Ingredients:
Vanilla Sponge Cake Base:
1 cup (125g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs
½ cup (100g) sugar
½ cup (120ml) milk
¼ cup (60g) butter, melted
1 tsp vanilla extract
Strawberry Cheesecake Filling:
2 blocks (16 oz / 450g) cream cheese, softened
⅔ cup (130g) sugar
1 tsp vanilla extract
1 cup (240ml) heavy cream
2 tsp gelatin + 2 tbsp water (bloomed)
¾ cup strawberry puree
Pink food coloring (optional)
Strawberry Layer:
1½ cups diced fresh strawberries
1 tbsp sugar
1 tbsp strawberry jam
Topping:
Pink whipped cream or strawberry frosting
Golden cookie crumbs
Fresh strawberries
1 Oreo cookie (optional garnish)
Instructions
Whisk eggs and sugar until light. Warm milk, butter, and vanilla; slowly fold into egg mixture.
Sift in flour, baking powder, and salt. Fold gently.
Pour into pan and bake for 20–22 mins. Let cool.
Make Cheesecake Layer:
Bloom gelatin. Beat cream cheese and sugar until smooth. Add strawberry puree and vanilla.
Melt gelatin and mix in. Whip cream to stiff peaks and fold into cream cheese mixture.
Add pink coloring if desired.
Prepare Strawberry Layer:
Mix diced strawberries, sugar, and jam. Let sit 5–10 mins until juicy.
Assemble Cake:
Place sponge layer at the bottom of a springform pan. Add half cheesecake mixture.
Layer strawberry mixture, then remaining cheesecake filling. Smooth the top.
Chill at least 6 hours or overnight.
Decorate:
Pipe pink whipped cream or frosting on top.
Garnish with strawberries, cookie crumbs, and an Oreo.