strawberry shortcake

These Strawberry Shortcake Cheesecake Bars are a twist on a classic! Layered with a graham cracker crust, vanilla cake, no-bake cheesecake, and juicy strawberries on top, this is a strawberry shortcake on a whole other level.

WHAT YOU NEED ground graham cracker crumbs granulated sugar ground cinnamon kosher salt unsalted butter egg vanilla extract milk all purpose flour baking powder strawberries full fat cream cheese powdered sugar white chocolate

1. To make the graham cracker crust, mix together all of the crust ingredients and press into the bottom of the baking pan. Bake for 10 minutes. 2. To make the shortcake, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, mix together the softened butter and sugar until smooth and lightened in color. Then mix in the egg and vanilla.

3. Roughly mix in half of the dry ingredients, then the milk, then the rest of the dry ingredients. 4. Spread the batter over the baked crust and bake for 25-30 minutes.

5. Prep the strawberries. Cut the tops and slice, then give them a good rinse. Transfer to a large saucepan and add the sugar. Place over medium-low heat for gas or medium for electric and stir until the sugar is fully dissolved. Allow the strawberries to heat for about 5 minutes or until bright red, slightly tender, and glossy. 6. Transfer to a heat safe dish and store in the fridge.

7. Make the cheesecake layer. Mix together the cream cheese and powdered sugar either by hand or with an electric mixer. Then mix in the vanilla, followed by the melted white chocolate. To melt, heat in the microwave in 30 second intervals until smooth.

8. Spread the cheesecake over the cooled cake and create deep swirls all over the surface. These swirls will create little cavities for the strawberries and juices to sit. 9. Chill the cheesecake bars for at least 2 hours or until set. To serve, remove the bars from the pan and slice into 9 squares. Spoon a hefty amount of strawberries over a slice and enjoy!