Strawberry Cheese Shortcake Food

STRAWBERRY CRUNCH CAKE WITH CHEESECAKE

Steps:

• Preheat the oven to 350°F. Line a standard baking sheet with parchment paper and set it aside.
• Evenly divide the coarsely crushed cookies into 2 small mixing bowls.
• Pour 1 of the 3 ounce boxes of dry strawberry gelatin mix over 1 of the bowls of cookie crumbs and stir to combine.
• Pour 2 tablespoons of the melted unsalted butter over the plain cookie crumb bowl and mix well.
• Drop 5 to 6 drops of the red food coloring gel into the remaining 2 tablespoons of butter and stir to mix the coloring. Pour the tinted melted butter over the gelatin crumb mixture. Stir very well to ensure the color is evenly distributed.
• Evenly sprinkle the vanilla and strawberry bowls of buttered cookie crumbs onto the prepared baking sheet. Bake for 10 minutes. Allow the crumbs to completely cool, while you prepare the cakes.
• Preheat the oven to 350 degrees. Generously spray two 9 inch round cake pans with bakers spray (Baker's Joy). Set them aside.
• Using a stand mixer or an electric handheld mixer and a medium-size mixing bowl add the cake mix, eggs, melted unsalted butter, milk, and strawberry gelatin mix. Mix all ingredients together on medium speed until well incorporated and smooth.
• Evenly divide the cake batter between the 2 prepared round cake pans. Bake for 24 to 28 minutes, or until a toothpick inserted comes out clean. Be sure to leave the oven on to bake the cheesecake.
• Allow the cake to completely cool on a cooling rack. Once cooled, remove the cakes from the pans, and set them aside.
• Reduce the oven temperature to 325 degrees.
• In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set this aside.
• Line the bottom of a 9 inch springform pan with parchment paper, and generously spray the springform pan with nonstick spray. Set it aside.
• Using a stand mixer or an electric handheld mixer on medium-high speed to cream together the cream cheese, heavy cream, and vanilla extract.
• Reduce the mixer speed to low, add the eggs one at a time, until all eggs are well incorporated.
• Leaving the mixer on low, slowly add the granulated sugar and the cornstarch. Increase the speed to medium and mix until the batter is smooth.
• Pour the cheesecake batter into the springform pan.
• Bake at 325 degrees for 40 minutes. Leaving the oven door closed, turn the oven off and leave the cheesecake in the oven for 20 additional minutes.
• Remove the cheesecake and allow it to cool on a cooling rack for 30 minutes.
• Tightly cover the cheesecake, and place in the freezer for 1 hour.
• Using either a stand mixer or a handheld mixer and a medium-size mixing bowl, on medium-high speed cream together the cream cheese, heavy cream, and unsalted butter for 1 1/2 to 2 minutes. Be sure to scrape down the sides of the bowl with a silicone spatula.
• Lower the mixer to low and slowly add the vanilla.
• Keeping the mixer speed low, slowly add the powdered sugar 1 cup at a time. Increase the speed to medium and mix until smooth.
• Using your choice of serving plate, center 1 of the strawberry cake layers.
• Scoop out 1/4 cup of frosting and place in the center of the bottom cake layer. Using either an offset spatula, or a silicone spatula, evenly smooth out the frosting. Don't worry if there are crumbs in the frosting.
• Remove the cheesecake from the freezer. Carefully run a sharp, flexible knife along the inside edge of the cheesecake. Slowly release the springform sides. Line a flat plate with wax paper, and place it on top of the cheesecake. Securely turn the cheesecake upside down to remove the base of the springform pan and the parchment paper. Carefully turn the cheesecake right side up and place it on top of the bottom layer of strawberry cake.
• Scoop out another 1/4 cup of frosting to smooth over the cheesecake layer.
• Place the top strawberry cake layer on top of the cheesecake layer.
• Evenly spread the remaining frosting over the rest of the cake. Again, do not worry if there are crumbs, the cookie crumb coating will hide the crumbs in the frosting.
• Break the cooled cookie crumbs up into small pieces.
• Sprinkle the top of the cake with cookie crumbs. Using your hands, gently press/pat the cookie crumbs on the sides of the cake.

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.

THE ULTIMATE STRAWBERRY SHORTCAKE

Steps:

• Wash, stem, and cut strawberries in half.
• Add sugar; toss to mix well.
• Chill.
• Beat cream cheese and powdered sugar well.
• Fold in whipped topping and cake cubes.
• Spread cake into an ungreased 13x9 dish.
• Cover and chill for at least 2 hours.
• Cut cake into squares; top with strawberries.