Ingredients with Measurements:
- 1 box of strawberry cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 1/4 cups water
- 2 (8 oz) packages of cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup strawberry jam
- 1/2 cup fresh strawberries, chopped
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Fresh strawberries for garnish
Special equipment needed:
- 2 (9-inch) round cake pans
- Electric mixer
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix until well combined.
3. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. While the cakes are baking, prepare the cheesecake filling. In a separate mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
5. Once the cakes are done, remove them from the oven and let them cool completely.
6. Spread the strawberry jam over one of the cake layers. Then, spread the cheesecake filling on top of the jam.
7. Sprinkle the chopped strawberries over the cheesecake filling.
8. Place the second cake layer on top of the cheesecake filling.
9. In a separate mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
10. Spread the whipped cream over the top of the cake.
11. Using a piping bag with a star tip, pipe rosettes around the edge of the cake.
12. Garnish the top of the cake with fresh strawberries.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 50g
Protein: 6g
Substitutions for ingredients:
- You can use any flavor of cake mix instead of strawberry.
- You can use any flavor of jam instead of strawberry.
- You can use frozen strawberries instead of fresh.
Variations:
- You can add a layer of sliced bananas to the cheesecake filling.
- You can add a layer of chocolate ganache on top of the cheesecake filling.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a serrated knife to level the cake layers before assembling the cake.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the cake cold or at room temperature.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Fresh strawberries
Pairings:
Coffee or tea
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the cake layers are too thin, you can use 3 cake pans instead of 2.
- If the cheesecake filling is too thick, you can add a tablespoon of milk to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Sweet, creamy, and fruity
Serving suggestions:
Serve the cake as a dessert for a special occasion or celebration.
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