Best 4 Strawberry Shortcake With Cheesecake Whipped Cream Recipes

STRAWBERRY SHORTCAKE CHEESECAKE

Steps:

• Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.
• Next sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.
• Add in 3 large egg whites, 1/4 cup of vegetable oil, and 1 cup of milk.
• Mix the cake batter at a low speed, until the cake batter is smooth and lump free.
• Spray (2) 9 inch cake pans with baking spray.
• Pour the cake batter into each cake pan, filling them each about 3/4 full.
• Bake the cakes on 350 F, for about 20 minutes or until done.
• Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.
• Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl into a mixing bowl, and mix.
• Start adding in the eggs, but one at a time.
• Next add in the vanilla extract, followed by the sugar.
• Mix until the cheesecake filling is nice and smooth.
• Grab a 9 inch cake pan and spray it with baking spray.
• Place some parchment paper at the bottom of the cake pan.
• Pour 3 cups of cheesecake filling into the pan.
• Place the cake pan on top of a cookie sheet, the pour about1 1/2 cups of water into the cookie sheet, NOT THE CHEESECAKE.
• Bake the cheesecake for about 30 minutes on 350 F.
• Remove the cheesecake out of the oven, and let cool completely.
• Next add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
• Pulse until it resembles cookie dough.
• Spray a 9 inch springform pan with baking spray then add the cookie mixture in the pan.
• Press the cookie mixture into the bottom of the pan, and about 1/4 inch up around the sides.
• Bake in the oven on 350 F for about 15 minutes.
• Remove from the oven, and let cool.
• Pour the remaining of the cheesecake filling into the springform, and smooth out.
• Bake on 350 F for about 30-35 minutes.
• Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
• Pulse until it resembles large crumbs.
• Remove half of the cookie mixture, and set to the side.
• Add a 6 oz package of strawberry gelatin into the food processor, and a couple drops of red food coloring.
• Pulse until about 5 times.
• Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on the sheet,
• Bake on 350 F for 10 minutes.
• Remove, and let cook, then stir the crumbles.
• Add 1/2 cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
• Mix until well incorporated.
• Add in 1/2 cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
• Sprinkle in 2 1/4 cups of confectioners sugar, and mix until the frosting is smooth and lump free.
• First Layer: Cheesecake with Crust
• Second Layer: Strawberry Cake
• Third Layer: Crustless cheesecake
• Forth Layer: Strawberry cake
• Frost the sides, and top of the cake.
• Sprinkle the shortcake crumbs on top of the cake, and pat on the sides as well.
• Let the cake sit for about 20 minutes before cutting into it.
• ENJOY!

STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM

Steps:

• Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
• Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
• Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.

EASY STRAWBERRY SHORTCAKE

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

STRAWBERRY SHORTCAKES WITH WHIPPED CREAM

Steps:

• Macerate strawberries: Place berries in a bowl; stir in lemon juice and 1/2 cup granulated sugar. Let stand until berries are very juicy, about 1 hour.
• Meanwhile, in a large bowl, whisk together remaining 1/3 cup granulated sugar, flour, baking powder, and salt. Using a fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 cups plus 2 tablespoons cream; mix just until dough comes together. Transfer to a lightly floured surface; pat into a 1-inch-thick square. Using a 2 1/2-inch or 1 1/2-inch round cookie cutter, cut out 9 large or 25 small rounds; transfer them to a parchment-lined baking sheet. Cover; refrigerate 20 minutes or overnight.
• Preheat oven to 400 degrees. Remove rounds from refrigerator. Whisk together remaining 2 tablespoons cream with egg yolk. Brush tops with egg wash. Sprinkle with turbinado sugar, if desired. Bake until golden brown, 12 to 15 minutes for small shortcakes and 15 to 18 for large. Cool slightly on wire racks, about 15 minutes.
• Slice shortcakes open with a serrated knife; place bottom halves on serving plates. Add a dollop of whipped cream and the strawberries with their juice, and top off with matching shortcake halves.