Fried Strawberry Cheesecake Sandwiches Recipe

I fell for a playful riff called Fried Strawberry Cheesecake Sandwiches: cream cheese whipped with powdered sugar and vanilla, sliced fresh strawberries and strawberry jam tucked between pound cake or Nilla wafers, finished with pancake batter, cinnamon sugar and a dusting of powdered sugar. Curious? Read on.

I got obsessed with these Fried Strawberry Cheesecake Sandwiches the minute I figured out how to hide a sweet cream filling inside crisp, golden pockets. I mash softened cream cheese with sifted powdered sugar and a touch of vanilla until it’s more like a spread than a paste, then fold in hulled and sliced strawberries and a spoonful of jam so each bite gives you that tangy surprise.

I use thin slices of pound cake about 1/4 inch thick as the sandwich bread, dip them in a simple batter of pancake mix, milk and one egg, then fry in vegetable oil about 2 inches deep until they puff and color up. Right out of the pan I toss the sandwiches in granulated sugar and cinnamon for that crackly outer layer, dust with powdered sugar if I’m feeling fancy, and sometimes serve with whipped cream or extra jam.

They’re messy, ridiculous and impossible to stop eating.

Why I Like this Recipe

1. I love the creamy, tangy cheesecake filling mixed with fresh strawberries, it tastes fancy but it’s easy to make.
2. I like that you can use pound cake or cookies, so it’s flexible when I dont have exactly what the recipe calls for.
3. The outside gets super crispy from the pancake batter and cinnamon sugar, so you get both soft and crunchy in every bite.
4. It’s fun to fry and serve warm with whipped cream or jam, perfect for sharing even though it’s a little messy.

Ingredients

• Cream cheese: rich, tangy and high in fat, gives protein and creamy texture to filling.
• Strawberries: fresh, slightly tart, add fiber and vitamin C, bright flavor and juicy bits.
• Pound cake: sweet buttery base that adds carbs and tenderness, absorbs fillings nicely.
• Pancake mix: quick batter with flour and sugar, provides crisp fried coating and golden color.
• Egg: binds batter, gives structure and richness, helps coating stick when frying.
• Granulated sugar and cinnamon: sweet crunchy finish, adds caramel like flavor and warm spice notes.
• Vegetable oil: neutral frying oil, high calories so use oil carefuly, makes sandwiches crisp.

Ingredient Quantities

• • 8 oz (225 g) cream cheese, softened

• • 1/2 cup (60 g) powdered sugar, sifted

• • 1 tsp vanilla extract

• • 1 cup (about 150 g) fresh strawberries, hulled and sliced

• • 2 tbsp strawberry jam or preserves

• • 12 thin slices pound cake (about 1/4 inch thick) or 24 sandwich cookies like Nilla wafers

• • 1 cup pancake mix

• • 1/2 cup milk (more if needed)

• • 1 large egg

• • pinch of salt

• • vegetable oil for frying, about 2 quarts or enough for 2 inches depth

• • 1/2 cup granulated sugar

• • 1 tsp ground cinnamon

• • powdered sugar for dusting (optional)

• • whipped cream or extra strawberry jam for serving (optional)

How to Make this

1. Beat the 8 oz cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla until smooth and creamy, then fold in the 1 cup sliced strawberries and 2 tbsp strawberry jam so you get a slightly chunky cheesecake filling.

2. If using pound cake, cut 12 thin slices about 1/4 inch thick; if using cookies, get 24 cookies ready. Spoon about 1 to 2 tablespoons of the filling onto half the slices or cookies, top with a second slice to make sandwiches, press lightly but not too hard or the filling will spill out.

3. Chill the assembled sandwiches in the fridge for 15 to 30 minutes so they firm up, or pop them in the freezer for 10 minutes if you are short on time.

4. Whisk together 1 cup pancake mix, 1/2 cup milk, 1 large egg and a pinch of salt until smooth; add a splash more milk if the batter is too thick. You want a thick pancake batter that will coat but not run off like water.

