Ingredients
- 3 8oz. packages cream cheese, softened
- ½ Tablespoon vanilla bean paste (or extract)
- Pinch of salt
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 3 eggs, room temperature
- 1 cup sour cream, room temperature
- ⅓ cup heavy cream, room temperature
- 6 Tablespoons butter, melted
- ½ cup brown sugar
- 2 teaspoons vanilla extract, separated
- 4 cups fresh strawberries, halved & separated
- 1⅓ cups flour
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ¾ cup milk, lukewarm
- Whipped cream, for garnish
- Fresh strawberries, for garnish
Recipe Description
A shortcake twist on a classic upside down cake, stacked on top of creamy vanilla bean cheesecake, then studded with fresh Florida strawberries – a beautiful winter treat!
In spite of my non-resolution of getting back to a healthy lifestyle with some of you, I’m gonna hit you with cake, today.
I’m a firm believer in everything in moderation, and the flexible dieting concept (thanks Lara) – meaning that even when you’re trying to eat better, you can still indulge in a little cheat once in a while.
Of course, I don’t think ditching all foods for the day to eat half of this Strawberry Upside-Down Cheesecake is a great idea…though after just one bite, you may be tempted!
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