Sunday, February 3, 2013
Strawberry Cake with Cheesecake Filling
This weekend was the celebration for a friend's birthday. Ladies' night! She does not like anything chocolate and I knew she loves strawberry cheesecake, so I thought to combine a traditional birthday cake with a cheesecake. Happy Birthday Kelsey!
1 1/2 sticks unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
Preheat the oven to 350 degrees. Line two 9 inch and two 6 inch cake pans with aluminum foil. Spray with non stick spray
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Then add the sour cream, lemon and orange zest, and vanilla. Add the flour, cornstarch, salt, and baking soda and mix until smooth.
Pour batter into each of the pans, about half way up. Bake for about 28 minutes or until a toothpick when inserted comes out clean. Allow to cool slightly and then remove from pans to cool completely.
Even out the tops of the cakes and blow away any loose crumbs.
16 ounces cream cheese, softened
2/3 cup white sugar
Pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla extract
Preheat the oven to 325 degrees. Line a 9 inch springform cake pan and a 6 inch cake pan with aluminum foil (makes removing the cheesecake very easy) and spray with non stick spray.
In a large bowl, beat the cream cheese until smooth, about two minutes. Add in the sugar and salt. Then add the eggs, one at a time, beating after each addition. Add the sour cream, heavy cream, and vanilla. Beat until smooth.
Pour into the pans, about an inch in each. Bake for about 40-45 minutes, until the cheesecake is set. Remove from the oven and allow to cool fully in the pan.
2 lbs confectioners sugar
2 teaspoons vanilla extract
1 stick butter, softened
16 ounces cream cheese softened
1/2 cup strawberries puree
2 tablespoons whipping cream
In a large bowl, combine the above ingredients. Add more confectioners sugar as needed to establish desired consistency.
Place one 9 inch layer of the strawberry on a serving plate. Top with the large cheesecake layer, followed by the remaining 9 inch strawberry layer. Top with a 6 inch strawberry layer, followed by the remaining cheesecake and strawberry layers. Insert three dowels into the cake for stability. Frost generously. Keep refrigerated until serving.