Strawberry shortcake cake recipe

Step 1

!Pound cake

Step 2

Preheat the oven to 350F. Line a 17X11" baking pan with parchment paper. Set aside.

Step 3

In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Alternately, add the flour, baking powder and milk, stirring until just combined.

Step 6

With a spatula, spread the cake batter evenly in the prepared pan and bake in preheated oven for 23 to 25 minutes.

Step 7

Remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting on a wire rack and cool completely.

Step 8

While the cake is baking, make the cheesecake filling.

Step 9

In a mixing bowl add the cream cheese, sugar and strawberry preserve. Beat on low speed until well blended. With a spatula, fold in the cool whip and diced strawberries.

Step 10

Place the cheesecake in the fridge and cool for about 1 hour.

Step 11

To assemble the cake, cut the cake on the short side in 3 equal slices.

Step 12

Place half of the strawberry cheesecake over the first layer and spread it evenly.

Step 13

Arrange the second cake layer over the cheesecake filling and top with the remaining filling.

Step 14

Top the cake with the third cake layer and press gently to level it.

Step 15

Refrigerate for about 1 hour before cutting into slices.

Step 16

Optional, decorate the cake with icing (powder sugar mixed with few drops of water) and fresh strawberries.