Ingredients

Instructions

• Prepare the sponge cake according to the recipe instructions. If possible, bake in a 10-inch round pan, as the cake will shrink during baking. Otherwise, bake in a 9-inch round baking pan. Set aside to cool completely. The sponge cake can be made up to 3 days ahead of time, cooled and wrapped tightly and stored at room temperature, or frozen for longer storage. Defrost at room temperature before proceeding with the recipe.

• Trim the sponge cake. Preheat your oven to 325°F. Grease a 9-inch round springform pan (if you used a 10-inch round cake pan to make the sponge cake), or an 8-inch round springform pan (if you used a 9-inch round cake pan). Using a serrated knife, trim the edge of the sponge cake to fit snugly in the springform pan. Using a pastry brush, paint the top of the sponge cake with the melted strawberry jelly, and place the sponge cake in the prepared springform pan.

• Make the cheesecake layer. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, beat the cream cheese until light and fluffy. Add the granulated sugar, vanilla and eggs, one at a time, beating well to combine after each addition. The mixture should be thick and very smooth. Pour the cheesecake mixture on top of the sponge cake in the springform pan and spread it into an even layer with a spatula. Place the springform pan on a sheet of aluminum foil, and place in the center of the preheated oven. Bake until the cheesecake is set, and has no more than a slight jiggle in the center when shaken gently from side to side (about 50 minutes). Turn off the oven and prop open the oven door slightly. Allow the cake to sit in the oven for 10 minutes before removing it and placing it in the refrigerator to chill for about 15 minutes before unfolding the cake and allowing it to cool completely on the springform pan bottom.

• Make the topping and assemble. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat the heavy whipping cream and the confectioners’ sugar on medium-high speed until stiff (but not dry) peaks form (about 3 minutes). Spread the whipped cream on top of the cooled cake and top with the sliced strawberries. Slice and serve.

• Adapted from Kraft.