Strawberry Shortcake Cheesecake
This Strawberry Shortcake Cheesecake is the ultimate dessert mash-up: rich, creamy cheesecake layered with moist strawberry cake and topped with a nostalgic cookie crumb coating. It’s a show-stopping treat that combines the best of strawberry shortcake and cheesecake into one irresistible slice. Perfect for birthdays, holidays, or anytime you want to impress!
Ingredients
For the Cookie Crumb Layer
36 vanilla sandwich cookies, coarsely crushed
1 (3 oz) box strawberry gelatin mix
4 tbsp unsalted butter, melted
5–6 drops red food color gel
For the Strawberry Cake Layers
1 (16.5 oz) box Strawberry Supreme cake mix
3 large eggs, room temperature
½ cup unsalted butter, melted (1 stick)
1 cup whole milk
1 (3 oz) box strawberry gelatin mix
For the Cheesecake Layer
¾ cup granulated sugar
¼ cup cornstarch
1 (16 oz) package cream cheese, softened
¼ cup heavy cream
2 tsp pure vanilla extract
3 large eggs, room temperature
For the Frosting
8 oz cream cheese, softened
½ cup heavy cream
½ cup unsalted butter, softened (1 stick)
1 tsp vanilla extract
2 cups powdered sugar
Step-by-Step Instructions
- Make the Cookie Crumb Layer
Crush vanilla sandwich cookies into fine crumbs.
Mix with strawberry gelatin powder, melted butter, and food coloring until evenly coated.
Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes. Cool completely, then crumble again for a fine texture.
- Bake the Strawberry Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, mix cake mix, eggs, melted butter, milk, and strawberry gelatin until smooth.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely before assembling.
- Prepare the Cheesecake Layer
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
Beat cream cheese, sugar, and cornstarch until smooth. Add heavy cream and vanilla.
Mix in eggs one at a time until just combined.
Pour into pan and bake for 45–55 minutes, until center is set.
Cool completely, then chill for at least 4 hours.
- Make the Frosting
Beat cream cheese and butter until creamy.
Add powdered sugar gradually, then heavy cream and vanilla.
Whip until light and fluffy.
- Assemble the Cheesecake
Place one strawberry cake layer on a serving plate.
Spread a thin layer of frosting, then carefully place the cheesecake layer on top.
Add the second strawberry cake layer.
Frost the entire cake with cream cheese frosting.
Press cookie crumbs around the sides and sprinkle generously on top.
Tips for Success
Chill the cheesecake overnight for the best texture.
Level your cake layers with a serrated knife for a neat stack.
Use gel food coloring for vibrant crumbs without adding too much liquid.
Make ahead: All components can be baked a day in advance and assembled later.
Variations
Chocolate twist: Swap vanilla cookies for chocolate sandwich cookies.
Berry mix: Use raspberry or cherry gelatin for a different fruity flavor.
Mini version: Make individual cheesecakes in cupcake liners for party servings.
Serving Ideas
Slice and serve chilled with fresh strawberries on top.
Pair with a drizzle of strawberry sauce for extra decadence.
Add whipped cream rosettes for a bakery-style finish.
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Conclusion
This Strawberry Shortcake Cheesecake is a dreamy, layered dessert that’s as beautiful as it is delicious. One bite and you’ll see why it’s a fan favorite!