Strawberry Shortcake Cheesecake is an amazing dessert topped with cream cheese frosting and crumb topping. The layers alternate with strawberry cake and cheesecake for a show stopping dessert.
Strawberry shortcake cheesecake
This recipe combines two of the the absolute best desserts. If you love strawberry cake and cheesecake, this dessert is for you. It is simply fabulous.
Not only does it look stunning with the layers but it tastes so rich and creamy. The cream cheese frosting and sweet crumb topping make it even better.
If you love strawberry shortcake also try Strawberry Shortcake Roll and Strawberry Shortcake Cookies.
Ingredients for the strawberry cake layer:
- Strawberry Cake Mix. Plus, the ingredients needed to prepare the cake.
Ingredients for the Cheesecake Layer:
- cream cheese, softened at room temperature
- Granulated Sugar
- cornstarch (see The Best Substitutes for Cornstarch)
- large Eggs
- Vanilla Extract
- Heavy Whipping Cream
Ingredients for the Frosting:
- cream cheese, softened at room temperature
- powdered sugar, sifted
- unsalted butter
- Vanilla Extract
Ingredients for the cookie crumb
- Golden Oreos
- Strawberry Gelatin Mix
- Whipped topping, thawed
How to make strawberry shortcake cheesecake:
For the Strawberry Cake Layer:
- First, preheat the oven to 350 degrees F. Spray 2 9-inch round cake pans with cooking spray.
- Prepare the strawberry cake mix batter in large bowl. Make this according to the instructions on the back of the box.
- Pour the batter into the cake pans. Evenly divide the batter between the two pan.
- Bake. Let the cakes bake for 24 to 28 minutes until a toothpick inserted into the middle come out clean.
- Cool. Place the cakes on a cooling rack to cool.
For the Cheesecake Layer:
- Lower the oven temperature to 325 degrees F. Line the bottom of a 9-inch spring foam pan with parchment paper. Then spray the sides of the pan with a cooking spray.
- Beat the cream cheese. Use a hand held mixer or stand up mixer and beat the cream cheese until smooth using high speed. Add the heavy whipping cream and the vanilla extract.
- Add the eggs. Lower the mixer speed and slowly add in the eggs one at a time.
- Continue to mix on low and add the the sugar and cornstarch. Once added, increase the speed on the mixer. Mix for 2 t and combine.
- Pour the batter into the pan. Let this bake for 325 degrees F for 40 minutes. After this time, turn the oven off. Do not open the door and allow the cheesecake to sit in the oven for another 20 minutes.
- Allow to cool completely. Let the cheesecake cool on a wire rack. Then place the cheesecake in the freezer for 1 hour.
For the Frosting:
- Beat the cream cheese in a large mixing bowl. Continue to mix until the cream cheese is smooth. Add the butter and keep mixing until well combined.
- Add the powdered sugar. Gradually add 1 cup at a time. Then stir in the vanilla extract.
For the Crumb Topping:
- Crush the cookies. Use a food processor to crush the cookies for the topping. Just continue to pulse until the Oreos are coarse crumbs.
- Get out 2 bowls for the topping. Divide the Oreo Crumbs into the 2 separate bowls. Now, mix 1 bowl of Oreo crumbs with the whipped topping and gelatin mix. Mix this together until the crumbs are coated.
This is easiest to do with a fork. Once combined, pour this mixture into the other bowl of Oreo crumbs and stir together.
Let’s assemble the cake.
- Make sure the cakes are level. Cut the round portion of the cakes off using a serrated knife.
- Get out a cake stand or platter. Place 1 of the strawberry cakes on it. Top with cream cheese frosting.
- Remove the cheesecake from pan. Very carefully take the ring off of the springform pan and flip the cheesecake on the layer you just frosted. Remove the bottom of the pan and the parchment paper. Then, top the cheesecake layer with icing.
- Add the last strawberry cake on top. Then evenly spread the remaining frosting on the top and sides of the cake.
- Cover the cake in the crumb topping. Use your hands to press the crumble around the sides and top of the cake.
How to serve:
You can add chopped strawberries and a scoop of ice cream to each serving if you prefer.
How to store:
Cover with plastic wrap to ensure the cake stays fresh. Place in the fridge until ready to serve.
Also, see How Long Does Cake Last in the Fridge.
How to crush the cookies:
It is easiest to use a food processor. You can quickly and easily turn the cookies into crumbs.
If you do not have one, place the cookies inside a ziploc bag. Use the end of a wooden spoon to crush the cookies.
