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• Strawberry Shortcake Recipe: How To Make It Taste Of Home
• Classic Shortcakes Better Homes & Gardens
• Y Shortcake

HOW TO MAKE AN 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!

The strawberry shortcake is simply amazing. There’s no better way to put it than that. It has a rich, creamy taste with that strawberry flavor that gives it its name. And the best part is how all these mouthwatering ingredients come together to create a perfect and unique balance of flavors, without any one overpowering the others. It’s an edible symphony of flavors, with the strawberry flavor taking first chair in this wonderful edible recital. But I wax lyrical about this recipe.

This is a dry shortcake, but I think many of the people who were disappointed in it expected a sponge-cake-like shortcake, instead of the biscuit variety. These are supposed to be dryer, and get their moisture from the strawberry juice and whipped cream served with them. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter, flour, and sugar in a medium bowl. Chill 10 minutes. The continuing adventures of Strawberry Shortcake and her fruit-themed friends. Amy paired her homemade strawberry shortcake with homemade whipped cream, but since I never have cream on hand, I served it with French Vanilla ice cream instead. My parents were visiting (mom helping the girls with their clothing projects for 4-Hthanks bunches, Mom!), and this dessert was the perfect way to celebrate.

Let’s get to it!

But before we do, weight watchers will be interested to know that 1 slice out of 10 of my Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe contains an estimated 368KCAL of clories, 56g of carbohydrates, 4g of proteins, and 14g of fat with 8g of it being saturated fat.

Equipment:

Asides from the usual bowls and spoons that always seem to find their way to the dishwasher after each baking experience, you don’t really need much by way of equipment in order to make the Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe.

All you’ll need are:

• An oven (one that is temperature regulated.)
• A baking pan (preferably a 9-inch cake pan)
• Aluminum foil

And yes, you’ll still be needing all those bowls and spoons.

Ingredients:

Now, there are three major parts to this recipe:

• The bottom crust
• The filling, and
• The topping

To make the bottom crust, you’ll need:

• 22 Golden Oreos Crushed
• 5 Tbsp Melted butter

For the filling, you’ll need:

• 4 8oz packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup corn starch
• 1 Tbsp Pure Vanilla Extract
• 2 Large Eggs
• 3/4 Cup Heavy Whipping Cream
• Jar of smuckers strawberry ice cream topping

For the topping, you’ll need:

• 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for

your strawberry ones)

• 1 1/2 Tsp Softened Butter
• 3 Tbsp from a small package of strawberry gelatin

One more thing you should note about this Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe is that the quantities of the ingredients indicated will only be sufficient for a 9-inch cake or so (hence the 9-inch cake pan), with about 16 slices or servings.

If you’re interested in making more servings and a bigger cake, it’s not just a matter of adding more Oreos or cream cheese, you have to adjust every single one of those ingredients proportionately. Now, that’s easy to do. But we know how things can get very tricky very fast in the kitchen, so if you run into any snags, do feel free to consult us by leaving a message in the comment section. We’ll be sure to get back to you.

Instructions:

We like to kick off our instructions with a little recommendation. Actually, it’s a very important one. Before you try to tackle our Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe, you probably should clear out any clutter on you counter top and in your kitchen area so that you can have more baking space, better hygienic conditions, as well as a freer range of movement.

When you’re done with that, you can get out all your ingredients and arrange them in those clean bowls that are going to end up in the dishwasher after all this is done. Do NOT mix the ingredients together willy-nilly, in fact, do NOT do any sort of mixing at all until the recipe tells you to.

Are you ready?

Take in a deep breath, center yourself and let’s begin!

• Preheat oven to 350 degrees (you do this to ensure an even heat regulated space within the oven, so that all parts of the cake can be done at the same time – both on the inside and on the outside.)
• Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
• For the crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
• For the filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

• Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
• For the crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake. Pour the toppings over the cake.
• Serve, dig in and enjoy!

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You know those spongy cakes that are usually sold next to the strawberries? The ones shaped like hockey pucks?

Those aren't shortcakes. They're spongecakes.

Calling shortcake a spongecake is a rude thing to do to an American classic. True shortcake has history, even pedigree.

But we'll admit there is confusion about shortcake.

First, there's that name. It's not called shortcake because it isn't tall.

'Short' is an English word, dating to at least the 16th Century, that means crisp. Or, more specifically, something made crisp with the addition of fat, traditionally either butter or lard.

