Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake is a stunning dessert featuring rich cheesecake, tender strawberry cake, cream cheese frosting, and a cookie crumble topping.

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Strawberry shortcake cheesecake is a stunning dessert made with layers of strawberry cake, cheesecake, cream cheese frosting, and a cookie crumble topping. This layered dessert is the perfect blend of creamy, soft, and crunchy textures in every bite.

If you love beautiful strawberry desserts you’ll want to make Strawberry Trifle, Strawberry Cake Roll, or Strawberry Delight. 

Strawberry Shortcake Cheesecake Ingredients

Substitutions and Additions

Food coloring: You can use liquid food coloring instead of the gel called for in this recipe.

It won’t change the consistency significantly, but you may need to add a few more drops to achieve the same color.

Cake Mix: If you can’t find strawberry cake mix, vanilla works just as well. The strawberry gelatin will give it some strawberry flavor and pink color.

You can even try lemon cake mix for a strawberry lemonade shortcake cheesecake. 

How to Make This Strawberry Shortcake Cheesecake Recipe

Cookie Crumb Layer

STEP ONE: Preheat the oven to 350 degrees. Line a standard baking sheet with parchment paper and set it aside. 

STEP TWO: Evenly divide the coarsely crushed cookies into two small mixing bowls.

STEP THREE: Pour one of the three-ounce boxes of dry strawberry gelatin mix over one of the bowls of cookie crumbs and stir to combine.

STEP FOUR: Pour two tablespoons of the melted unsalted butter over the plain cookie crumb bowl, and mix well. 

STEP FIVE: Drop five to six drops of the red food coloring gel into the remaining two tablespoons of butter and stir to mix the coloring.

Pour the tinted melted butter over the gelatin crumb mixture.

Stir very well to ensure the color is evenly distributed.

STEP SIX: Evenly sprinkle the vanilla and strawberry bowls of buttered cookie crumbs onto the prepared baking sheet.

Bake for ten minutes.

Allow the crumbs to completely cool, while you prepare the cakes.

Strawberry Cake Layers

STEP SEVEN: Preheat the oven to 350 degrees. Generously spray two nine-inch round cake pans with baker’s spray. Set them aside.

PRO TIP: Baking spray such as Baker’s Joy or PAM Baking spray has flour added to nonstick cooking spray, making it easy to grease and flour pans in one step.

STEP EIGHT: Use a stand mixer, or an electric handheld mixer, and a medium-size mixing bowl.

Add the cake mix, eggs, melted unsalted butter, milk, and strawberry gelatin mix.

Mix all ingredients together, on medium speed, until well incorporated and smooth.

STEP NINE: Evenly divide the cake batter between the two prepared round cake pans.

Bake for 24 to 28 minutes, or until a toothpick inserted comes out clean.

Be sure to leave the oven on to bake the cheesecake.

STEP TEN: Allow the cake to completely cool on a cooling rack.

Once cooled, remove the cakes from the pans, and set them aside. 

STEP ELEVEN: Reduce the oven temperature to 325 degrees.

Cheesecake Layer

STEP TWELVE: In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set this aside.

STEP THIRTEEN: Line the bottom of a nine-inch springform pan with parchment paper, and generously spray the springform pan with nonstick spray. Set it aside.

STEP FOURTEEN: Using a stand mixer, or an electric handheld mixer on medium-high speed, cream together the cream cheese, heavy cream, and vanilla extract.

STEP FIFTEEN: Reduce the mixer speed to low, add the eggs one at a time, until all eggs are well incorporated.

STEP SIXTEEN: Leaving the mixer on low, slowly add the granulated sugar and the cornstarch.

Increase the speed to medium and mix until the batter is smooth.

PRO TIP: Be careful to avoid overbeating the cheesecake or it will puff up and crack during baking.

STEP SEVENTEEN: Pour the cheesecake batter into the springform pan.

STEP EIGHTEEN: Bake at 325 degrees for 40 minutes.

Leaving the oven door closed, turn the oven off and leave the cheesecake in the oven for 20 additional minutes.

STEP NINETEEN: Remove the cheesecake and allow it to cool on a cooling rack for 30 minutes.

STEP TWENTY: Tightly cover the cheesecake, and place in the freezer for one hour.

Frosting

STEP TWENTY-ONE: Use either a stand mixer, or a handheld mixer and a medium-size mixing bowl.

On medium-high speed cream together the cream cheese, heavy cream, and unsalted butter for two minutes.

