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Bite into this dreamy strawberry treat—layers of rich, tangy filling sit on a crumbly, buttery crust, all topped off with a thick homemade strawberry sauce. Cozy afternoons and family berry trips come right back with each mouthful. Grab a fork and enjoy the creamy base bursting with bright, juicy berries and that golden, cookie crunch underneath.
This first came together for a sunny birthday and everyone raved about the strawberry swirl. Now, whenever strawberries pop up at the market, the crew begs for it again.
Irresistible Ingredients
- Eggs: Give the filling shape and a soft bite. Pick the brightest yolks you can find for best color
- Vanilla extract or paste: Rounds out the taste and brings everything together. For full-on aroma, pure is best
- Sour cream: Makes it both richer and a little tangy. Grab full-fat for that spoonable texture
- Full fat cream cheese: Holds the filling firm and creamy. Block style stays sturdy during baking
- Lemon zest: A bit of zest wakes up all the berry magic with citrus aroma. Go with a small, fresh lemon for best results
- Cornstarch: Keeps the batter from getting lumpy and helps everything stay smooth
- Fine salt: Sharpen up flavors and pump up the buttery notes
- Powdered sugar: Gives the crust its meltaway softness
- All-purpose flour: Lays down the structure for your base. Spoon it in lightly so you don’t get too much
- Unsalted butter: Sets up that crisp, cookie bottom layer. Look for the freshest, sweet-smelling butter
- Granulated sugar: Sweetens everything and helps the strawberry layer get nice and jammy
- Fresh or frozen strawberries: Both work great—just pick berries that are ruby red and super fragrant
Simple Step-by-Step
- Finish and Dress It Up:
- Run a thin knife around the cake once chilled, pop the pan open, and spread your strawberry sauce on top. Ring it with extra berries for a wow moment, then warm your knife for easy, clean slices. You’ll want a second piece, promise
- Bake Slow and Steady:
- Pour the whole thing over your baked crust and set the pan on a baking tray. Cook low and slow with a pan of water underneath to keep everything silky. Let it relax slowly in the oven, then cool fully on the counter. Finish with a chill in the fridge so the texture gets extra dreamy
- Blend the Filling:
- Zest your lemon and crush it with sugar and cornstarch to bring out all the scent. Whip your soft cream cheese till it’s fluffy, beat in the sugar mix, then blend in sour cream, strawberry sauce, and vanilla. Eggs go in last, each one mixed gently so your batter keeps its lightness
- Shortbread Base Time:
- Stir soft butter, flour, a sprinkle of salt, and powdered sugar together so it gets crumbly. Press this mix into your lined pan, prick here and there with a fork, and bake till the sides turn toasty gold. You’ll love how tender it turns out
- Strawberry Sauce Magic:
- Puree strawberries and sugar until smooth, bring it to a gentle simmer in a pan, and let it get thick and dark red. It’ll fill your kitchen with awesome fruity smells—don’t skip this! Chill the sauce before using so your cake layers stay perfect
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I get so hooked on the strawberry sauce, I double the batch to pour on pancakes the next day. My favorite memory My niece’s happy grin and strawberry-stained cheeks after her first bite. Nothing beats it.
Keep It Fresh
Stash leftovers in a sealed container in the fridge and they’ll stay tasty for up to a week. Want to save it longer Wrap, freeze, and you’ll be glad you did (it lasts up to three months). Always add that strawberry top right before serving—keeps everything bright
Swap-Outs and Changes
Don't have fresh berries on hand No worries—frozen will work. Prefer things classic Crush up some graham crackers for the crust instead of shortbread. Can’t do citrus Just skip the lemon zest, easy fix
How to Serve
This is best cold, topped with extra fresh berries for a total wow moment. Fancy it up with a sprinkle of flaky salt or a blob of whipped cream if that’s your jam. It always brings down the house at a backyard get-together or pops up as a cozy special dessert
Behind the Layers
This creamy dessert goes way back to Greek times, but turned into the sweet style we love in modern America. Strawberry on top caught on as a classic touch in home kitchens and diners—because everyone loves a taste of spring and sunshine
Recipe Questions & Answers
- → Can I use fresh or frozen strawberries?
Yep! Either one does the job. Frozen berries are super handy since you don't have to hull them, so they're quick for prep.
- → Could I go with a different crust instead of shortbread?
For sure. If you love the classics, a graham cracker base is awesome here. It goes great with all the creamy and fruity layers, too.
- → How do I keep the creamy layer from splitting?
Just start with everything at room temp, bake low and slow, then let it sit in the warm oven to cool off before chilling. That way, you dodge those pesky cracks.
- → What's the trick for storing leftovers?
Pop leftover slices into an airtight container and stash them in the fridge—good for a week. For longer, wrap tight and freeze, then let it thaw in there overnight before digging in.
- → Got any tips for clean, tidy slices?
Use a pretty sharp knife that's been dipped in hot water, then wipe it off before each cut. You'll get slices that look super neat.
- → Can I make this in advance?
Totally. It's even yummier after a night in the fridge. Just wait to spread the berries on top until you're ready to serve so it stays fresh-looking.