2.5 h | 8 - 12 | community | holiday and events | dessert
Strawberry shortcake and cheesecake as one? Oh my yes! Life, Love and Sugar blog is the mastermind behind this amazing cake. It’s best prepared the day before to allow for plenty of time for chilling.
CREATED BY: LIFELOVEANDSUGAR
PREHEAT oven to 190°C.
SPRAY with cooking spray the inside of a 23-inch or 25-inch springform pan.
CUT a circle of parchment paper and FIT it into bottom of pan.
SPRAY parchment circle with cooking spray.
PLACE 210 grams all-purpose flour into the bowl of a food processor.
ADD 50 grams granulated sugar.
ADD 1 ½ teaspoons baking powder.
ADD 1/2 teaspoon baking soda.
ADD 1/8 teaspoon salt.
PULSE to combine.
ADD 75 grams cubed cold unsalted butter.
PULSE until mixture resembles coarse crumbs.
PULSE and slowly ADD 180 ml plus 2 tablespoons heavy cream.
PULSE just until dough is moistened and still crumbly and loose. Do not over mix.
TURN OUT dough onto a lightly floured surface.
GATHER dough into a ball and KNEED gently about 5 turns or until smooth.
PRESS dough evenly into bottom of prepared pan.
BAKE 18 – 20 minutes or until edges are golden brown.
OPEN springform pan and do not remove shortcake from pan and ALLOW shortcake to cool completely.
PLACE 680 grams cream cheese into a large bowl or the bowl of a stand mixer fitted with paddle attachment.
BEAT until smooth and SCRAPE DOWN beater and sides of bowl as needed.
ADD 100 grams granulated sugar and ADD 1 teaspoon vanilla extract.
BEAT until ingredients are incorporated.
SET ASIDE cream cheese mixture.
POUR 240 ml heavy cream into a large bowl or the bowl of a stand mixer fitted with whisk attachment.
BEAT until cream becomes bubbly and somewhat thickened.
ADD 50 grams powdered sugar and ADD remaining 1/2 teaspoon vanilla extract.
BEAT until soft peaks form.
FOLD whipped cream into cream cheese mixture. Do not over mix.
SET ASIDE cheesecake filling.
CUT a piece parchment about 13-cm by 33-cm.
LINE inside of springform pan with parchment piece to FORM a collar and CLOSE springform pan around cooled shortcake.
REMOVE stems from 6 large strawberries and SLICE vertically into 6 mm slices.
PRESS prettiest slices side-to-side against inside of parchment collar.
SPREAD about 250 ml cheesecake filling over shortcake and around sliced berries and FILL IN any gaps.
CORE remaining strawberries and thinly SLICE and ARRANGE on top of cake.
SPREAD remaining cheesecake filling evenly over top of cake.
COVER loosely and CHILL until firm, 4–5 hours or overnight.
PLACE 150 grams granulated sugar into a small saucepan.
ADD 2 tablespoons cornstarch.
WHISK thoroughly to combine.
SET ASIDE sugar mixture.
CORE 7 –9 strawberries and TRANSFER to a blender or food processor.
ADD 120 ml water.
PUREE mixture and POUR into saucepan.
COOK over medium heat, stirring constantly, until mixture begins to boil and continue COOKING for an additional minute while STIRRING.
SET ASIDE strawberry sauce to COOL completely.
POUR 120 ml heavy cream into a large bowl or the bowl of a stand mixer fitted with whisk attachment.
BEAT until cream becomes bubbly and somewhat thickened.
ADD 20 grams powdered sugar and ADD 1/4 teaspoon vanilla extract.
BEAT until stiff peaks form.
SPREAD whipped cream evenly over top of cheesecake.
OPEN springform pan and PEEL AWAY parchment collar.
CUT and QUARTER remaining strawberries and ARRANGE on top of cake.
CUT cake into slices and DRIZZLE strawberry sauce over slices.
REFRIGERATE any remaining cake until needed.
