Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake is the ultimate layered dessert, combining the light, sweet flavor of strawberry cake with ultra-creamy cheesecake. Topped with whipped cream-cheese frosting and a crunchy strawberry cookie crumble, it’s like all your favorite summer treats baked into one show-stopping cake.

Why You’ll Love This Recipe

• Four irresistible layers: Soft strawberry cake, rich cheesecake, fluffy frosting, and crunchy cookie crumble. 
• Semi-homemade simplicity: Uses box cake mix to save time, while still delivering a bakery-quality flavor.
• Fun texture contrast: Creamy cheesecake meets crisp crumble and fluffy frosting for a delightful bite. 
• Pretty for entertaining: Visually stunning with its pink hues and layered design — perfect for celebrations. 

Ingredients

Strawberry Cake Ingredients:

• 15.25 oz of Duncan Hines Classic White cake mix
• 3 large egg whites
• 1/4 cup vegetable oil
• 1 cup milk
• 6 oz box of Strawberry Gelatin mix
• 1/2 cup mashed strawberries (optional)

Cheesecake Ingredients:

• 16 oz cream cheese
• 1 1/2 cup sugar
• 1 tbsp vanilla extract
• 1/4 cup cornstarch
• 3 large eggs
• 1/2 cup heavy whipping cream

Shortcake Cookie Crumbles:

• 2 11.5 oz packages of butter cookies
• 1/2 cup unsalted butter
• 2 tbsp ice water
• 6 oz box of Strawberry Gelatin Mix
• 3 drops of red food coloring

Whipped Cream Cheese Frosting Ingredients:

• 8 oz cream cheese
• 1/2 cup unsalted butter
• 1/2 cup whipping cream
• 2 1/4 cup confectioners sugar

Directions

1. Make the Strawberry Cake Layers
   a. In a large bowl, whisk together the white cake mix to remove lumps. 
   b. Sprinkle in the 6 oz strawberry gelatin mix, and whisk until fully integrated. 
   c. Add the 3 egg whites, ¼ cup vegetable oil, and 1 cup milk; mix on low speed until the batter is smooth and lump-free.
   d. Grease two 9-inch round cake pans with baking spray. 
   e. Divide the cake batter evenly between the two pans, filling each about ¾ full. 
   f. Bake at 350°F (177°C) for about 20 minutes, or until a toothpick inserted in the center comes out clean. 
   g. Let the cakes cool in the pans for a few minutes, then transfer them to a wire cooling rack to cool completely.
2. Make the Cheesecake Layers
   a. In a large bowl, beat the 16 oz of room-temperature cream cheese, ¼ cup cornstarch, and ½ cup heavy whipping cream until smooth. 
   b. Add the 3 eggs, one by one, mixing until fully incorporated. 
   c. Stir in the 1 1/2 cup sugar and 1 tablespoon vanilla extract until the cheesecake batter is creamy and lump-free. 
   d. For the crustless cheesecake layer: Line a 9-inch round cake pan with parchment paper (letting it hang over the edges), then pour in 3 cups of the cheesecake mixture.
   e. Place that pan on a baking sheet, then pour ½ cup of water into the baking sheet (not into the cheesecake) to create a water bath. 
   f. Bake this cheesecake layer at 350°F (177°C) for 30 minutes, or until set.
   g. Meanwhile, make the crusted cheesecake: In a food processor, combine 1 package (or approximately half) of the butter cookies, ½ cup unsalted butter, and 2 tbsp ice water. Pulse until the mixture holds together like dough. 
   h. Press that dough into the bottom and slightly up the sides (about ¼ inch) of a 9-inch springform pan. 
   i. Bake the crust in that springform pan at 350°F (177°C) for about 15 minutes.
   j. Let the crust cool. Then pour in the remaining cheesecake batter, smoothing the top. 
   k. Bake the filled springform pan at the same temperature (350°F / 177°C) for 30–35 minutes, until the cheesecake is fully set. 
3. Make the Cookie Crumble (Crunch) Topping
   a. In your food processor, add the rest of the butter cookies along with 2 tbsp ice water and ½ cup unsalted butter. Pulse until you get large crumbs. 
   b. Remove about half of that crumb mixture and set it aside (this will remain the “plain” crumbs). 
   c. To the remaining crumbs, add the 6 oz of strawberry gelatin mix and 3 drops of red food coloring in the processor. Pulse a few times until the crumbs have a medium-tone pink color. 
   d. Line a baking sheet with foil or parchment, then spread the pink crumbs and plain crumbs in a single layer.
   e. Bake at 350°F (177°C) for 10 minutes, just until the crumbs are slightly toasted. 
   f. Remove from the oven and let them cool completely, then break them apart (or “crumble” them) into smaller pieces. 
4. Make the Whipped Cream Cheese Frosting
   a. In a mixing bowl, beat 8 oz room-temperature cream cheese with ½ cup unsalted butter until smooth and well combined. 
   b. Add ½ cup whipping cream and continue mixing until the mixture is fluffy. 
   c. Gradually add 2 1/4 cups confectioners’ sugar, beating until the frosting is smooth, thick, and scoopable. 
5. Assemble the Strawberry Shortcake Cheesecake
   a. Make sure all layers are fully cooled before assembling. 
   b. Start with the crusted cheesecake (springform) as the bottom layer — remove it from the pan if needed. 
   c. Place one layer of the strawberry cake on top of the cheesecake. 
   d. Carefully place the crustless cheesecake layer (from the parchment-lined pan) on top of that cake layer. Use a spatula to position it gently or flip it over and peel off the parchment.
   e. Add the second layer of strawberry cake on top of the crustless cheesecake. 
   f. Frost the top and sides of the entire cake with the cream cheese frosting, keeping the layer thin. 
   g. Gently press the strawberry cookie crumbles (both pink and plain) over the frosting all around the top and the sides of the cake.
   h. Let the assembled cake chill in the refrigerator for about 20 minutes to set before slicing. 

