Description
A decadent layered dessert combining a moist strawberry cake, a creamy cheesecake layer, and luscious cream cheese frosting, finished with a crunchy shortcake crumble topping. Perfect for celebrations and strawberry lovers.
Ingredients
Scale
For the strawberry cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup strawberry puree (blended fresh or thawed frozen strawberries)
- 1/2 cup finely chopped strawberries
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
For the shortcake crumble topping:
- 1/2 cup crushed golden Oreos
- 1/4 cup freeze-dried strawberries, crushed
- 2 tablespoons unsalted butter, melted
Instructions
- Make the cheesecake layer: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment and lightly grease the sides. In a medium bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla, mixing until just combined. Pour into the prepared pan and bake for 35–40 minutes or until set. Let cool completely, then refrigerate for at least 2 hours or overnight.
- Prepare the strawberry cake: Preheat oven to 350°F. Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, strawberry puree, and milk. Slowly add the dry ingredients, mixing just until combined. Fold in chopped strawberries. Divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick inserted comes out clean. Let cool completely.
- Make the frosting: Beat butter and cream cheese together until smooth and fluffy. Gradually add powdered sugar, then vanilla extract and heavy cream until the desired consistency is achieved.
- Prepare the crumble topping: Combine crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until fully mixed. Set aside.
- Assemble the cake: Place one strawberry cake layer on a serving plate. Top evenly with the chilled cheesecake layer. Add the second strawberry cake layer on top. Frost the entire cake with the cream cheese frosting. Gently press the crumble topping onto the sides and top of the cake for texture and decoration. Chill the assembled cake until ready to serve.
Notes
- This cake is best made a day ahead to allow the layers to set properly.
- Keep the cake refrigerated and bring it to room temperature before serving for the best flavor and texture.
- For a more vibrant pink color in the cake, add a few drops of natural red food coloring to the batter.