Be sure to scrape down the sides of the bowl with a silicone spatula.

STEP TWENTY-TWO: Lower the mixer to low, and slowly add the vanilla. 

STEP TWENTY-THREE: Keeping the mixer speed low, slowly add the powdered sugar one cup at a time. Increase the speed to medium, and mix until smooth.

Assembling the Cake

STEP TWENTY-FOUR: Using your choice of serving plate, center one of the strawberry cake layers.

STEP TWENTY-FIVE: Scoop out ¼ cup of frosting and place in the center of the bottom cake layer.

Using either an offset spatula, or a silicone spatula, evenly smooth out the frosting. Don’t worry if there are crumbs in the frosting.

PRO TIP: A long offset spatula is a perfect tool for smooth, even frosting.

You can also use a rubber spatula or knife, but it will take a little more effort to achieve a level layer, which is essential to keep your cake from leaning.

STEP TWENTY-SIX: Remove the cheesecake from the freezer.

Carefully run a sharp, flexible knife along the inside edge of the cheesecake.

Slowly release the springform sides.

Line a flat plate with wax paper, and place it on top of the cheesecake.

Securely turn the cheesecake upside down to remove the base of the springform pan and the parchment paper.

Carefully turn the cheesecake right side up and place it on top of the bottom layer of strawberry cake.

STEP TWENTY-SEVEN: Scoop out another ¼ cup of frosting to smooth over the cheesecake layer. 

STEP TWENTY-EIGHT: Place the top strawberry cake layer on top of the cheesecake layer.

STEP TWENTY-NINE: Evenly spread the remaining frosting over the rest of the cake.

Again, do not worry if there are crumbs, the cookie crumb coating will hide the crumbs in the frosting.

STEP THIRTY: Break the cooled cookie crumbs up into small pieces.

STEP THIRTY-ONE: Sprinkle the top of the cake with cookie crumbs.

Using your hands, gently press/pat the cookie crumbs on the sides of the cake. 

Store any leftovers covered in the refrigerator for up to three days.

PRO TIP: Set the serving plate on top of a sheet of parchment or wax paper to catch any stray crumbs.

How to Serve

Make your Strawberry Shortcake Cheesecake even more decadent by serving it with a big scoop of vanilla ice cream, a dollop of whipped cream, and a handful of fresh strawberries.

You could even serve it with a tall glass of strawberry iced tea or ice cold milk. 

Storage

IN THE FRIDGE: Leftovers of this strawberry cheesecake dessert should be kept covered in plastic wrap in the refrigerator for up to three days. 

IN THE FREEZER: In general, frosted cakes do not freeze well and we do not recommend you freeze this recipe.

Strawberry shortcake cheesecake features a rich cheesecake layer surrounded by moist, strawberry cake, and covered with creamy cream cheese frosting. Then the entire cake is coated with a crunchy cookie crumble topping. This impressive dessert is perfect for special occasions, like a birthday, wedding shower, or holiday gathering. Guests won’t be able to stop talking about this gorgeous, delicious cake. 

Frequently Asked Questions

Can I freeze this cake? 

It is best to make this strawberry shortcake cheesecake recipe fresh as frosted cakes generally don’t freeze well.

How do I easily crush the cookies for this recipe? 

Place the cookies in a Ziploc bag and use a rolling pin or meat mallet to crush the cookies. You could also put them in the bowl of a food processor and run it until they are the desired size.

If I can’t find strawberry cake mix, what can I replace it with? 

If you can’t find strawberry cake mix, you can use white or even lemon cake mix instead.

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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake is a stunning dessert featuring rich cheesecake, tender strawberry cake, cream cheese frosting, and a cookie crumble topping.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 35 minutes mins

Chill Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

Cookie Crumb Layer

• 36 vanilla sandwich cookies, coarsely crushed
• 3 ounces strawberry gelatin mix
• 4 tablespoons unsalted butter, melted
• 5 to 6 drops red food color gel

Strawberry Cake Layers

• 16.5 ounces Strawberry Supreme cake mix
• 3 large eggs, room temperature
• ½ cup unsalted butter, melted
• 1 cup whole milk
• 3 ounces strawberry gelatin mix

Cheesecake Layer

• ¾ cup granulated sugar
• ¼ cup cornstarch
• 16 ounces cream cheese, softened (two 8-ounce packages)
• ¼ cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature

Frosting

• 8 ounces cream cheese, softened
• ½ cup heavy cream
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

 

