of the pan, pressing them firmly against the paper. Reserve any remaining strawberry slices for garnish. Add the cream cheese mixture to the pan. Spread into an even layer using a small offset spatula. Chill, uncovered, until set, at least 8 hours.
• To prepare topping: Whisk whipping cream and sugar in a medium bowl until soft peaks form, 1 to 2 minutes. Carefully remove the sides of the springform pan and peel off the parchment paper. Spread the topping over the top of the cheesecake, leaving a 1 inch border. Garnish the cheesecake with the reserved strawberry slices and additional strawberries if desired.

STRAWBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.