Tips:
- Add the crumb topping immediately to the cake so that it sticks.
- The cookies should be crumbled into large pieces.
- Don’t overmix the cheesecake layer or it will crack during baking.
Print this Strawberry Shortcake Cheesecake Recipe:
Strawberry Shortcake Cheesecake
Strawberry Shortcake Cheesecake is topped with cream cheese icing and crumb topping. Each bite has layers of strawberry cake and cheesecake.
Ingredients
For the Strawberry Cake Layer:
- 1 box Strawberry Cake Mix 16.5 oz
- *Plus ingredients needed to prepare the cake based on the box instructions.
For the Cheesecake Layer:
- 16 oz cream cheese softened at room temperature
- 1 cup Granulated Sugar
- 2 Tbsp cornstarch
- 3 large Eggs
- 1 Tbsp Vanilla Extract
- 1/4 cup Heavy Whipping Cream
For the Frosting:
- 2 8-oz packages of cream cheese, softened at room temperature
- 6 cups powdered sugar sifted
- 1 cup unsalted butter
- 2 tsp Vanilla Extract
For the Crumb Topping:
- 36 Golden Oreos
- 3 oz Box of Strawberry Gelatin Mix
- 1/4 cup whipped topping thawed
Instructions
For the Strawberry Cake Layer:
- Preheat the oven to 350 degrees F and spray 2 9-inch round cake pans with a non stick cooking spray. Then prepare the strawberry cake mix batter based on the instructions on the back of the box.
- Pour the batter evenly into the 2 9-inch cake pans.
- Bake for 24-28 minutes until a toothpick inserted into the middle of the cakes come out clean. Allow the cakes to cool on a cooling rack while you prepare the cheesecake layer.
For the Cheesecake Layer:
- Reduce the oven temperature to 325 degrees F and line the bottom of a 9-inch spring foam pan with parchment paper and spray the sides of the pan with a non stick cooking spray.
- Using a hand held mixer or stand up mixer, beat the cream cheese until smooth and creamy. Then add in the heavy whipping cream and the vanilla extract. Reduce the speed on the mixer to low and then slowly add in the eggs one at a time until they are all combined.
- Keep the mixer on low and then slowly add in the sugar and cornstarch.
- Increase the speed on the mixer and mix for 2-3 minutes until smooth.
- Pour the cheesecake batter into the springform pan.
- Bake at 325 degrees F for 40 minutes.
- Then turn the oven off, do not open the door and let the cheesecake sit in the oven for an additional 20 minutes.
- Allow the cheesecake to cool on a wire rack and then place the cheesecake in the freezer for 1 hour.
For the Frosting:
- In a large bowl, beat the cream cheese for the frosting until smooth.
- Then add in the butter and continue to mix until creamy.
- Gradually add in the powdered sugar (1 cup at a time), mixing between each addition until smooth.
- Then stir in the vanilla extract.
For the Crumb Topping:
- Add the Oreos to a food processor.
- Gently pulse until the Oreos are coarse crumbs.
- Put the Oreo Crumbs into 2 separate bowls.
- Mix 1 bowl of Oreo crumbs with the whipped topping and gelatin mix.
- Mix until the crumbs are evenly coated (using a fork works best).
- Then pour this mixture into the other bowl of Oreo crumbs and gently stir them together.
Assemble the Cake:
- Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.
- Put 1 of the strawberry cakes on a serving platter or cake stand. Then top it with the cream cheese frosting.
- Carefully remove the ring from the springform pan and flip the cheesecake inside down onto the frosted layer of the strawberry cake. Then remove the bottom of the spring foam pan and the parchment paper.
- Top the cheesecake layer with cream cheese icing as well. Place the last strawberry cake on top and evenly spread the remaining frosting on the top and the sides of the cake. Then use your hands to press the crumble around the sides and on the top of the cake.
Recipe Notes
Note: you will want to add the crumble immediately so that it will stick to the cream cheese icing. Store the cake in the refrigerator until ready to serve!
Nutrition Facts
Calories 1174kcal, Carbohydrates 134g, Protein 15g, Fat 67g, Saturated Fat 30g, Polyunsaturated Fat 9g, Monounsaturated Fat 22g, Trans Fat 1g, Cholesterol 322mg, Sodium 745mg, Potassium 341mg, Fiber 1g, Sugar 106g, Vitamin A 1841IU, Vitamin C 1mg, Calcium 177mg, Iron 4mg
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