Strawberry Shortcake Cheesecake
photo by buttercreambarbie
- Ready In:
- 1hr 25mins
- 1 lb butter, softened
- 2 2⁄3 cups granulated sugar
- 10 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 4 cups flour
- 2 cups strawberry ice cream topping
- whipped cream
- sliced strawberry
- 12 ounces cream cheese, softened
- 1⁄2 cup granulated sugar
- 2 eggs
- 1⁄4 cup water
- Beat softened butter and sugar in a stand mixer until light and fluffy.
- Gradually add eggs.
- Mix in vanilla, salt and flour.
- Spread 1/2 of batter in a greased 13 x 13 x 9 pan.
- Spread 1/2 of the strawberry topping over the batter.
- Layer with the remaining batter.
- Bake in a 350 degree oven for 1/2 hour.
- Pour cheesecake batter over the top of partially baked shortcake/strawberry batter.
- Bake until toothpick inserted in center comes out almost clean approximately 30- 45 minutes more-don't overbake.
- Remove from oven and let cool.
- Spread whipped cream over the top of the bars and cover with an even layer of sliced fresh strawberries.
- Cut into 12 bars.
Questions & Replies
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I was really looking for a strawberry cheese cake recipe and was so happy when I found this one. So I bought the ingredients and planned to make this for a party. Unfortuately I was not able to follow the directions as all. The Shortcake layer lists 2 cups of strawberry ice cream topping, whipped cream and fresh strawberries. The directions only tell you what to do with 1/2 of the topping and of course, as is obvious, the whipped cream and fresh strawberries are NOT part of the shortcake layer. The recipe directs that you place in a 13x13x9 pan what ever that might be. What a disappointment.
RECIPE SUBMITTED BY
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!