I don’t know about you, but when it comes to summertime, menu planning becomes extra difficult. Everything from the appetizers to the main course…and ll the way to dessert, somehow seem super heavy, and super rich this time of year.
Something cool, something fruity, and something fresh are all my summertime dessert go-to’s. Soooo, here we are!
Yep~ I found a way to incorporate a typically rich and dense cheesecake, into a light as air, subtly sweet way to end any summertime feast with this Strawberry Shortcake Cheesecake!
I’m talking about everything we know and love about cheesecake AND strawberry shortcake, all fluffed up and ‘mashed up’ in the best way ever.. by the simple addition of fresh strawberries studded throughout and blissfully chilled between clouds of shortcake.
Each bite will melt in your mouth as it cools you off from the inside out!
What you’ll need:
10″ springform pan
1 round angel food cake~ I used store bought, but you can totally make your own.
3-8 oz. blocks of cream cheese..room temp.
1-8 oz. tub of cool whip
1 cup of fresh strawberries…sliced
1 cup of strawberry topping..I used Lucky Leaf
1 cup of Strawberry glaze.. found in the produce area of most grocery stores.
1 cup sugar
Directions:
In a food processor, combine the cream cheese, eggs, and sugar…until smooth and thick…
Gently fold in the sliced strawberries…
Slice the shortcake evenly in half and place the bottom section into the pan…
Now, add the glaze evenly onto the cake…
Top the cake with the cheesecake filling and evenly smooth out the top…
Bake it at 350 degrees for approx. 45 minutes to an hour, or until the top is golden and it’s firm throughout… (gently cover the top with foil if the cake becomes too dark before the center is firm)
LET IT COOL…
Top it with the cool whip…
Then generously top that with the strawberry topping~
NOW for the fun part~ place the shortcake top onto the cheesecake! A nice sprinkle of powdered sugar and you’re in sweet summertime dessert business.
Serve it up…
Plate it up…
Eat it up… ~Enjoy! 🙂