Ingredients
Scale
- 2 cups of fresh strawberries, sliced
- 1 ½ cups of all-purpose flour
- 1 cup of granulated sugar
- ½ cup of unsalted butter, softened
- 1 package (8 oz) of cream cheese
- 1 ½ teaspoons of baking powder
- ½ teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- 2 cups of strawberry cheesecake batter (for cupcakes), plus additional strawberries for garnish
Instructions
- Start by preparing your fresh strawberries. Slice them evenly to ensure they blend beautifully into your strawberry shortcake with cheesecake.
- In a large mixing bowl, combine softened cream cheese and granulated sugar. Whip together until smooth and creamy to form the luscious filling for your strawberry cheesecake cupcakes and the base for the cake.
- Using the strawberry cheesecake batter, carefully fill each cupcake liner about two-thirds full to create fluffy and delightful strawberry cheesecake cupcakes.
- Layer your cake starting with shortcake, then add a layer of cheesecake mixture followed by fresh strawberries. Repeat until all components are used, ensuring each layer is decadent and beautifully assembled.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can freeze the cheesecake cake wrapped tightly for up to 3 months.
- For serving, garnish with whipped cream and extra sliced strawberries for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg