Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake is a show-stopping dessert made with layers of strawberry cake, creamy cheesecake, fluffy frosting, and buttery strawberry cookie crumbles. It’s rich, colorful, and perfect for birthdays, celebrations, or anytime you want a dessert that looks as impressive as it tastes.

Ingredients

For the strawberry cake

15.25 oz white cake mix
3 large egg whites
1/4 cup vegetable oil
1 cup milk
6 oz strawberry gelatin mix
1/2 cup mashed strawberries, optional

For the cheesecake

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

For the shortcake crumbles

2 packages butter cookies, 11.5 oz each
1/2 cup unsalted butter
2 tablespoons ice water
6 oz strawberry gelatin mix
3 drops red food coloring

For the whipped cream cheese frosting

8 oz cream cheese
1/2 cup unsalted butter, softened
1/2 cup whipping cream
2 1/4 cups confectioners’ sugar
1 tablespoon vanilla extract

Instructions

1. Make the strawberry cake

Pour the cake mix into a large bowl and whisk to remove any lumps. Add the strawberry gelatin powder and whisk again until evenly combined.

Add the egg whites, vegetable oil, milk, and mashed strawberries if using. Mix on low speed until the batter is smooth.

Grease two 9-inch cake pans with baking spray. Divide the batter evenly between them, filling each pan about three-quarters full.

Bake at 350°F for about 20 minutes, or until the cakes are fully baked. Let them rest in the pans for 5 minutes, then remove and cool completely on a wire rack.

2. Prepare the cheesecake filling

In a mixing bowl, combine the cream cheese, cornstarch, and heavy cream. Mix until smooth.

Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sugar, then continue mixing until the filling is creamy and lump-free.

3. Bake the crustless cheesecake layer

Grease a 9-inch cake pan and line the bottom with parchment paper. Pour 3 cups of the cheesecake filling into the pan.

Place the cake pan on a baking sheet and pour about 1 1/2 cups of water into the baking sheet, not into the cheesecake pan.

Bake at 350°F for about 30 minutes. Remove from the oven and let it cool completely.

4. Make the cookie crust

Place about 15 butter cookies into a food processor with 4 tablespoons butter and 1 tablespoon ice water. Pulse until the mixture resembles soft cookie dough.

Grease a 9-inch springform pan and press this mixture into the bottom and slightly up the sides of the pan.

Bake at 350°F for about 15 minutes, then let it cool.

Pour the remaining cheesecake filling into the springform pan over the baked crust and smooth the top. Bake at 350°F for 30 to 35 minutes. Let cool completely.

5. Make the shortcake crumbles

Add the remaining cookies to a food processor along with 4 tablespoons butter and 1 tablespoon ice water. Pulse until large crumbs form.

Remove half of the crumbs and set them aside. To the other half, add the strawberry gelatin mix and a few drops of red food coloring. Pulse a few times until the crumbs are evenly tinted.

Spread both the plain and red crumbs on a foil-lined baking sheet. Bake at 350°F for 10 minutes. Let them cool, then stir to create crumbly pieces.

6. Prepare the whipped cream cheese frosting

In a large bowl, beat the softened butter and cream cheese until smooth.

Add the whipping cream and vanilla extract, then mix again until fully blended.

Gradually add the confectioners’ sugar and continue mixing until the frosting is soft, smooth, and fluffy.

Assemble the cake

Layer the cake in this order:

Cheesecake with crust
Strawberry cake layer
Crustless cheesecake layer
Second strawberry cake layer

Frost the top and sides of the cake with the whipped cream cheese frosting.

Sprinkle the shortcake crumbs over the top and gently press more crumbs onto the sides of the cake.

Let the cake rest for about 20 minutes before slicing.

Final result

You’ll get a rich layered dessert with soft strawberry cake, creamy cheesecake, buttery crumbs, and a sweet tangy frosting. It’s a beautiful cake with plenty of texture and a classic strawberry shortcake-inspired flavor.