Servings: 6" cake - feeds 8 to 12

Ingredients: subheading: Ingredients:
Cake: subheading: Cake:
1/2 cup butter (113g) ½ cup butter (113g)
1/2 cup vegetable oil ½ cup vegetable oil
3/4 cup sour cream ¾ cup sour cream
1 1/2 cups sugar 1 ½ cups sugar
1 1/2 cups buttermilk room temperature 1 ½ cups buttermilk room temperature
3 large eggs room temperature 3 large eggs room temperature
1 tablespoon vanilla extract 1 tablespoon vanilla extract
3 1/2 cups all-purpose flour 3 ½ cups all-purpose flour
4 teaspoons of baking powder 4 teaspoons of baking powder
1 package Strawberry Jello 1 package Strawberry Jello
 
Cheesecake: subheading: Cheesecake:
5 - 8 oz packages of cream cheese, room temperature 5 - 8 oz packages of cream cheese, room temperature
1/2 tsp salt ½ tsp salt
1 3/4 cups sugar 1 ¾ cups sugar
2 tsp vanilla 2 tsp vanilla
5 eggs large, room temperature 5 eggs large, room temperature
3/4 cup sour cream ¾ cup sour cream
 
Strawberry Crumble: subheading: Strawberry Crumble:
1 package Golden Oreos 1 package Golden Oreos
1/2 cup melted butter ½ cup melted butter
3 oz box of Strawberry Jello 3 oz box of Strawberry Jello
Pink food colouring Pink food colouring
 
Cream Cheese Frosting: subheading: Cream Cheese Frosting:
1 cups (2 sticks) salted butter, room temperature 1 cups (2 sticks) salted butter, room temperature
1 8 oz package of creamcheese 1 8 oz package of creamcheese
8 cups icing sugar, sifted 8 cups icing sugar, sifted
2 teaspoons vanilla extract 2 teaspoons vanilla extract

Instructions: subheading: Instructions:
Cake: subheading: Cake:
Preheat an oven to 350°F.
Prepare three 6" pans (grease and line with parchment paper) *There will be extra batter, make more cakes or anything you choose*
Using a stand mixer, cream the butter, vegetable oil, and sugar together until light and fluffy. Add in eggs, sour cream and vanilla extract and beat until combined.
Add in flour, baking powder, jello and buttermilk. Mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.
Divide the batter among the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely. Wrap in Saran wrap and freeze until needed.
Cheesecake, middle layer: subheading: Cheesecake, middle layer:
Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix very well.
Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
Pour the batter into 6" pans, lined with parchment wrapped with foil. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top. If you're using 6" pans then you will have some extra batter for mini cheesecakes or cakes, which you can bake in cupcake liners or other cake pans.
Place pans into a large roasting pan or on a deep baking sheet.
Bake at 350°F for 20 minutes then reduce temperature to 300°F and bake another 40 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with Saran wrap and freeze until needed, at least a few hours or overnight.
Strawberry Crumble: subheading: Strawberry Crumble:
Add the cookies into the food processor. Pulse until it resembles large crumbs. Do not over pulse! Add strawberry Jello. Add melted butter and mix in food coloring. Toss into the cookie crumbs. You can add additional coloring until you get the desired color, but mixing it with the butter is a little trick to coat the crumbs more evenly!
Line a cookie sheet with foil, then sprinkle the crumble on sheet. Let dry for 30 minutes to an hour.
Cream Cheese Frosting: subheading: Cream Cheese Frosting:
Using a whisk attachment, cream butter and creamcheese for about 7 minutes until smooth & pale in colour, then very slowly with the mixer on low, add icing sugar a little at a time (one spoonful) until each addition is well mixed. Scrape down sides of bowl as needed. Add vanilla. Whip together for 3 to 5 minutes on medium/high speed. Switch to the paddle attachment and whip 7 to 10 minutes on low/medium speed.
Assemble the cake: subheading: Assemble the cake:
Start with the bottom cake layer, adding cream cheese frosting between layers. Carefully top with a layer of the strawberry cake with the flat side on the bottom. Level the top, if needed. Frost the sides and top of the cake.
Sprinkle the shortcake crumbs on top of the cake and pat onto the sides as well. Refrigerate, serve at room temperature.
Top with cream cheese frosting swirls, cookies and fresh strawberries!