Few desserts capture the essence of pure joy quite like a homemade Strawberry Shortcake Cheesecake. This stunning layered cake is the best of several desserts: light, fluffy strawberry cake, creamy cheesecake, buttery shortbread cookie crunch, and irresistible strawberry-vanilla icing all in one towering delight. And here’s the secret—despite its impressive look and unforgettable flavor, this recipe is easier than you’d think and ideal for busy weeknights or any celebration that calls for something special. The steps are simple, the ingredients are familiar, and the delicious payoff is huge!
Why You’ll Love This Recipe
- Effortlessly Impressive: You get the “wow” factor of a bakery-style layered cake without the fuss or fancy tools.
- Flavor Heaven: Classic strawberry shortcake flavor meets silky cheesecake—every bite is balanced between fresh berry brightness and creamy richness.
- Great for Any Occasion: Whether it’s a birthday, a potluck, or an after-dinner treat, this cake is always a crowd-pleaser.
- Make-Ahead Friendly: Prepare the layers in advance or freeze portions for later—stress-free desserts are always a win!
- Customizable: Easy to swap ingredients or add your personal twist.
Ingredients You’ll Need
Each component brings something unique to the party, but there’s no need for specialty shop runs—a good grocery store will have everything.
- White cake mix: The reliable base for those perfectly fluffy cake layers.
Tip: Opt for your favorite brand! - Strawberry Jello mix: Intensifies that berry flavor and delivers a gorgeous pink hue.
No fresh strawberries needed for punchy flavor! - Eggs, milk, oil: Classic cake essentials for moisture and structure.
- Cream cheese: Twice—once for the cheesecake layers, and again for the ultra-creamy icing.
Full-fat works best for the smoothest cheesecake! - Sugar (granulated and confectioners’): Sweetens everything up—use confectioners’ for lump-free icing.
- Vanilla extract: Warming aroma that complements strawberry to perfection.
- Heavy whipping cream: Adds lusciousness both inside and out.
- Cornstarch: Secret to silky, stable cheesecake that slices neatly.
- Shortbread cookies: Double duty! They create that amazing cookie crust and crunchy topping.
- Butter (unsalted, softened): Binds crumbs, enriches the cheesecake, and makes everything taste like home.
- Red food coloring: For that iconic strawberry shortcake sprinkle effect.
- Cold water: Helps the cookies blend into the perfect, pressable consistency.
Note: Each section can be made ahead or broken up over a couple of days. Don’t overthink it—just follow each step, and you’re golden!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to make this cake your own? Here are some easy swaps and tweaks:
- Berry Swap: Try raspberry or cherry Jello for a different fruit flavor.
- Fresh Strawberry Addition: Layer sliced fresh strawberries between the cake and cheesecake layers for pops of real fruit.
- Gluten-Free: Use a gluten-free cake mix and gluten-free shortbread cookies without sacrificing flavor or texture.
- Chocolate Drizzle: A zigzag of melted white chocolate over the top transforms each slice into a real showstopper.
- Nuts or Crunch: Sprinkle chopped pecans or hazelnuts into the cookie crumb coating for extra crunch.
How to Make Strawberry Shortcake Cheesecake
Step 1: Prepare the Cake Layers
Mix white cake mix with strawberry Jello for maximum fruity flavor and that signature pink color. Add eggs, oil, and milk, beating until the batter is smooth. Divide between two greased 9-inch cake pans and bake at 350°F for 20–25 minutes. You want fluffy, light cakes—the perfect counterpoint to the creamy cheesecake. Cool completely before removing from pans.
Step 2: Make the Cheesecake Mixture
Blend cream cheese, cornstarch, and heavy cream together until creamy. Beat in eggs one at a time for that extra-smooth texture. Finish with sugar and vanilla to round out the flavor. Pour part of the batter into a greased cake pan and bake until barely golden for one crustless cheesecake layer.
