Birthdays are a big deal around here. I love having the opportunities to show my family extra love on their special days. Anthony, our oldest son is a leap year baby so some years we celebrate the end of February or the beginning of March. What doesn’t change is his choice of dessert. Strawberry Cheesecake Cake it is! I use cake and cheesecake mix for a shortcut.
For the cake I used white cake mix, and added five whole eggs rather than six egg whites. This results in more of a vanilla taste and the ivory color that I love. The cheesecake is a no bake mix. My store brand works just fine. That being said I’m sure tweaking my own scratch mix would not only be better but more economical. I only use the cheesecake mix itself, not the graham crackers crumbs or cherry filling.
The cheesecake is spread on the bottom cake layer and then it’s topped with sliced fresh strawberries. Once the top layer is added I frost the entire cake with vanilla butter cream and garnish with more strawberries. One slice of this is more than enough especially when spaghetti, fried chicken and garlic bread was dinner. Yes, folks that’s how we roll! And if we don’t get it together soon we’ll be rolling down the isles for our daughters weddings!
- 2 (18.25 ounce) pkgs white cake mix
- ⅔ cup canola oil
- 5 eggs
- 2 ½ cups water (remove 1 tsp)
- 1 tsp vanilla extract
- No bake cheesecake mix
- 2 cups cold milk
- Vanilla Buttercream
- 1 quart fresh strawberries
- Preheat oven to 350°. Prepare two 9” cake pans with your favorite nonstick method. If you don’t have 9” pans, eight inch will also work. If you don't have 9" pans use 8" filling the pans halfway.
- Leftover batter can be used to make cupcakes.
- It will also keep well in the refrigerator in an airtight container for up to a week.
- Prepare the cake mix according to package directions and divide the batter evenly between the two pans.
- While the cake is baking prepare the no bake cheesecake, again according to package directions.
- Allow the filling to set in the refrigerator for at least two hours so that it will firm up.
- You'll only need the filling mix, save the graham cracker crumbs and cherry filling for another use.
- Once cake is done allow the layers to cool in the pan for 5-10 minutes on a wire rack.
- If there is a dome on the layers slice them off with a long serrated knife and store in the freezer for a snack or to make cake truffles.
- Turn the cakes onto wax paper covered racks and let them cool completely.
- Place one cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling.
- Slice half of the strawberries and place on top of the filling.
- Top with second layer and frost the entire cake with vanilla buttercream and garnish the top with whole and or sliced strawberries.
- Another alternative is to add the remaining cheesecake filling to the top of the cake and frost only the sides with the buttercream frosting.
These are the linky parties I participate in. Drop by and show them a little love!