Dessert is quite possibly the most under utilized meal of the day. Lately I may have been relying on this truth to get away with making a lot of dessert and scrambling at the last minute to figure out what we are going to eat for dinner. As if dessert wasn’t enough. Pffft.
Honestly, between juggling work full-time, running kids to activities, and various other responsibilities we haven’t been around for dinner much anyway. All the more reason to have dessert around.
These Strawberry Shortcake Cheesecake Bars combine two of my loves. Cheesecake. If you’ve been following me for awhile you just rolled your eyes and said uh-duh. And Strawberry Shortcake which is by far one of my most favorite summertime desserts. Easy, cheap, and dessert. Dessert is an adjective in my book.
With summer in full swing, although it is counter intuitive, go preheat that oven of yours and whip up these bars. Bake them at night after the kids go to bed like I do. Open up the windows and dance around your kitchen singing to your favorite tunes. Unless you think that would creep your neighbors out. Mine are used to it by now and they usually get dessert out of it so they deal.
- 1 rectangular (around 11 oz) angel food cake
- simple syrup (see instructions)
- 16 oz cream cheese
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 - 2 oz bag freeze dried strawberries, such as Trader Joe's
- whipped cream and fresh strawberries, optional
- Preheat the oven to 325° and spray a 9x13 baking dish with nonstick cooking spray.
- Slice the angel food cake into 3 equal slices, lengthwise, and set in the bottom of the baking dish. This will serve as a crust of sorts. Brush liberally with simple syrup (equal parts water and granulated sugar boiled until slightly thickened) and set aside.
- In a large bowl beat the cream cheese, sour cream, and sugar until smooth.
- Add the eggs one at a time then the vanilla. Beat until fluffy.
- Spread the freeze dried strawberries evenly over the angel food cake.
- Pour and spread the cheesecake mixture over the cake and strawberries.
- Bake for 37-40 minutes then turn off the oven and open the oven door slightly. This prevents the cheesecake layer from cracking.
- Remove after 30 minutes to cool. Best served chilled. Top with whipped cream and fresh strawberries.
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