Cookie Crumb Layer

• Preheat the oven to 350 degrees. Line a standard baking sheet with parchment paper and set it aside.
• Evenly divide the coarsely crushed cookies into 2 small mixing bowls.
• Pour 1 of the 3 ounce boxes of dry strawberry gelatin mix over 1 of the bowls of cookie crumbs and stir to combine.
• Pour 2 tablespoons of the melted unsalted butter over the plain cookie crumb bowl, and mix well.
• Drop 5 to 6 drops of the red food coloring gel into the remaining 2 tablespoons of butter and stir to mix the coloring. Pour the tinted melted butter over the gelatin crumb mixture. Stir very well to ensure the color is evenly distributed.
• Evenly sprinkle the vanilla and strawberry bowls of buttered cookie crumbs onto the prepared baking sheet. Bake for 10 minutes. Allow the crumbs to completely cool, while you prepare the cakes.

Strawberry Cake Layers

• Preheat the oven to 350 degrees. Generously spray two 9 inch round cake pans with bakers spray (Baker's Joy). Set them aside.
• Using a stand mixer, or an electric handheld mixer and a medium-size mixing bowl, add the cake mix, eggs, melted unsalted butter, milk, and strawberry gelatin mix. Mix all ingredients together, on medium speed, until well incorporated and smooth.
• Evenly divide the cake batter between the 2 prepared round cake pans. Bake for 24 to 28 minutes, or until a toothpick inserted comes out clean. (Be sure to leave the oven on to bake the cheesecake)
• Allow the cake to completely cool on a cooling rack. Once cooled, remove the cakes from the pans, and set them aside.
• Reduce the oven temperature to 325 degrees.

Cheesecake Layer

• In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set this aside.
• Line the bottom of a 9-inch springform pan with parchment paper, and generously spray the springform pan with nonstick spray. Set it aside.
• Using a stand mixer, or an electric handheld mixer on medium-high speed, cream together the cream cheese, heavy cream, and vanilla extract.
• Reduce the mixer speed to low, add the eggs one at a time, until all eggs are well incorporated.
• Leaving the mixer on low, slowly add the granulated sugar and the cornstarch. Increase the speed to medium and mix until the batter is smooth.
• Pour the cheesecake batter into the springform pan.
• Bake at 325 degrees for 40 minutes. Leaving the oven door closed, turn the oven off and leave the cheesecake in the oven for 20 additional minutes.
• Remove the cheesecake and allow it to cool on a cooling rack for 30 minutes.
• Tightly cover the cheesecake, and place in the freezer for 1 hour.

Frosting

• Using either a stand mixer, or a handheld mixer and a medium-size mixing bowl, on medium-high speed cream together the cream cheese, heavy cream, and unsalted butter for 1 ½ to 2 minutes. Be sure to scrape down the sides of the bowl with a silicone spatula.
• Lower the mixer to low, and slowly add the vanilla.
• Keeping the mixer speed low, slowly add the powdered sugar 1 cup at a time. Increase the speed to medium, and mix until smooth.

Assembling the Cake

• Using your choice of serving plate, center 1 of the strawberry cake layers.
• Scoop out ¼ cup of frosting and place in the center of the bottom cake layer. Using either an offset spatula, or a silicone spatula, evenly smooth out the frosting. (Don’t worry if there are crumbs in the frosting)
• Remove the cheesecake from the freezer. Carefully run a sharp, flexible knife along the inside edge of the cheesecake. Slowly release the springform sides. Line a flat plate with wax paper, and place it on top of the cheesecake. Securely turn the cheesecake upside down to remove the base of the springform pan and the parchment paper. Carefully turn the cheesecake right side up and place it on top of the bottom layer of strawberry cake.
• Scoop out another ¼ cup of frosting to smooth over the cheesecake layer.
• Place the top strawberry cake layer on top of the cheesecake layer.
• Evenly spread the remaining frosting over the rest of the cake. (Again, do not worry if there are crumbs, the cookie crumb coating will hide the crumbs in the frosting)
• Break the cooled cookie crumbs up into small pieces.
• Sprinkle the top of the cake with cookie crumbs. Using your hands, gently press/pat the cookie crumbs on the sides of the cake.

Video

Notes

• To help keep the cookie crumbs contained, spread wax paper or parchment paper under the serving platter.
• When flipping the cheesecake layer, spray the wax paper lightly with nonstick spray.
• You can run the flexible knife under hot water before running it along the inside of the springform pan.