2 cups heavy cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
Instructions:
Preheat Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract until fully combined. Set aside.
Make the Cake Layers:
In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
In another bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the cake batter evenly between the prepared cake pans.
Assemble and Bake:
Pour the prepared cheesecake batter over one of the cake layers in the pan. Spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the cheesecake layer is set.
Bake the other cake layer alongside the cheesecake layer for the same amount of time, or until a toothpick inserted into the center comes out clean.
Remove the cake and cheesecake layers from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Cream Frosting:
Continued on next page (page 3)👇
