• Total Time:
  • Prep Time: 2 hours
  • Cook Time: 18 minutes
  • Serves: 8-12
Cheesecake Filling
  • 1 1/2 Teaspoons vanilla extract, divided
  • 1 Cup heavy cream
  • 1 Package (16 ounces each) Driscoll's Strawberries, divided
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 Cup confectioners' sugar
Filling
  • 1 Package (16 ounces) Driscoll's Strawberries, divided
  • 1/2 Cup granulated sugar
  • 1 1/2 Teaspoons vanilla extract, divided
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 Cup heavy cream
  • 1/2 Cup confectioners' sugar
Shortcake
  • 1 3/4 Cups all-purpose flour
  • 1/4 Cup granulated sugar
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. salt
  • 5 Tablespoons unsalted butter, cold, cut into cubes
  • 3/4 Cup plus 2 tablespoons heavy cream
Shortcake
  • PREHEAT oven to 375°F.

    GREASE a 9-inch springform cake pan with cooking spray.

    CUT a 9-inch circle of parchment paper and fit it into bottom of pan.

    SPRAY parchment paper with cooking spray.

    PULSE flour, sugar, baking powder, baking soda, and salt in a food processor 2-3 times.

    ADD butter.

    PULSE until flour mixture resembles coarse crumbs.

    CONTINUE PULSING while slowly ADDING heavy cream.

    PULSE just until dough is moistened. Dough should remain crumbly and loose.

    POUR OUT dough onto lightly floured surface.

    GATHER dough into a ball and gently knead until smooth, about 5 turns.

    PRESS dough evenly into bottom of springform pan.

    BAKE for 18-20 minutes or until edges are golden brown.

    OPEN springform pan and allow shortcake to cool completely. Do not remove shortcake from bottom of pan.
Filling
  • BEAT cream cheese in a large bowl with an electric mixer until smooth.

    ADD granulated sugar.

    ADD 1 teaspoon vanilla extract.

    BEAT cream cheese mixture until ingredients are incorporated.

    SET ASIDE cream cheese mixture.

    BEAT heavy cream with an electric mixer in a large bowl until cream begins to bubble and thicken.

    ADD confectioners’ sugar.

    ADD ½ teaspoon vanilla extract.

    BEAT heavy cream mixture until soft peaks form.

    FOLD heavy cream mixture into cream cheese mixture until combined.

    SET ASIDE cheesecake filling.

    LINE the inside of the springform pan with a collar of parchment paper. 

    Collar should be about 2 inches higher than edge of pan.

    CLOSE the springform pan with the paper collar around the cooled shortcake.

    REMOVE STEMS from 6 large strawberries.

    CUT strawberries lengthwise into ¼-inch slices.

    CHOOSE the prettiest slices of strawberries.

    PRESS the prettiest slices of strawberries side-to-side against the inside of the parchment paper collar.

    SPREAD about 1 cup of cheesecake filling around strawberry slices and over shortcake, carefully filling in any gaps.

    REMOVE STEMS from remaining strawberries.

    PLACE strawberries cut side down on top of cheesecake filling.

    SPREAD remaining cheesecake filling evenly over top of strawberries, carefully filling in any gaps.

    COVER cheesecake loosely with plastic wrap.

    CHILL cheesecake in refrigerator until firm, about 4–5 hours or overnight.
Topping
  • REMOVE STEMS from 7-9 strawberries.

    MASH strawberries in a small bowl to make about ¾ cups of strawberry puree.

    SET ASIDE strawberry puree.

    MIX granulated sugar and cornstarch in a small saucepan.

    ADD water.

    ADD strawberry puree.

    COOK strawberry puree mixture over medium heat, stirring constantly.

    CONTINUE COOKING strawberry puree mixture until it begins to boil, THEN cook for an additional 1 minute while stirring.

    REMOVE strawberry sauce from heat.

    ADD 2-3 drops of food coloring if a deeper red color is desired.

    COOL strawberry sauce completely.

    SET ASIDE strawberry sauce.

    BEAT heavy cream with an electric mixer in a large bowl until cream begins to bubble and thicken.

