Strawberry Shortcake Cheesecake

Strawberry shortcake cheesecake is a spectacular dessert that boasts two layers of moist strawberry cake, rich cheesecake, cream cheese frosting, and a cookie crumble topping. Your friends will rave about this decadent dessert that is perfect for baby showers, birthday parties, or any occasion or gathering.

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Impress your family and friends with this stunning strawberry shortcake cheesecake that tastes delicious and is beautiful to serve. Whether for a special celebration or a gathering with family or friends, this cake will steal the show. Moist layers of strawberry cake surround a delicious cheesecake filling, topped with a cream cheese frosting and finished off with a layer of crunchy vanilla cookie.

What Is Strawberry Crunch Cake? 

Strawberry crunch cake is filled with layers of strawberry-flavored cake surrounding a creamy cheesecake filling, topped with a sprinkling of delicious crumbled and flavored vanilla cookies on a rich cream cheese frosting.

Strawberry Shortcake Cheesecake Ingredients

You’ll need:

For the Cookie Crumb Layer:

• 36 vanilla sandwich cookies coarsely crushed
• 3 ounce box strawberry gelatin mix
• 4 tablespoons 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
• ½ cup unsalted butter melted (1 stick)
• 1 cup whole milk
• 3 ounce box strawberry gelatin mix

For the Cheesecake Layer:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• 16 ounce package cream cheese softened
• ¼ cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs room temperature

For the Frosting:

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

Substitutions and Additions 

FREEZE-DRIED STRAWBERRIES – Add chopped bits of freeze-dried strawberries to the cookie crumble topping for added color and even more strawberry flavor.

STRAWBERRY SUPREME CAKE MIX – Use a vanilla cake mix instead of strawberry. The strawberry gelatin will give it a pink color and add strawberry flavor. Lemon cake mix will also work and add a tart strawberry/lemony flavor. 

HEAVY CREAM – ¾ cup of milk mixed with ¼ cup of melted butter makes a perfect substitute for heavy cream.

How to Make Strawberry Shortcake Cheesecake

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

STEP TWO: Evenly divide the coarsely crushed cookies into 2 small mixing bowls.

STEP THREE: Pour 2 tablespoons of the melted unsalted butter over the plain cookie crumb bowl and mix well.

STEP FOUR: 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.

PRO TIP: Drop liquid food coloring in place of gel coloring into the remaining butter. You may need to use a few additional drops to achieve the same vibrant color.

STEP FIVE: 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.

STEP SIX: Preheat the oven to 350 degrees. Generously spray two 9-inch round cake pans with bakers spray (Baker’s Joy). Set them aside.

PRO TIP: Trace your round cake pans onto pieces of parchment or waxed paper, cut them out, and line the bottoms of your baking pans in place of cooking spray for a no-fail way to cleanly remove your cakes from the pans.

STEP SEVEN: Using a stand mixer or an electric handheld mixer and a medium-sized 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 EIGHT: 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.

STEP NINE: Allow the cake to cool completely on a cooling rack. Once cooled, remove the cakes from the pans, and set them aside.

STEP TEN: Reduce the oven temperature to 325 degrees.

STEP ELEVEN: Whisk together the granulated sugar and cornstarch in a small mixing bowl. Set this aside.

STEP TWELVE: Line the bottom of a 9-inch springform pan with parchment paper, and generously spray the springform pan with nonstick spray. Set it aside.

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

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

STEP FIFTHTEEN: 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.

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

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

STEP NINETEEN: Tightly cover the cheesecake, and place it in the freezer for 1 hour.

STEP TWENTY: Using either a stand mixer or a handheld mixer and a medium-sized 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.

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

STEP TWENTY-TWO: Keeping the mixer speed low, slowly add the powdered sugar 1 cup at a time. Increase the speed to medium and mix until smooth.

STEP TWENTY-THREE: Using your choice of serving plate, center 1 of the strawberry cake layers.

STEP TWENTY-FOUR: Scoop out ¼ cup of frosting and place it in the center of the bottom cake layer. Evenly smooth out the frosting using either an offset spatula or a silicone spatula. Don’t worry if there are crumbs in the frosting.

PRO TIP: Be sure to level out the frosting layer, so your cake stands tall without leaning. Use a long offset spatula for best results.

STEP TWENTY-FIVE: 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.

PRO TIP: Spray the wax paper with a coating of non-stick spray to prevent the cheesecake from sticking.

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

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

STEP TWENTY-EIGHT: 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 TWENTY-NINE: Break the cooled cookie crumbs up into small pieces.

STEP THIRTY: Sprinkle the top of the cake with cookie crumbs. Using your hands, gently press/pat the cookie crumbs on the sides of the cake.

How To Serve 

Serve a scoop of your favorite ice cream, a dollop of fresh whipped cream, and a wedge of strawberry shortcake cheesecake. For an extra treat, add a few fresh strawberries.

Storage 

IN THE FRIDGE: Strawberry shortcake cheesecake can be covered with plastic wrap and kept for up to three days in the refrigerator. 

IN THE FREEZER: We do not recommend freezing this layer cake.

Who says magic can’t come from a box? No one will ever know this decadent strawberry shortcake cheesecake dessert began with a cake mix. The extra effort it takes to make this beautiful dessert will be worth it when you show up at the next gathering with this moist and creamy layer-cake that features strawberry-flavored cake, a rich cheesecake center, and cream cheese frosting finished with flavorful cookie crumble topping.

FAQ:

Question: What makes cheesecake crack and break?

Answer: Over-mixing cheesecake will cause it to puff up and crack during baking.

Question: Can I buy pre-crushed cookies and use them in this recipe?

Answer: Yes. Save the crushing step and begin with pre-crushed vanilla cookies from a bulk food store or grocer.

Question: Can I use different-sized baking pans for this recipe?

Answer: We recommend using two 9” round cake pans for best results.

Strawberry Crunch Cake with Cheesecake

Strawberry shortcake cheesecake is a spectacular dessert that boasts two layers of moist strawberry cake, rich cheesecake, cream cheese frosting, and a cookie crumble topping. Your friends will rave about this decadent dessert that is perfect for baby showers, birthday parties, or any occasion or gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 13

Ingredients

  

FOR THE COOKIE CRUMB LAYER

• 36 vanilla sandwich cookies coarsely crushed
• 3 ounce box strawberry gelatin mix
• 4 tablespoons 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
• ½ cup unsalted butter melted 1 stick
• 1 cup whole milk
• 3 ounce box strawberry gelatin mix

FOR THE CHEESECAKE LAYER

• ¾ cup granulated sugar
• ¼ cup cornstarch
• 16 ounce package cream cheese softened
• ¼ cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs room temperature

FOR THE FROSTING

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

Instructions

 

• Preheat the oven to 350°F. 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.

Keyword Strawberry Crunch Cake with Cheesecake Recipe