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

• In a bowl, whisk together flour, baking powder, and salt.

• In another bowl, cream butter and sugar until fluffy.

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• Beat in eggs one at a time, then add vanilla.

• Alternate adding dry ingredients and milk, starting and ending with dry.

• Pour into the pan and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely.

3. Make the Cheesecake Filling

• 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

• In a small saucepan, combine sliced strawberries, sugar, and cornstarch mixture.

• Cook over medium heat for 5–7 minutes until thick and glossy.

• 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

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Chill Time: 2 hours

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• Total Time: ~2 hours 50 minutes

• Yields: 8–10 slices

• Calories: ~420 per slice

Tips & Variations

• 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.

• Swap vanilla cake with strawberry cake for a fully pink layer effect.

• Best served the next day after full chilling.

Storage

• 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.

• Make Ahead: Prepare one day before for best layering and flavor.

Tools You’ll Need

• 8-inch springform pan

• Hand mixer or stand mixer

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• Saucepan

• Mixing bowls

• Rubber spatula

• Parchment paper