Strawberry Shortcake Cheesecake Cake is not only completely gorgeous strawberry cake cookies look at, but its insanely delicious, with a thick layer of homemade cheesecake stuffed right into the center, then topped with that strawberry crumble we all love so much! To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment.
Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl. With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
Pour the prepared batter into the prepared pan and gently tap to release any air bubbles. Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set. Turn off the oven and allow the cheesecake to cool for 15 minutes before removing. Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight. Prepare the strawberry puree by adding chopped strawberries, sugar, jello and water into a small saucepan and bring to a boil. Let boil for 2-3 minutes or until the strawberries are softened and the sugar is melted. Pour into a food processor and puree.
Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer equipped with a paddle attachment. With the mixer on low speed, slowly add the butter into the flour mixture. In a medium bowl, combine the sour cream, eggs, and strawberry puree and whisk together. Slowly add the wet ingredients into the flour mixture and mix well. Add in pink food coloring until you get the shade of pink you like and scrape the sides of the bowl and mix on high speed for 2-3 minutes. Pour the batter evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean. Allow to cool in the pans for about 10 minutes then remove and allow to cool completely on a wire rack.