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Strawberry Shortcake Cheesecake

side shot of strawberry shortcake cheesecake with a slice missing showing its inside layers on a cake rack
This strawberry shortcake cheesecake will be the most talked-about dessert at any party. A cheesecake layer is surrounded by moist, strawberry cake and finished with a cream cheese frosting. A crunchy cookie crumble topping provides the perfect blend of flavors and texture in every bite.
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Table of Contents
  1. STRAWBERRY SHORTCAKE CHEESECAKE INGREDIENTS
  2. HOW TO MAKE THIS STRAWBERRY SHORTCAKE CHEESECAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

This stunning strawberry shortcake cheesecake layers strawberry-flavored cake with a rich, creamy cheesecake filling. A topping made with crushed cookies is sprinkled over the cream cheese frosting for a truly impressive recipe.

For a fast and easy strawberry dessert, look no further than No-Bake Strawberry Jello Pie. Our Carrot Cake Cheesecake is another delicious dessert idea that combines cake and cheesecake. For a decadent cheesecake, try our Mint Chocolate Cheesecake.

close up shot of a slice of strawberry shortcake cheesecake on a white plate with a piece on a fork

MORE CHEESECAKE RECIPES:
No Bake Cherry Cheesecake | No Bake Blueberry Cheesecake


STRAWBERRY SHORTCAKE CHEESECAKE INGREDIENTS

strawberry shortcake cheesecake raw ingredients that are labeled

You will need:

FOR THE COOKIE CRUMB LAYER

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

FOR THE STRAWBERRY CAKE LAYERS

  • 16.5-ounce box of Strawberry Supreme cake mix
  • 3 large eggs, room temperature
  • ½ cup (1 stick, 113 grams) of unsalted butter, melted
  • 1 cup of whole milk
  • 3-ounce box strawberry gelatin mix

FOR THE CHEESECAKE LAYER

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

FOR THE FROSTING

  • 8 ounces of cream cheese, softened
  • ½ cup of heavy cream 
  • ½ cup (1 stick, 113 grams) of unsalted butter, softened
  • 1 teaspoon of vanilla extract
  • 2 cups of powdered sugar

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.

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HOW TO MAKE THIS STRAWBERRY SHORTCAKE CHEESECAKE RECIPE

STEP ONE: Crush the sandwich cookies (or Golden Oreos) in a zip-top bag using a rolling pin or meat mallet until they are coarse crumbs. Then divide the crushed cookie crumbs into two small mixing bowls. 

STEP TWO: Mix the crumbs in one bowl with one envelope of strawberry gelatin mix. Pour two tablespoons of melted butter over the crumbs in the second bowl and mix well.

strawberry shortcake cheesecake process shot of ingredients being mixed together in bowls

STEP THREE: Mix 5 to 6 drops of red gel food coloring with the remaining two tablespoons of melted butter. Stir into the gelatin crumb mixture, mixing well to distribute the color evenly.

strawberry shortcake cheesecake process shot of ingredients being mixed together in bowls

STEP FOUR: Evenly sprinkle both bowls of crumbs onto a baking sheet lined with parchment paper, and bake at 350°F for 10 minutes. Set aside and allow to cool.

strawberry shortcake cheesecake process shot of ingredients on a baking sheet

STEP FIVE: Beat together the cake mix, eggs, melted butter, milk, and strawberry gelatin mix with an electric mixer for a minute or two until smooth.

strawberry shortcake cheesecake process shot of ingredients being blended together in a bowl

STEP SIX: Divide the batter equally between two greased and floured round cake pans.

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 SEVEN: Bake cake batter at 350°F for 24 to 28 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack, then gently remove the cakes from the pans and set them aside.

strawberry shortcake cheesecake process shot of after cakes are baked and placed on a rack

STEP EIGHT: Whisk together the granulated sugar and cornstarch in a small bowl, then set aside.

STEP NINE: With an electric mixer on medium-high speed, cream the cream cheese, heavy cream, and vanilla extract. Reduce the speed to low and add the eggs one at a time until incorporated. 

strawberry shortcake cheesecake process shot of ingredients being whisked together in a bowl

STEP TEN: Slowly add the sugar and cornstarch mixture on low speed, then increase speed to medium and beat until smooth.

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

strawberry shortcake cheesecake process shot of ingredients being poured into bowl

STEP ELEVEN: Pour the cheesecake mixture into a springform cake pan lined with parchment and greased with nonstick spray. Place bottom of pan on a baking sheet to catch any leaks

STEP TWELVE: Bake cheesecake at 325°F for 40 minutes. Turn the oven off, leave the oven door closed, and let the cheesecake set for an additional 20 minutes.

strawberry shortcake cheesecake process shot of before and after cake is baked

STEP THIRTEEN: Remove the cheesecake from the oven and let cool for 30 minutes on a cooling rack, then cover tightly with aluminum foil and freeze for one hour.

