Strawberry Shortcake Cheesecake Layers (Print Version)
Layers of strawberry cake, white chocolate cheesecake, and wafer crumble topped with creamy vanilla frosting.
# Ingredients:
Cheesecake
01 -
2 packages (226 g each) cream cheese, softened
02 -
2 packages (approximately 18-20 crackers) graham crackers
03 -
113 g unsalted butter, melted
04 -
227 g Cool Whip
05 -
115 g white chocolate chips
06 -
75 g chopped fresh strawberries
Cake
07 -
1 box strawberry cake mix (prepare as directed with oil, eggs, and water)
Frosting and Crumble
08 -
2 packages (226 g each) cream cheese, softened
09 -
960 g powdered sugar
10 -
227 g unsalted butter, softened
11 -
2 tablespoons vanilla extract
12 -
1 package (300 g) white wafer cookies (strawberry or vanilla flavor)
13 -
Red food coloring
14 -
Reserved cake tops crumbled from baked cakes
# Instructions:
01 -
Crush graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer crumbs to a bowl, add melted butter, and mix thoroughly. Press the mixture evenly into a lined springform pan. Refrigerate to set while preparing the filling.
02 -
Beat cream cheese and Cool Whip together until creamy and fluffy. Melt white chocolate chips in the microwave for about 1 minute, then quickly blend them into the cream cheese mixture until smooth. Pour filling over the chilled crust and sprinkle chopped strawberries on top. Return to refrigerator to set while preparing the cake.
03 -
Prepare strawberry cake batter as instructed on the package. Divide evenly between two cake pans and bake according to directions. Allow cakes to cool completely in the pans before removing. Using a long sharp knife, carefully trim the domed tops from the cakes and reserve for the crumble topping.
04 -
In a large bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Reserve a portion as white frosting for decoration. Add red food coloring to the remainder to create a pink frosting to coat the cake.
05 -
Gently crumble the entire package of wafer cookies into small pieces. Crumble the reserved cake tops and divide them into two bowls. Add one or two drops of red food coloring to one bowl of crumbled cake and mix well. Combine all crumbles into a large bowl and set aside.
06 -
Place one cake layer on a serving plate and lightly frost the top with white frosting. Remove the cheesecake from the springform pan and peel off the liner. Gently place the cheesecake on top of the frosted cake layer. Add the second cake layer on top. Tint the remaining frosting pink and evenly frost the outer surfaces of the assembled cake. Press the crumble mixture firmly onto the frosting. Use reserved white frosting to pipe swirls or dollops on top, placing a fresh strawberry into each swirl. Refrigerate until ready to serve.
# Notes:
01 -
Ensure the cream cheese and butter are softened to room temperature for easier blending.
02 -
Refrigerate the cheesecake and assembled cake adequately to allow proper setting.