Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake is a decadent, showstopping dessert that combines the best of both worlds: soft and vibrant strawberry cake layers, a creamy cheesecake center, and a buttery cookie crumb layer. Topped with airy cream cheese frosting and crunchy strawberry crumbs, this cake is a celebration of textures and flavors. Perfect for special occasions or just to indulge, it’s as beautiful as it is delicious!

Prep Time

• 1 hour

Cook Time

• 1 hour 15 minutes

Chill Time

• 6–8 hours (or overnight)

Total Time

• 8–10 hours

Servings

• 12 servings

Ingredients

For the Cookie Crumb Layer:

• 36 vanilla sandwich cookies (like Golden Oreos), coarsely crushed
• 1 (3 oz) box strawberry gelatin mix
• 4 tablespoons unsalted butter , melted
• 5–6 drops red or pink gel food coloring

For the Strawberry Cake Layers:

• 1 (16.5 oz) box Strawberry Supreme cake mix
• 3 large eggs , room temperature
• ½ cup (1 stick) unsalted butter , melted
• 1 cup whole milk
• 1 (3 oz) box strawberry gelatin mix (for flavor and color)

For the Cheesecake Layer:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 (16 oz) package cream cheese , softened
• ¼ cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs , room temperature

For the Cream Cheese Frosting:

• 8 oz cream cheese , softened
• ½ cup (1 stick) unsalted butter , softened
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

Step 1: Make the Cookie Crumb Layer

1. Place the vanilla sandwich cookies in a food processor and pulse until coarsely crushed—not powdery.
2. Transfer the crumbs to a bowl, add the strawberry gelatin powder , and stir to combine.
3. Add the melted butter and red or pink gel food coloring . Stir until the crumbs are evenly tinted and lightly moist.
4. Spread the mixture onto a baking tray and let it dry at room temperature or chill in the fridge to firm up. Set aside.

Step 2: Bake the Strawberry Cake Layers

1. Preheat the oven to 350°F (175°C) . Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the cake mix and strawberry gelatin powder .
3. Add the eggs , melted butter , and milk . Beat with an electric mixer on medium speed for 2 minutes until smooth.
4. Divide the batter evenly between the prepared pans and bake for 25–28 minutes , or until a toothpick inserted in the center comes out clean.
5. Cool the cakes in the pans for 10 minutes , then remove and let them cool completely on wire racks.

Step 3: Prepare the Cheesecake Layer

1. Reduce the oven temperature to 325°F (160°C) . Grease and line an 8-inch springform pan with parchment paper.
2. In a large mixing bowl, combine the sugar and cornstarch . Add the softened cream cheese and beat until smooth and creamy.
3. Add the heavy cream and vanilla extract , then beat in the eggs one at a time on low speed to avoid incorporating too much air.
4. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release any air bubbles.
5. Bake for 40–45 minutes , until the center is just slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour .
6. Chill the cheesecake fully in the refrigerator for at least 4 hours or overnight for the best texture.

Step 4: Make the Frosting

1. In a large bowl, beat the softened cream cheese and butter until light and fluffy.
2. Gradually add the powdered sugar , beating well after each addition.
3. Pour in the heavy cream and vanilla extract , and continue beating until smooth, creamy, and spreadable.

Step 5: Assemble the Cake

1. Place one strawberry cake layer on a serving plate. Add a thin layer of frosting to act as “glue.”
2. Carefully place the chilled cheesecake layer on top and spread a small amount of frosting around the edges to secure it.
3. Top with the second strawberry cake layer . Frost the entire cake, including the top and sides, with the remaining frosting.
4. Press the prepared strawberry cookie crumbs onto the sides and top of the cake for that signature shortcake crunch.

Step 6: Chill and Serve

1. Chill the assembled cake for at least 1 hour before slicing. This allows the layers to firm up beautifully.
2. Slice and serve chilled. Every bite will hold together like a dream, offering a perfect balance of moist cake, creamy cheesecake, and buttery crumbs.

Pro Tips

• Make Ahead: This cake can be made 1–2 days in advance and stored in the refrigerator. It also freezes well—wrap tightly and freeze for up to 1 month . Thaw in the refrigerator overnight before serving.
• Layer Stability: For easier assembly, chill the cake layers and cheesecake separately before stacking.
• Customizations: Swap the strawberry gelatin for another flavor (like raspberry or cherry) if desired.

Nutrition Facts (Per Serving, based on 12 servings)

• Calories: 480 kcal
• Carbohydrates: 55g
• Fats: 26g
• Protein: 6g
• Fiber: 1g
• Sugar: 38g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This Strawberry Shortcake Cheesecake is a masterpiece of flavors and textures. The soft, vibrant strawberry cake layers pair perfectly with the creamy cheesecake center, while the buttery cookie crumbs add a nostalgic crunch reminiscent of classic strawberry shortcake. Every slice is a work of art, and the combination of moist cake, creamy filling, and airy frosting makes it unforgettable.

Ready to create a dessert that’s as stunning as it is delicious? Grab your ingredients and get ready to savor a cake that’s rich, indulgent, and worthy of any celebration—it’s a dessert experience you won’t forget!