5. Heat vegetable oil in a heavy skillet or pot to about 350 F, with roughly 2 inches oil depth or about 2 quarts total. Use a thermometer if you got one, if not drop a little batter in and it should sizzle and puff up.

6. Working in batches so you don’t crowd the pan, dip each chilled sandwich into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden, about 2 to 3 minutes per side for pound cake sandwiches, 1 to 2 minutes per side for cookie sandwiches, turn gently so they don’t break.

7. Transfer fried sandwiches to paper towels to drain for a minute, they should still be warm when you do the next step.

8. Mix 1/2 cup granulated sugar with 1 tsp ground cinnamon in a shallow bowl and roll or sprinkle the warm sandwiches in the cinnamon sugar so they get a nice crunchy coating.

9. Dust with powdered sugar if you want, serve warm with whipped cream or extra strawberry jam on the side. Tip: keep finished sandwiches in a single layer in a 200 F oven while you finish the rest so they stay warm and crisp.

Equipment Needed

1. Two medium mixing bowls
2. Electric hand mixer or whisk
3. Rubber spatula
4. Wooden spoon or folding spoon
5. Cutting board and sharp knife
6. Measuring cups and spoons
7. Fine mesh sieve or sifter (for powdered sugar)
8. Baking sheet or plate for assembling sandwiches
9. Plastic wrap or airtight container for chilling
10. Heavy skillet or deep pot (enough for 2 inches oil)
11. Candy or deep fry thermometer
12. Slotted spoon and metal tongs (for turning and removing)
13. Wire rack plus a baking sheet or paper towels for draining
14. Shallow bowl for cinnamon sugar
15. Small sieve for dusting powdered sugar (optional)
16. Oven or warming drawer set to 200 F (optional)

FAQ

Fried Strawberry Cheesecake Sandwiches Recipe Substitutions and Variations

• Cream cheese: mascarpone (use 1:1 for a richer, silkier filling), Neufchâtel (same amount, less fat), or dairy free cream cheese (coconut or cashew based) if you need vegan, but it may be a bit sweeter.
• Fresh strawberries: frozen then thawed and drained (works great, just pat dry), raspberries or sliced peaches for a different flavor, or just boost the strawberry jam/preserve if fresh fruit isn’t available.
• Pound cake / sandwich cookies: thick sliced brioche or challah (trim to similar thickness), angel food or sponge cake for a lighter bite, or gluten free pound cake / GF sandwich cookies if you need gluten free.
• Pancake mix (batter): make your own by using 1 cup all purpose flour + 1 1/2 tsp baking powder + 1 tbsp sugar + pinch salt, then add milk and egg to match consistency; or use 1 cup self rising flour + 1 tbsp sugar and skip extra leavening. For an extra crisp coat try swapping half the milk for club soda.

Pro Tips

1) Chill the sandwiches well before battering. A firm filling sticks better and wont squish out when you fry. If youre short on time pop them in the freezer for 8 to 12 minutes but not so long they freeze solid or the cake/cookie will crack.

2) Get your batter texture right and let it rest. You want a thick pancake batter that clings, not a runny one. If its too thick add a splash more milk, too thin add a little pancake mix or 1 tsp cornstarch. Let the batter sit 5 minutes so the flour hydrates, it fries more evenly.

3) Control the oil temp and dont crowd the pan. 350 F is ideal, test with a small drop of batter first. Crowd the pan and the temp plunges, you end up greasy, soggy sandwiches. If outsides brown too fast lower heat a bit so the center has time to warm through.

4) Finish and hold the right way. Roll them in the cinnamon sugar while still warm so it sticks, then keep finished pieces in a single layer in a 200 F oven to stay crisp. If you need to prep ahead, skip the sugar coating and reheat briefly in the oven before serving so they stay crunchy.