Strawberry Shortcake Cheesecake

This is as sinful and indulgent as you think. Highly reminiscent of Good Humor’s classic treat. My first attempt was “liked” by Good Humor on Twitter (yes, that is a humble brag). This is my second attempt. I tinkered with my notes and I am quite pleased with how this turned out.

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JUST LOOK AT HER!

This recipe is not for the faint of heart. You need to allocate at least two days for this project. You can make the crumble way ahead of time and stick it in the freezer. You can also make the puree ahead of time. You need to make your cheesecake the day/night before you assemble and decorate.

 

If I haven’t scared you off yet check out the ingredients and steps after the jump!

 

Ingredients:

 

Crumb:

1 pack of Golden Oreos

1 pack of strawberry gelatin

1 pack of vanilla pudding

Half stick of softened butter

(Gloves, if you’re weird like me.)

 

Cheesecake:

2-8oz cream cheese, room temp

1 C sugar

3 tbsp sour cream, room temp

½ tbsp. vanilla extract

2 eggs

½ tbsp. corn starch

 

Strawberry Cake:

2 ½ C flour

1 ½ C sugar

2 ½ tsp baking powder

½ tsp salt

1 tsp vanilla extract

¾ C strawberry puree, reduced*

Optional: 1 tsp strawberry gelatin for a slightly pinker cake

 

Vanilla Buttercream:

2 sticks softened butter

1 tsp vanilla extract

Roughly 5 cups of powdered sugar

 

Strawberry Puree:

As a rule, a pint of fresh strawberries generally yields roughly 1 ¼ cup of pureed strawberry

I used just over a half a pint of strawberries.

 

 

  1. ss19ss20Puree strawberries
  2. Bring to boil, reduce to simmer.
  3. Stirring occasionally, allow the puree to reduce (it will thicken and sometimes the color will darken)
  4. Allow the puree to cool completely
    1. This can be refrigerated in an air tight container until you’re ready to use it.

 

Crumble:

  1. In a food processor, pulse the cookies until they resemble sand
  2. Using your hand, “squish” the softened butter throughout the cookies, it will now be more like wet sand.
  3. Separate the crumbs into two bowls
  4. Sprinkle in strawberry gelatin ½ tbsp at a time until you get your desired color
  5. Add 1 tbsp of vanilla pudding to the other batch
  6. Combine the two batches
  7. This can be stored in a ziplock bag in the freezer

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Cheesecake:

  1. Preheat oven to 325 degrees
  2. In the bowl of your mixer, whip the softened cream cheese.
  3. Add the sour cream
  4. Add the sugar and vanilla
  5. Add the corn starch
  6. Add the eggs one at a time
  7. Scrape down the sides, mix until combined
    1. You don’t want to see any large flecks of cream cheese, small specks are okay.
  8. Cut a circle large enough to fit into the bottom of a 9” cake pan
  9. Spray with cooking spray, place parchment
  10. Pour cheesecake mixture into the pan, gently tap the pan on your counter to release any bubbles
  11. Bake for roughly an hour
    1. The cheesecake will be slightly jiggly in the center, a tad firmer towards the edges
    2. This cheesecake is a filling so some browning and cracks are fine. No one is going to see this. This is basically sacrilegious for traditional cheesecake, I know, but trust me.
  12. Allow the cheesecake to cool
  13. Cover with plastic wrap and allow cheesecake to set in the fridge for at least 4 hours, or overnight preferably

 

Strawberry Cake:

 

  1. In the bowl of your mixer, combine the flour, sugar, baking powder, salt and gelatin using the paddle attachment
  2. Add the softened butter
  3. Add the vanilla
  4. Add the egg whites, beat to combine.
  5. Scrape down edges
  6. Add cooled strawberry pureess
  7. Repeat above parchment*
  8. Divide the batter in two 9” cake pans
  9. Bake at 350 until the cake passes the toothpick test, about 20 minutes
  10. Cool in the pan then remove and cool on rackss2

 

Vanilla Buttercream:

  1. In the bowl of your stand mixer, whip the butter on medium until the butter looks white and fluffy
  2. Add vanilla
  3. On low speed, slowly and carefully add the powdered sugar about a cup at a time
  4. Slowly increase the speed and whip until well incorporated
  5. Repeat steps 3 and 4 until all of your sugar is used

Leftover buttercream can be stored in the freezer in a ziplock bag.ss4

 

Assembly:

  1. Lay down some parchment paper
  2. Place on layer of cake, place cheesecake and top with second layer of cake
  3. If you need to, trim the cake to make it a uniform sizess3
  4. Using a spatula, create a crumb coat on your cake
    1. This does not have to be pretty, it will not be seenss5ss6
  5. Sprinkle your crumble on top of the cakess7
  6. Carefully apply the crumble to the side of the cake

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Store cake in an airtight container in the fridge! Enjoy!!

 

 

 

 

 

 

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

 

The Most Perfect Carrot Cake Cupcakes Ever!

My baby is turning six tomorrow. I couldn’t figure out what kind of cupcakes to make him. My mama (his grandma) suggested carrot cake. I thought it would be a challenge, as I’ve never made carrot cake before, but I decided that it sounded fun enough. We took a family trip to the market and I set off to work.

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Each step of the way I was unsure of how good they would turn out. And then…..I gave them the final product. Everyone said they are the perfect carrot cake cupcake. I’m taking them at their word. You let me know you what you think. Also, wish my big boy a happy 6th birthday!

 

Ingredients:

1 cup flour

¾ cup sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1/8 teaspoon clove

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

2 cups grated carrots (14-16 oz)

⅔ cup oil

2 eggs, beaten

½ tsp vanilla extract

 

Cream cheese buttercream:

8 oz cream cheese (room temp)

8 tbsp butter (room temp)

4 cups powdered sugar

2 tsp vanilla extract

 

Preheat your oven to 350 degrees.

In a large bowl or your stand mixer, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.

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In a separate bowl, combine the grated carrots and the oil. (Tip: grate your carrots in your food processor to save time).cc1cc2

Slowly add the carrot and oil mixture until just mixed.

Slowly add the beaten eggs until just mixed. Try not to over mix the batter.

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Place your liners into your muffin tin or grease your tin.

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Fill each groove to about 2/3 of the way.cc5

Bake for about 12 minutes or until the tops are golden brown and they spring back when you press them.

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Allow your cupcakes to cool.

 

While they cool, make your buttercream.

 

Whip your butter, cream cheese and vanilla together.cc8

Slowly add your powdered sugar one cup at a time (mixer on low).

Once all of the sugar is added and you’ve scraped down the sides, turn the mixer on med-high and whip for 1-2 minutes.

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Transfer the buttercream to a ziplock bag or a piping bag (or whatever you use) and ice the cupcakes.

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If you’re feeling fancy, garnish with thinly shaven carrots.

 

© 2017 by Alexa Mason. All Rights Reserved