Ingredients
FOR THE GRAHAM CRACKER CRUST
- 25 (380 g) graham crackers full rectangle cracker
- 3/4 cup (165 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
FOR THE STRAWBERRY CAKE
- 1 3/4 cups (350 g) granulated sugar
- 1 cup (226 g) unsalted butter, room temperature
- 1/3 cup (72.6 g) vegetable or canola oil
- 3 eggs, room temperature
- 2 egg whites, room temperature
- 1 teaspoon (4.2 g) vanilla
- 1 teaspoon (4.2 g) strawberry extract or emulsion
- 3 cups (345 g) cake flour
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (3 g) salt
- 3/4 cup (175 g) strawberry puree reduction about 3 cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to 3/4 cup
- 1/2 cup (120 g) buttermilk, room temperature
- Pink food coloring, optional
FOR THE CHEESECAKE FILLING
- 8 ounces cream cheese
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 g) heavy whipping cream
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter, slightly cold
- 6 oz. (170 g) cream cheese, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1 teaspoon (4.2 g) strawberry emulsion
- 3 tablespoons (42 g) heavy whipping cream
- Pinch of salt
Instructions
FOR THE GRAHAM CRACKER CRUST
- Preheat the oven to 375 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.
- In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.
- Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.
- Bake the crusts for 5 minutes.
FOR THE STRAWBERRY CAKE
- Preheat your oven to 325 degrees F.
- In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes. Add the oil and beat for another 2 minutes, until light and fluffy.
- Add the eggs and egg whites, one at a time, and mix well after each addition. Add the vanilla and strawberry extract or emulsion.
- With the mixer on low, alternatively add the flour mixture with the strawberry puree and buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
- Evenly divide the batter between the three pans, about 17 ounces in each.
- Bake the cake layers for about 33 to 38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
FOR THE CHEESECAKE FILLING
- In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
- In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
- Fold in the heavy whipping cream into the cream cheese mixture.
- Store in an airtight container in the refrigerator until ready to use.
FOR THE BUTTERCREAM
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes.
- Turn the mixer to low speed and gradually add the powdered sugar, followed by the strawberry emulsion, cream, and salt.
- Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
- Before frosting your cake, mix the buttercream by hand with a wooden spoon to push out any air pockets. If the frosting feels too soft to frost or pipe, cover it and refrigerate it for about 30 minutes.
Assembly
- Place the first cake layer, top side up, in the center of a cake board or cake stand. Pipe a rim of buttercream around the top edge of the cake.
- Fill the center area with half of the cheesecake mixture. Layer on sliced strawberries.
- Place the second cake layer, top side up, on the filling and repeat step 2.
- Place the final cake layer, also top side up, and apply a thin layer of buttercream around the entire cake. This should look like a semi-naked cake. Freeze the crumb-coated cake for about 10 to minutes.
- Continue frosting and decorating the cake with the remaining buttercream.