strawberry shortcake cake

Ingredients
Pound cake

• 1 1/2 cups (3 sticks) butter, room temperature
• 1 1/2 cups (300 grams) sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 3 cups (360 grams) all purpose flour
• 1 teaspoon baking powder
• 1/4 cup (60 ml) milk
• Strawberry cheesecake
• 3/4 cup sugar
• 3X8 oz (670 grams) packages cream cheese, room temperature
• 1/2 cup strawberry preserve
• 4 oz cool whip, thawed
• 2 cups small diced fresh strawberries

Instructions
Pound cakePreheat the oven to 350F. Line a 17X11" baking pan with parchment paper. Set aside.
In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately, add the flour, baking powder and milk, stirring until just combined.
With a spatula, spread the cake batter evenly in the prepared pan and bake in preheated oven for 23 to 25 minutes.
Remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting on a wire rack and cool completely.
While the cake is baking, make the cheesecake filling.
In a mixing bowl add the cream cheese, sugar and strawberry preserve. Beat on low speed until well blended. With a spatula, fold in the cool whip and diced strawberries.
Place the cheesecake in the fridge and cool for about 1 hour.
To assemble the cake, cut the cake on the short side in 3 equal slices.
Place half of the strawberry cheesecake over the first layer and spread it evenly.
Arrange the second cake layer over the cheesecake filling and top with the remaining filling.
Top the cake with the third cake layer and press gently to level it.
Refrigerate for about 1 hour before cutting into slices.
Optional, decorate the cake with icing and fresh strawberries.

Note
Source recipes -Here-