Pro Tips and Variations

• Use room-temperature cream cheese: For both cheesecake and frosting, this ensures smoother mixing and prevents lumps.
• Water bath for cheesecake: The water under the cheesecake pan helps prevent cracking and ensures a silky texture.
• Even cake layers: Fill the two cake pans evenly so the assembled cake stacks neatly.
• Customize the strawberry flavor: If you like real fruit, add the optional ½ cup mashed strawberries to the cake batter. 
• Get the crumble right: Make sure the cookie crumble dries slightly after baking to stay crisp when pressed onto the frosting.

Serving Suggestions

• Slice the cake into generous wedges so each serving shows all four layers.
• Serve with fresh strawberries or a drizzle of strawberry sauce for extra berry flavor.
• Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• For a party, decorate the top with edible flowers or extra cookie crumbs.

Storage / Reheating

• Refrigerate: Store leftover slices in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze individual slices, well-wrapped in plastic wrap + foil, for up to 1 month. Thaw them overnight in the fridge.
• Before serving: Bring chilled cake to room temperature (or warm slightly) to soften the cheesecake and make flavors shine.

FAQs

Can I use a strawberry cake mix instead of white?
Yes — using a strawberry-flavored cake mix will heighten the berry flavor. I Heart Recipes suggests using white cake mix, but strawberry works too. 

Do I have to bake both cheesecake layers?
Yes, for this version you bake both: one crustless and one with a cookie crust. 

Can I skip the red food coloring for the crumble?
Absolutely — your crumble will just be a paler pink or beige rather than vibrant; it won’t affect the taste.

How firm is this cake? Does it need chilling?
It sets quite well, but chilling in the fridge for at least 20 minutes after assembly helps the layers hold together when slicing. 

Can I make this ahead of time?
Yes — bake all the components ahead (cake, cheesecake, crumble, frosting), then assemble shortly before serving. It’s even better that way.

Conclusion

Strawberry Shortcake Cheesecake is a labor of love — but worth every minute. With layers of soft, pink cake, creamy cheesecake, fluffy frosting, and crunchy crumble, it’s a dessert that looks as impressive as it tastes. Whether you serve it at a special gathering or make it just for fun, it’s sure to steal the spotlight.

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