🍰 Strawberry Shortcake Cheesecake 🍓
Ingredients
1 box (15.25 oz) white or yellow cake mix, plus ingredients listed on the box
2 cups fresh strawberries, hulled and sliced (reserve a few for garnish)
1/4 cup granulated sugar (for strawberries)
2 packages (8 oz each) cream cheese, softened
1/2 cup unsalted butter, melted
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container (8 oz) frozen whipped topping, thawed
1/2 cup heavy whipping cream
1 tablespoon granulated sugar (for whipped cream)
Instructions
Preheat your oven according to the instructions on the cake mix box. Grease and flour two 9-inch round cake pans. Prepare the cake batter as directed and divide evenly between the pans. Bake and let cool completely.
While the cakes are cooling, toss the sliced strawberries with 1/4 cup granulated sugar in a bowl. Set aside to allow the juices to develop.
In a large mixing bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy. Fold in the thawed whipped topping until fully combined. Set aside.
In a separate bowl, whip the heavy cream with 1 tablespoon of sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, airy cheesecake layer.
Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the cheesecake mixture evenly over the top. Spoon half of the sugared strawberries (including some juice) over the cheesecake layer.
Top with the second cake layer, followed by the remaining cheesecake mixture. Arrange the remaining strawberries on top for decoration.
Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow the layers to set before slicing and serving.