Instructions
1. Prepare the Pan
Line an 8-inch springform pan with parchment paper. Preheat oven to 350°F (175°C).
2. Make the Cake Layer
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In a bowl, whisk together flour, baking powder, and salt.
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In another bowl, cream butter and sugar until fluffy.
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Beat in eggs one at a time, then add vanilla.
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Alternate adding dry ingredients and milk, starting and ending with dry.
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Pour into the pan and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely.
3. Make the Cheesecake Filling
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Beat cream cheese and powdered sugar until smooth.
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Mix in vanilla, then slowly add the cold cream. Beat on medium-high until thick and fluffy.
4. Assemble the Layers
Spread cheesecake filling evenly over the cooled cake base. Refrigerate to set while preparing topping.
5. Make the Strawberry Topping
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In a small saucepan, combine sliced strawberries, sugar, and cornstarch mixture.
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Cook over medium heat for 5–7 minutes until thick and glossy.
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Let cool slightly before spreading on top of cheesecake layer.
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6. Chill and Serve
Refrigerate the assembled cake for at least 2 hours. Slice and serve chilled with optional whipped cream or crumbled shortbread.
Time & Yield
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Prep Time: 25 minutes
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Cook Time: 25 minutes
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Chill Time: 2 hours
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Total Time: ~2 hours 50 minutes
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Yields: 8–10 slices
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Calories: ~420 per slice
Tips & Variations
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Add strawberry extract to the filling for an extra berry punch.
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Use freeze-dried strawberry crumbs around the edges for decoration.
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Swap vanilla cake with strawberry cake for a fully pink layer effect.
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Best served the next day after full chilling.
Storage
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Wrap tightly and freeze up to 1 month. Thaw in fridge overnight.
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Make Ahead: Prepare one day before for best layering and flavor.
Tools You’ll Need
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8-inch springform pan
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Hand mixer or stand mixer
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Saucepan
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Mixing bowls
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Rubber spatula
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Parchment paper
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