Hi. I'm Becky, and I love to eat. 

Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

This cake came to be when a pal was celebrating her birthday, and I offered to bring the cake to the party. When I asked her what type of cake she wanted me to bake, she replied with "a strawberry shortcake or a cheesecake, or something lemon-y, you decide". So behold: A Strawberry shortcake INSIDE of a cheesecake, layered with lemon curd, topped with white chocolate ganache and a bunch of decorative goodies. The cake is set on top of a THICK shortbread crust, the kind that you need muscle to break through with your fork, but when you eat it it melts in your mouth like a true piece of shortbread should. The star flavor is the punch of lemon curd, oh so satisfying and tart. You can use store bought curd, or try my recipe, found here.

While this cake has a few steps involved, it is really simple to put together, and only requires you to bake the crust. The fun comes in when it is time to decorate. My friend who's birthday we were celebrating loves sprinkle, sparkles, stars, and fuss ;) So I make the cake whimsical and silly, stacking strawberries on kebab skewers and adding glittery candies, meringues, and chocolate balls. Top your cake any way you'd like and ENJOY! 

Disclaimer: This cake was really tough to photograph with the white on white colors and the glazed shimmery top; so pardon the dull and dank pictures. See past them, as this cake is worth making!

Strawberry Shortcake Cheesecake 

stawberry shortcake cheesecake 10.jpg

Shortbread Crust

  • 1 1/2 cup flour
  • 3/4 cup white sugar
  • 1/2 + 2 tbsp butter
  1. Pre-heat oven to 350
  2. Combine all ingredients into food processor and pulse until finely mixed
  3. Line the bottom of a spring form pan and pour crust into pan. Press firmly into pan
  4. Bake for 20 minutes until a slight golden brown appears on the edges
  5. Cool fully on counter
shortbread crust.jpg

Cake

  • 1 1/2 cups pound cake, cubed (this is about 3 slices of store bought pound cake)
  • 1 1/2 cups lemon curd, homemade or  store bought
  • 2 cups strawberries, chopped
  • 2 packages cream cheese, fully brought to room temperature
  • 1 can sweetened condensed milk
  • 1 tbsp vanilla
  • 1/4 cup lemon juice
  1. Place cream cheese, condensed milk, lemon juice and vanilla into standing mixer
  2. Mix on high for about 4-5 minutes until very smooth; stop to scrape the bowl down as needed
  3. Arrange the cubed pound cake over the shortbread crust evenly
  4. Top with a layer of chopped strawberries
  5. Top with 1 cup of the lemon curd and spread with spatula
  6. Pour cheesecake mixture over top and spread carefully with spatula
  7. Bang pan on the counter top to help cheesecake settle into the layers and become smooth on top
  8. Place in freezer for 2 hours 

White Chocolate Ganache Glaze

  • 2 cups white chocolate
  • 3/4 cup heavy cream 
  1. Place 2 cups of white melting chocolate into a mixing bowl
  2. Heat heavy cream on stove top until bubbling
  3. Pour over chocolate and mix until chocolate is fully melted
  4. Release cake from springform pan
  5. Place cake with parchment paper underneath to baking sheet with an edge 
  6. Pour ganache onto the center of the cake until it begins to run over edges
  7. Help with a spoon if needed
  8. Place back into the freeze for a minimum of 2 hours before decorating

Toppings

  • 3 cups strawberries, 1 cup left whole, 2 cups stemmed and chopped in half
  • 10 Lindt white and/or strawberry chocolate balls
  • mini meringues 
  • 1/2 cup white chocolate pieces
  • remaining lemon curd
  • sparkles and sprinkles
  1. Line the edge of your cake with the chopped strawberries
  2. Decorate the top with remaining toppings, as desired
  3. Place in fridge immediately 
  4. Leave in fridge until you're ready to serve, the ganache is sensitive to temperature 

 

 

 

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