If you’ve ever dreamed of combining the creamy richness of cheesecake with the fruity charm of strawberry shortcake, this Strawberry Shortcake Cheesecake is your answer. With layers of soft pink strawberry cake, a dense vanilla cheesecake center, fluffy cream cheese frosting, and a crunchy strawberry cookie topping this dessert is bold, beautiful, and absolutely unforgettable.
Ingredients for Strawberry Shortcake Cheesecake
This recipe is made in stages, so make sure to prep each component in order for the smoothest assembly.
🍓 For the Cookie Crumb Layer
- 36 vanilla sandwich cookies (like Golden Oreos), coarsely crushed
- 1 (3 oz) box strawberry gelatin mix
- 4 tbsp 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
- 1/2 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
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 (16 oz) package cream cheese, softened
- 1/4 cup heavy cream
- 2 tsp pure vanilla extract
- 3 large eggs, room temperature
🍓 For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 cups powdered sugar
Why This Dessert Stands Out
This cake is a showstopper from every angle. The strawberry cake is soft and vibrant, the cheesecake is creamy and firm enough to slice cleanly, and the cookie crumb layer gives it that nostalgic strawberry shortcake crunch we all know and love. Unlike many layered desserts, this one holds together beautifully and is as easy to cut as it is to serve.
“This isn’t just a cake it’s an experience of textures: moist cake, creamy center, airy frosting, and buttery crumbs.”
Whether you’re making it for a birthday, Mother’s Day, or just to wow your friends, this dessert always steals the spotlight. And yes, it freezes wonderfully so you can make it ahead!
Step by Step to Make Strawberry Shortcake Cheesecake
1: Make the Cookie Crumb Layer
- Place the vanilla sandwich cookies in a food processor and pulse until coarsely crushed not powdery.
- Transfer to a bowl, add the strawberry gelatin powder, and stir to combine.
- Add melted butter and red gel food coloring. Stir until the crumbs are evenly tinted and lightly moist.
- Spread onto a baking tray and set aside to dry at room temperature or chill in the fridge to firm up.
2: Bake the Strawberry Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment.
- In a large bowl, whisk together the cake mix and strawberry gelatin powder.
- Add eggs, melted butter, and milk. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Divide the batter evenly between the pans and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and let cool completely on wire racks.
3: Prepare the Cheesecake Layer
- Reduce oven temperature to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
- In a large mixing bowl, combine sugar and cornstarch. Add softened cream cheese and beat until smooth and creamy.
- Add heavy cream and vanilla extract, then beat in the eggs one at a time on low speed to avoid incorporating too much air.
- Pour the batter into the pan and smooth the top. Tap the pan gently to release any air bubbles.
- Bake for 40-45 minutes until the center is just slightly jiggly. Turn off the oven, crack the door open, and let it cool inside for 1 hour.
- Chill the cheesecake fully in the refrigerator for at least 4 hours or overnight for best texture.
4: Make the Frosting
- In a large bowl, beat softened cream cheese and butter until light and fluffy.
- Add powdered sugar gradually, beating well after each addition.
- Pour in heavy cream and vanilla, and continue beating until smooth, creamy, and spreadable.
5: Assemble the Cake
- Place one strawberry cake layer on a serving plate. Add a thin layer of frosting to act as glue.
- Carefully add the cheesecake layer on top and spread a small amount of frosting again.
- Top with the second strawberry cake layer. Frost the entire cake top and sides with remaining frosting.
- Press the prepared strawberry cookie crumbs into the sides and top of the cake for that signature shortcake crunch.
Chill for at least 1 hour before slicing. The layers will firm up beautifully, and every slice will hold together like a dream.
Frequently Asked Questions About Strawberry Shortcake Cheesecake
Can I use store-bought cheesecake instead of homemade?
Yes, for a quicker version you can use an 8-inch round store-bought plain cheesecake. Just make sure it’s fully chilled and firm before assembling.
How far in advance can I make this cake?
You can prepare all components 1-2 days in advance. Assemble the cake and chill it overnight. Add cookie crumbs just before serving for maximum crunch.
Do I have to use food coloring in the cookie crumbs?
No it’s optional. The gelatin adds color already, but a few drops of food gel make the crumb coating more vibrant and visually appealing.
What’s the best way to slice this cake cleanly?
Use a long, sharp knife dipped in hot water and wiped dry between cuts. This helps slice through all layers smoothly without dragging the filling.
Can I freeze this cake?
Yes, you can freeze slices tightly wrapped in plastic and foil for up to 1 month. Thaw in the fridge overnight before serving.
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