STRAWBERRY SHORTCAKE CAKE RECIPE
This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.
Prep Time 15 min
Cook Time 25 min
Total Time 2 hr
YIELDS 10-12 SLICES
Ingredients
Pound cake
Strawberry cheesecake
icing
Instructions
Pound cake
source :http://atreatsaffair.com
This strawberry shortcake cake is a lovely change from the traditional strawberry shortcake. Layers of rich buttery cake filled with smooth cheesecake and chopped fresh strawberries.
Prep Time 15 min
Cook Time 25 min
Total Time 2 hr
YIELDS 10-12 SLICES
Ingredients
Pound cake
- 1 1/2 cups (3 sticks) butter, room temperature
- 1 1/2 cups (300 grams) sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup (60 ml) milk
Strawberry cheesecake
- 3/4 cup sugar
- 3 X 8 oz (670 grams) packages cream cheese, room temperature
- 1/2 cup strawberry preserve
- 4 oz cool whip, thawed
- 2 cups small diced fresh strawberries
icing
- 2 cups powder sugar
- few drops of water
Instructions
Pound cake
- Preheat the oven to 350F. Line a 17X11" baking pan with parchment paper. Set aside.
- In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately, add the flour, baking powder and milk, stirring until just combined.
- With a spatula, spread the cake batter evenly in the prepared pan and bake in preheated oven for 23 to 25 minutes.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting on a wire rack and cool completely.
- While the cake is baking, make the cheesecake filling.
- In a mixing bowl add the cream cheese, sugar and strawberry preserve. Beat on low speed until well blended. With a spatula, fold in the cool whip and diced strawberries.
- Place the cheesecake in the fridge and cool for about 1 hour.
- To assemble the cake, cut the cake on the short side in 3 equal slices.
- Place half of the strawberry cheesecake over the first layer and spread it evenly.
- Arrange the second cake layer over the cheesecake filling and top with the remaining filling.
- Top the cake with the third cake layer and press gently to level it.
- Refrigerate for about 1 hour before cutting into slices.
- Optional, decorate the cake with icing (powder sugar mixed with few drops of water) and fresh strawberries.
source :http://atreatsaffair.com