I usually like to save the best for last, but since today is Mother’s Day I wanted to share the crowning jewel of my Mother’s Day Menu…dessert! Strawberries and cream are a classic summer combination; I wanted to do a new twist on an old classic and so this cake was born. I based this recipe on my double-crusted cheesecake (which was featured here on Delish…yay!). This cake is light and fresh and very summery with the strawberries; it’s the perfect ending to a beautiful Mother’s Day (or any summertime) meal.
Happy Mother’s Day!
Strawberries & Cream Cake
(Yield: 1 cheesecake)
Oatmeal-Almond Crust:
2/3 c lightly packed brown sugar
1 c all-purpose flour
1 c whole wheat flour (or all-purpose flour)
1 1/2 c rolled oats
1 c almond meal/flour (I used Bob’s Red Mill)
1 tsp pure vanilla powder
1 1/2 sticks salted butter, melted
Strawberry Filling:
1 quart (4 c) fresh strawberries, washed, hulled, and sliced
2/3 c sugar (more or less depending on your preference and how sweet your berries are)
3 TB cornstarch dissolved in 4 TB cold water
1 tsp lemon juice
Cream Filling:
8 oz Neufchatel cheese, at room temperature
2 large eggs
2/3 c sugar
1 tsp vanilla bean paste
2 tsp lemon juice
Butter (to grease the pan)
Springform baking pan
Preheat the oven to 375F. In a large bowl, whisk together all dry ingredients for the crust, then use a fork to mix the melted butter into the dry ingredients. The mixture should have some lumps that are about the size of peas (you might find it easiest to use your hands to gently crumble the mixture until it has the right consistency). Lightly grease the bottom and sides of the springform pan with butter. Pour about 2/3 of the crust mixture into the greased cheesecake pan and reserve the other 1/3 for the topping. Use a glass to help you press the mixture down evenly in the pan (press just firmly enough so that the mixture is loosely compacted). Bake the crust for 8 minutes.
Use a mixer to combine the Neufchatel cheese and eggs (adding one egg at a time); then beat in the sugar, vanilla, and lemon juice until everything is just incorporated. Pour the Neufchatel mixture into the pre-baked crust and bake for 12-15 minutes (just until the cheese is starting to set).
In a medium pot over medium heat, simmer the berries, sugar, and 1/4 c water (covered) for about 10 minutes. Dissolve the cornstarch in cold water and add it to the berries, stirring constantly. Boil for about 2 minutes, then stir in the lemon juice.
Once the cheesecake is starting to set, remove it from the oven and spread the berry mixture on top; bake for 5 minutes. Remove it from the oven and evenly sprinkle the remaining crust mixture on top of the berry layer. Bake for another 15 minutes, or until the topping is golden brown and the sides are bubbling up.
Allow the cheesecake to cool completely to room temperature and then refrigerate for 2 to 4 hours before cutting and serving (4 hours is preferred).
I want to thank you all of you who participated in my last giveaway. It was interesting to see which dishes are the toughest to clean…it looks like eggs and cheese are two of the worst culprits! I used a random number generator to determine the winner…
A huge congratulations goes out to Sheila P! Please email me your address and I’ll send out your prize.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
A friend made this cathe for my birthday years ago. I finally found the recipe. I will be making it got my birthday this year!
Oh! This crumb cake looks so yummy! And red means love for mommy, right? :) My BFF’s birthday is coming soon. I think I’ll make her a cream cheese brownie!
Great cake, creamy, fruity and crumbly, all in one.
Mimi
Wow, I love strawberries! That looks so gorgeous and delicious!
This does look like a yummy Mother’s Day dessert.
Congratulations to the winner and that cakes looks like heaven…Love strawberries.
Strawberries are in their season here and I must absolutely try this lovely and mouthwatering cake before the season ends.
Mmm…looks delicious. I love that creamy filling and crumbly top. Strawberries are going to be in season soon….more now. This would be a nice one to make. Thanks for sharing.
Congratulations to Sheila!
And I am in love with this amazing cake. Seriously, how on earth do you come up with these great ideas in every single post? Maya is “doing my hair” as I read this and is saying, “that looks like a yummy cake Mama!” I agree.
The cake looks perfect. Your presentation is top notch. Hope you had a lovely Mom’s Day with your family.
Cheers!
WOW this cake is amazing!!!! GOing to have this one for my mama!! :)
Faith
Your photos are making me drool! Oh strawberry cream cake, is there anything better in the whole world of pastry?
I like what you did with it, much more interesting than the usual sponge.
Happy (belated) blog anniversary and mother’s day. (I have been away from the internet). The cake looks wonderful, Faith!
The before and after pictures are fascinating. It always amazes me how adding a little of something makes such a huge difference!
There is a real bonus to this special cake. You mentioned oatmeal or flour. With gluten free flour, we have a majestic cake for those who can’t eat the oats. I thank you for all those with celiac and other digestive orders, in the world.
You did a beautiful job, Faith.
I see creamy, crumbly, sweet and delicious here! This is so tempting right now Faith! Gorgeous photos. xo
Faith, this strawberry cream cake look so creamy and tasty…I have to try to make this now that strawberries are every where :-)
Congratulations to the winner ;-)
I bet your mom loved her cake. It looks fantastic!
Wow! Faith, that strawberry & cream cake looks DIVINE! Yummm! My mom would love that! I may have to make it for her :)
Congrats to the winner!
I’m loving this cake, Faith! Although it’s really a three layer bar, sort of. Copying the recipe now…perfect for a summer party on the patio!
Congrats to the winner!
I love strawberries! They are one of the best things about summer. Your cake looks so delicious. I like that you used the Neufchatel cheese and the topping is a terrific finishing touch. Yum!
what an amazing cake-so yummy! wish i could have tried it faith :)
Oh my god I am in LOVE with this cake! Strawberries, cheesecake, crumb heaven on top…can you say WOW. I think this definitely called for saving the best for first!
MMmmm I LOVE the crumb topping-my favortite! :) Hope you had a wonderful weekend!
I bet this went over well at your “parents day” celebration! Looks YUMMY!
What a beautiful looking dessert! And hehe yet more proof we are long lost twins Faith-I love strawberries and cream together and I love an oatmeal topping too! This is so clever :)
I can’t believe I won, thanks so much! What a beautiful cake for Mother’s Day!
there’s just so much to love about this, faith! the crumble on top is a BRILLIANT idea–it adds to the look, flavor, and overall enjoyment, no doubt. happy mom’s day, indeed!
Faith! You have done it again, my love! your cake is absurdly beautiful, luscious, and calling my name!! Truly the perfect dessert for such an occasion and it will be a star all spring and summer too! I mean, the slice of cake alone is tip-top on the talent and scrumptious scale, but your photography always captures the true essence of what you make. It’s beautiful. I’m drooling.
Happy Mother’s Day! That cake is interesting. Surely extremely scrumptious!
Cheers,
Rosa
This sounds like a wonderful combination of a crumble and a cheese cake. The crust sounds especially divine. Great dessert…perfect for Mother’s day!!
I totally ‘ooohed’ at these pictures! This looks like a fabulous combination of crumble, cheesecake and cake, mmm. Delish indeed!
That is one beautiful cake! Happy Mother’s Day to your mom!
That is a great cake for Mother’s Day! :)
What a fabulous cake, I love the crumbly topping! Happy Mother’s day!
That cake looks absolutely mouth watering! I bet your mom is enjoying this!
*kisses* HH