Strawberry Cheesecake Shortcake
Strawberry shortcake and creamy no-bake vanilla cheesecake blend together in this Strawberry Cheesecake Shortcake recipe!
Servings: 12 servings
Calories: 578kcal
Ingredients
For the No Bake Cheesecake
- 12 oz cream cheese room temperature (1 1/2 packages)
- 1/2 cup sour cream room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
For the Yellow Cake
- 1/2 cup unsalted butter room temperature
- 2 tbsp vegetable oil
- 3/4 tsp salt
- 1 1/4 cup granulated sugar
- 3 large eggs
- 1 1/3 cup all purpose flour
- 1/4 tsp baking powder
- 1/2 cup sour cream room temperature
- 1 tsp vanilla extract
For the Whipped Cream
- 2 1/2 cup heavy whipping cream cold
- 1/4 cup confectioner's sugar
- 1 1/2 cup fresh strawberries chopped for garnish
Instructions
For the Cheesecake
- Add cream cheese, sour cream, sugar and vanilla extract to stand mixer and beat on high speed until well combined.
- Spray a 9” inch baking pan with non-stick spray and evenly spread cheesecake batter in the pan. Freeze for at least 3 hours before assembling.
For the Yellow Cake
- Preheat the oven to 350 degrees. Prepare 1 9" round baking pan at least 2 inches high on the sides with non-stick baking spray and put aside.
- In the clean bowl of your stand mixer, beat butter, vegetable oil, salt and sugar on high until fluffy and smooth (about 4 minutes).
- Next, add eggs one at a time to the bowl and beat on medium until well incorporated. In a separate large bowl, sift flour and baking powder together.
- Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate. Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
- Finally add vanilla extract to mixer and finish beating on low until everything is well mixed. Make sure to scrape the sides of the bowl.
- Add cake batter to prepared baking pan and bake for 33-38 minutes or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and rest in pan for 10 minutes. Then remove layer from pan and place on cooling rack for 30 minutes.
- Wrap the layer in plastic wrap and place in the refrigerator for 1 hour to make it easier to work with when assembling the cake.
For the Whipped Cream
- Add heavy cream to clean stand mixer and whip until soft peaks develop.
- Slowly add in powdered sugar and continue to beat until stiff peaks develop.
For Assembly
- Remove yellow cake layer from refrigerator and place in center of serving plate.
- Spread ⅓ of whipped cream on top of yellow cake layer and top with half of strawberries.
- Next remove cheesecake layer from freezer and place directly on top of berries.
- Frost entire cake with remaining whipped cream and decorate with remaining berry slices and serve.
Notes
- Pick the Best Strawberries: Go for bright red berries with fresh green tops. And always remember boos, if they don't smell sweet, they won't be as flavorful!
- Don't Overbake the Cake: Keep a close eye on the yellow cake layer in the oven. Once a toothpick comes out clean or with a few crumbs, it's done. There's nothing worse than a dry cake on a shortcake!
- Let It Chill: Give your cheesecake layer time to freeze and the yellow cake layer plenty of time to cool. Rushing this will make assembly messy and frustrating. Patience, boos!
- Layer It Good: Use a long offset spatula to spread the whipped cream evenly and keep those layers looking sharp.
Nutrition
Calories: 578kcal | Carbohydrates: 44g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 170mg | Sodium: 288mg | Potassium: 171mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1525IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg