Strawberry shortcake cheesecake

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HOW TO MAKE A EASY HOMEMADE STRAWBERRY SHORTCAKE CHEESECAKE WITH 4 LAYERS OF STRAWBERRY CAKE, CREAMY CHEESECAKE, WHIPPED CREAM CHEESE FROSTING, AND CRUNCHY STRAWBERRY FLAVORED COOKIE CRUMBLES!
Hey y’all! So many of you have been requesting a ton of strawberry dessert recipes. Well let me just remind you that I can’t do a lot of them. WHY? Because Mrs. Rosie is allergic to strawberries! Yes indeed I am allergic to them, and will not be baking anything with them anytime soon. HOWEVER, there are a few strawberry desserts that I can make for you without risking my life. This strawberry shortcake cheesecake is one of them!

INGREDIENTS
Vanilla cake mix, plus ingredients called for on box
2 (8-oz.) blocks cream cheese, softened to room temperature
3/4 c. powdered sugar
2 c. cold heavy cream
3 c. strawberries, 2 c sliced and the rest left whole
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DIRECTIONS
Grease an 8″ springform pan with cooking spray.
In a large bowl, mix all ingredients for vanilla cake. Pour ½ cup in pan, or enough to coat the bottom of your pan. (Save the rest of the batter for a separate cake or cupcakes!)
Bake until golden and a toothpick comes out dry.
In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form.
Press the slices of strawberry along the edge of the springform pan, so that the bottoms of the strawberries touch the cake. Place your whole strawberries on the surface of the cake leaving about a ½” between each. Cover with the cheesecake mixture and refrigerate for 5 to 6 hours.
Garnish with more chopped strawberries. Serve.

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