For the Dough:
4 eggs
A pinch of salt
170g (3/4 cup + 1 tbsp) sugar
170g (1 cup) flour
1 tsp baking powder
30g (2 tbsp) vegetable oil
40ml (3 tbsp) boiling water
Baking pan 18x28cm
For the Jam:
500g strawberries
60g (4 tbsp) sugar
50ml (1/5 cup) water
30g (3 tbsp) cornstarch
100ml (2/5 cup) water
For the Cream:
300g (1.3 cup) cream cheese
200g (1 cup) cream (33% fat)
50g (1/4 cup) sugar
Directions:
Preheat the oven to 356°F (180°C). Grease and line an 18x28cm baking pan with parchment paper.
In a mixing bowl, beat eggs with a pinch of salt until frothy. Gradually add sugar and continue beating until the mixture is thick and pale.
Sift flour and baking powder into the egg mixture. Gently fold in with a spatula until just combined.
In a small bowl, mix vegetable oil and boiling water. Gently fold this mixture into the batter until smooth.
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the jam, rinse strawberries and remove stems. Cut into small pieces and place in a saucepan with sugar and water. Cook over medium heat until strawberries are soft.
In a small bowl, mix cornstarch with water to form a slurry. Add the slurry to the strawberries and cook until the mixture thickens. Let the jam cool.
For the cream, beat cream cheese, cream, and sugar together until smooth and creamy.
Once the cake has cooled, spread a layer of strawberry jam over the top. Then spread the cream cheese mixture evenly over the jam layer.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Serve chilled and enjoy this delightful Strawberry Cream Cheese Cake!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes | Servings: 8-10 servings
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