    ADD confectioners’ sugar.

    ADD vanilla extract.

    BEAT heavy cream mixture until stiff peaks form.

    REMOVE cheesecake from refrigerator.

    SPREAD heavy cream mixture evenly over top of cheesecake.

    OPEN springform pan.

    PEEL AWAY parchment collar.

    REMOVE STEMS from remaining strawberries.

    CUT strawberries into quarters.

    ARRANGE strawberries on top of cheesecake.

    POUR strawberry sauce over strawberries.

    SERVE immediately or REFRIGERATE.
Rated 3 out of 5 by from Sauce not quite right Tried this recipe out, most of it was really tasty. I agree with the other reviewer on the sauce being off, I'm thinking the quantities of the corn starch and sugar quantities might be switched around because I ended up with a pink blob. I ended up using a different recipe for strawberry sauce and that worked out fine.
Date published: 2016-10-25
Rated 4 out of 5 by from Great Success! I made this cake at least ten times during last spring and summer. The first was for my family. The others were by requests from several friends who wanted a special cake to celebrate their special occasions. The majority of remarks from friends are related to the shortcake and design. Everyone loves it! I did find the instructions a bit confusing as it seems they are duplicated. For this reason, I've never made the sauce and probably never will.
Date published: 2016-10-25
Rated 3 out of 5 by from Lots of steps much turned out delicious. I believe the Strawberry Sauce recipe is not accurate. Attempted it three times and it turned out poorly/distasteful - maybe amounts are incorrect (sugar/corn starch)?
Date published: 2016-10-25
Rated 4 out of 5 by from A hit! This was a hit for my family and co-workers! While this recipe is a tad time consuming with multiple steps, I will continue to make it. Throwing all of the ingredients into the food processor made the crust a breeze. I doubled the whipped topping to make sure the tips of the strawberries were covered. It looks so pretty when finished. I did not make the strawberry topping as I am not of a fan of any sauce on cheesecake.
Date published: 2016-10-25
Rated 1 out of 5 by from Recipe directs you to use ingredients not listed! In the very beginning steps of this recipe, making the cake itself, it directs you to mix the dry ingredients including SALT, which isn't listed in the ingredient listing, thus you have no idea how much to use! I'll have to guess based on a generic shortcake recipe, but having to use another recipe to decipher this one makes this a flop for me.
Date published: 2016-10-25
Rated 5 out of 5 by from LOVE THIS I have made it 3 times and though the recipe is a little awkward to read it is heavenly and easy to do. Just take your time and choose the part you are making and work with it. FANTASTIC
Date published: 2016-10-25
Rated 2 out of 5 by from Looks gorgeous, tastes...meh I loved the idea of combining these desserts, and the beautiful pictures.I finally tried it on 4th of July, adding a few blue berries for patriotic decoration. The directions seem unnecessarily complicated and as another reviewer commented, "awkward". I had to read through the assembly steps several times to figure out what exactly she wanted me to do. (and I am not a novice baker). Anyway, it came out looking very impressive (just like the picture!) and we were so excited to dig in. Totally disappointed! :( What we all thought would be a dream combo just seemed strange to us. The cake in this recipe seemed really dense compared to our typical, fluffier strawberry shortcake, and the cream cheese seemed somehow out of place. In terms of a cheesecake though, it was way too fluffy and sugary, and with that thick shortcake it felt like just too much "crust". I LOVE both of these desserts on their own, but was not happy with the end result. Too bad! It looks so pretty!!
Date published: 2016-10-25
Rated 5 out of 5 by from A bit confused I have made this recipe a few times , starting about 5 or 6 years ago. It seems to me that the directions are confusing. It eventually turns out beautifully, but in the recipe directions for cheesecake filling, one cup heavy whipping cream is indicated twice...
Date published: 2018-03-09
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Serving Size:

Calories 850.60
Total Fat 62.62 g
Saturated Fat 37.24 g
Cholesterol 209.92 mg
Sodium 780.33 mg
Total Carbohydrates 65.44 g
Dietary Fiber 2.57 g
Sugar g
Protein 10.12 g