Even though the name has English origins, most sources agree that shortcake was an American invention. It was mentioned in Washington Irving's 'The Legend of Sleepy Hollow' in 1821, in a description of a dessert table spread with 'sweet cakes and short cakes.'

At one time, America was so crazy about shortcake that we didn't stop at strawberries. Old cookbooks are full of other versions, from banana to peach to raspberry.

There also is an issue over whether a shortcake should be cakelike or biscuitlike. Some culinary researchers claim that's a regional preference, with Northern cooks historically making sweet biscuits and Southern ones making something more like cake.

In the absence of definitive proof, we're going to stay out of that fight. We'll just say that biscuit versions are a little crispy, which fits the 'short' name.

A great shortcake is like a biscuit, only better. Fresh from the oven and buttered, crumbling into a mix of fresh strawberry juices and lightly sweetened whipped cream, a shortcake is a mighty fine thing to do with a strawberry.

Real Southern strawberry shortcake

Preparation time: 35 minutes

Cooking time: 10 minutes

Yield: 8 servings

Adapted from 'The Glory of Southern Cooking,' by James Villas, this is a great example of the sweetened biscuit version. The dough is very soft and wet, so have extra flour ready for your hands and the biscuit cutter.

2 cups all-purpose flour 3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick ( 1/2 cup) butter, softened, cut into cubes, plus more for spreading, optional

1 egg, beaten

2/3 cup half-and-half

4 cups strawberries, hulled, sliced, tossed with 1/4 cup of sugar or to taste

1 cup whipped cream, whipped

1. Place an oven rack in the upper rack of the oven; heat the oven to 450 degrees. Combine flour, sugar, baking powder and salt in a large bowl, mixing well. Add the cubed butter; toss to coat the pieces with flour. Cut the butter into the flour mixture using a pastry cutter or two knives until pieces are the size of peas and crumbly; set aside.

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2. Whisk together the egg and half-and-half in small bowl; pour over the flour mixture. Mix with a fork until most of the flour is moistened and coming together into a dough.

3. Turn dough out onto a floured work surface. Knead, turning the flour-coated dough on itself, a few times until dough comes together and becomes less sticky. Pat dough out about 1/2-inch thick; cut into 8 biscuits with a floured 3-inch biscuit cutter.

4. Place on an ungreased baking sheet. Bake until slightly brown on top, 10-12 minutes. Split warm biscuits open. Spread the insides lightly with butter; arrange biscuit bottoms on a plate. Spoon on the berries and whipped cream; place tops back on.

Nutrition information per serving:

421 calories, 54% of calories from fat, 26 g fat, 16 g saturated fat, 105 mg cholesterol, 43 g carbohydrates, 6 g protein, 240 mg sodium, 2 g fiber

Shortcut shortcakes

Preparation time: 25 minutes

Cooking time: 14 minutes

Yield: 8 servings

Strawberry Shortcake Recipe: How To Make It Taste Of Home

From 'Ready, Set, Dough,' by Melanie Bernard. If you must cut corners, you can make these about as fast as you can open one of those packages of spongecakes.

2 pints strawberries or other berries, hulled, sliced

Classic Shortcakes Better Homes & Gardens

1/2 cup sugar

Y Shortcake

1 cup whipping cream, chilled

3 tablespoons unsalted butter

1 tube (16.3- or 17.3-ounce) refrigerated buttermilk biscuits

1. Toss strawberries with 6 tablespoons of the sugar in a bowl; set aside. Whip cream until soft peaks form.

2. Heat oven to 400 degrees. Melt 2 tablespoons of the butter; place in a shallow dish. Place remaining 2 tablespoons of the sugar in a shallow dish. Dip the tops of each biscuit into melted butter; dip into sugar. Place at least 2 inches apart on a large baking sheet.

3. Bake until golden brown, 14-16 minutes; place on a rack to cool slightly. Split open biscuits. Butter each half lightly with the remaining 1 tablespoon of the butter. Spoon some of the strawberries over the bottom half of each biscuit. Replace tops; spoon remaining strawberries over the tops. Top with whipped cream.

Nutrition information per serving:

350 calories, 43% of calories from fat, 17 g fat, 10 g saturated fat, 52 mg cholesterol, 46 g carbohydrates, 5 g protein, 527 mg sodium, 3 g fiber