STEP FOURTEEN: Beat the cream cheese, heavy cream, and butter on medium-high speed for 1 ½ to 2 minutes, scraping down the sides of the bowl with a rubber spatula. Reduce the speed to low and slowly add the vanilla extract.

strawberry shortcake cheesecake process shot of ingredients being whisked together in a clear bowl

STEP FIFTEEN: With the mixer on low, add the powdered sugar one cup at a time. Increase the speed to medium and mix until smooth and fluffy.

STEP SIXTEEN: Center one layer of strawberry cake on the serving plate. Frost the top with ¼ cup of frosting, creating a smooth and even layer. Crumbs in the frosting are fine, as they will be hidden by the other layers. 

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.

strawberry shortcake cheesecake process shot of frosting being spread over cake

STEP SEVENTEEN: Remove the cheesecake from the freezer and loosen it from the springform pan by running a sharp, flexible knife along the inside edge. Gently release the spring and remove the sides of the pan. Place a wax-paper lined plate on top of the cheesecake and turn it over to remove the base of the pan. Carefully place the cheesecake on top of the frosted bottom layer of strawberry cake.

STEP EIGHTEEN: Frost the top of the cheesecake layer with ¼ cup of frosting, then place the second strawberry cake layer on top of the frosted cheesecake.

strawberry shortcake cheesecake process shot of frosting being placed on to cake

STEP NINETEEN: Frost the entire cake evenly but don’t be too concerned about crumbs. Break the cookie crumble topping into pieces and sprinkle them over the cake, pressing them into the sides gently. 

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

strawberry shortcake cheesecake process shot of cookie crumbs being sprinkled on to cake

HOW TO SERVE

Add a scoop of vanilla ice cream, a spoonful of whipped cream or Cool Whip and fresh strawberries on top of this amazing strawberry shortcake cheesecake cake.

Serve with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash this delicious cake down.

STORAGE

IN THE FRIDGE: Leftovers of this strawberry cheesecake dessert should be kept covered in plastic wrap in the refrigerator for up to 3 days.

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

overhead shot of strawberry shortcake cheesecake with a slice being taken out of it

This strawberry shortcake with cheesecake in the middle is perfect for any special occasion, like a birthday party or baby shower. All the elements of this recipe come together so well, no one will guess you used a cake mix as the base to start this cake.

FAQ

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.

MORE RECIPES YOU’LL LOVE

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side shot of strawberry shortcake cheesecake with a slice missing showing its inside layers on a cake rack

Strawberry Shortcake Cheesecake

5 from 3 votes
This strawberry shortcake cheesecake will be the most talked-about dessert at any party. A cheesecake layer is surrounded by moist, strawberry cake and finished with a cream cheese frosting. A crunchy cookie crumble topping provides the perfect blend of flavors and texture in every bite.
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 3 hours 35 minutes
Servings 13

Ingredients
  

FOR THE COOKIE CRUMB LAYER

  • 36 vanilla sandwich cookies coarsely crushed
  • 3 ounce box strawberry gelatin mix
  • 4 tablespoon unsalted butter melted
  • 5 to 6 drops red food color gel

FOR THE STRAWBERRY CAKE LAYERS

  • 16.5 ounce box Strawberry Supreme cake mix
  • 3 large eggs room temperature
  • 1/2 cup unsalted butter melted (1 stick)
  • 1 cup whole milk
  • 3 ounce box strawberry gelatin mix

FOR THE CHEESECAKE LAYER

  • 3/4 cup granulated sugar
  • 1/5 cup cornstarch
  • 16 ounce package cream cheese softened
  • 1/4 cup heavy cream
  • 2 teaspoon pure vanilla extract
  • 3 large eggs room temperature

FOR THE FROSTING

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

Instructions
 

  • 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.
  • 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.
  • 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 to 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.
  • 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.
  • 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

Nutrition

Calories: 1081kcal | Carbohydrates: 85g | Protein: 17g | Fat: 77g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 800mg | Potassium: 345mg | Fiber: 1g | Sugar: 59g | Vitamin A: 2630IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 2mg
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  1. Megan Allison says

    I’m making this today or tomorrow for Sunday, how long does it stay fresh after being made?

    • Layne Kangas says

      Hi, Patricia – I haven’t personally tried switching out the gelatin powder. Google is showing that there are vegan substitutes available so those might work well if she cannot have traditional gelatin.

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