If there’s a better combination of disparate parts than the ones that come together to form this stellar strawberry shortcake recipe, please alert the media (that’s us, we’re the media).
The players: fresh strawberries (macerated in lemon juice and sugar), homemade whipped cream that’s so good you may be tempted to eat it as dessert alone (while your friends and family wait patiently for their plated desserts in the next room), and lemon-scented cream biscuits that stay tender, light, and tangy from a generous addition of sour cream to the dough, which comes together in the blink of an eye.
This is the time to seek out perfect strawberries, the ones that are only at the farmers market for a few weeks of the year. Other fresh berries calling your name? By all means, use those instead. And as berry season wanes, turn to sliced stone fruit instead.
Come winter, remember the past and dream of the future—this dessert is for spring and summertime only. For more guidance on our best strawberry shortcake recipe,
To make the bottom crust, you’ll need:
22 Golden Oreos Crushed
5 Tbsp. Melted butter
For the filling, you’ll need:
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp. Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping
For the topping, you’ll need:
12 Golden Oreos Crushed & divided into
2 bowls (one for plain Oreo topping, one for
your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp. from a small package of strawberry gelatin
-Preheat oven to 350 degrees (you do this to ensure an even heat regulated space within the oven, so that all parts of the cake can be done at the same time – both on the inside and on the outside.)
-Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
-For the crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
-For the filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
-Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
-Blend in the eggs, one at a time, beating the batter well after each one.
-Blend in heavy cream.
-At this point mix the filling only until completely blended. Be careful not to overmix the batter.
-Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marbleize the cheese/strawberries.
-Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
-For the crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together.
-Scoop out 2 tablespoons of the mixture into a small bowl and set aside.
-Pour strawberry Jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
Pour the toppings over the cake.
-Serve, dig in and enjoy!