Step 3: Build the Cookie Crust
Crush shortbread cookies with butter and a splash of cold water until you get a “cookie dough” texture. Press this into a greased springform pan and bake for a crisp, buttery base. Pour the remaining cheesecake batter on top, bake again, then cool and chill for best texture.
Step 4: Make Cookie Crumbles
Crush more shortbread cookies with butter and water for your crumb topping. Color half the mixture with strawberry Jello and food coloring, then bake both crumbs until dry—crumbling and mixing for that instantly recognizable strawberry shortcake look.
Step 5: Whip the Icing
Beat together cream cheese, butter, sugar, vanilla, and heavy cream until light, billowy, and barely sweet. This icing is dreamy smooth and pulls all the flavors together.
Step 6: Assemble the Cake
Start with the cookie crust cheesecake as your foundation, then layer on a strawberry cake round. Add the crustless cheesecake, top with the second cake round, and ice the whole cake generously. Gently press cookie crumbles all over the top and sides. Chill for at least an hour to let the layers meld together. Slice and savor!
Pro Tips for Making the Recipe
- Room-Temperature Ingredients: For the smoothest batter and icing, let your cream cheese and butter sit out before mixing.
- Don’t Overbake the Cheesecake: It should still have a slight jiggle in the center—this keeps it creamy once chilled.
- Chilling is Crucial: Allowing the cake to chill firms up the layers and makes slicing neat and easy.
- Get Creative with Crumbles: Vary the ratio of pink to white sprinkles on the cake for your custom look.
How to Serve
This Strawberry Shortcake Cheesecake is truly the centerpiece of any dessert table. Serve thick slices on their own or with extra whipped cream and a few fresh strawberries if you’re feeling fancy. It pairs wonderfully with plenty of things:
- Coffee or Tea: The richness of the cheesecake layer is a dream with a hot cup!
- Ice Cream: Vanilla or strawberry, for those who like to double down.
- Festive Fizz: Sparkling lemonade or a fruity cocktail to keep things celebratory.
If you’re serving for a crowd, let everyone see the layers before you start cutting—the “oohs and aahs” are absolutely deserved!
Make Ahead and Storage
Storing Leftovers
Keep the cake tightly covered in the fridge, where it stays fresh for up to 5 days. The flavor only improves as the strawberries and cream mingle!
Freezing
You can freeze the assembled (but un-iced) cake layers or leftovers. Wrap pieces tightly in plastic and foil; freeze for up to 2 months. Thaw slowly overnight in the fridge for best texture.
Reheating
No need to reheat; this dessert is meant to be enjoyed chilled, straight from the fridge. If you prefer a softer cheesecake, let your slice stand at room temperature for 10–15 minutes before eating.
FAQs
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Can I use a homemade cake instead of box mix?
Absolutely! If you have a favorite white or vanilla cake recipe, bake it up and just stir strawberry Jello into the dry ingredients for that signature flavor and color. This recipe adapts beautifully to homemade touches.
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How do I know when the cheesecake layers are done baking?
They should be set at the edges but still slightly wobbly in the center. The cheesecake will continue to firm up as it cools and chills, so don’t overbake!
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Can I skip the food coloring in the crumbles?
Yes—if you want a more natural look, leave out the food coloring and rely on the color from the Jello mix instead. The crumbs might be subtler in color but still taste fantastic.
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What’s the best way to get clean, bakery-style slices?
Use a long, sharp knife dipped in hot water and wiped dry before each slice. Chilling the cake well before slicing helps, too—patience pays off with picture-perfect servings!
Final Thoughts
Strawberry Shortcake Cheesecake is truly the dessert you’ll want in your back pocket for any occasion—easy enough for a weekday, special enough for a birthday, and guaranteed to make every slice special. Let each bite remind you that celebrating (and savoring!) is simple with the right recipe. Go ahead and bake this masterpiece—joy is meant to be shared!
Print
Strawberry Shortcake Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Cheesecake is a decadent layered dessert featuring moist strawberry cake, creamy cheesecake, buttery shortbread cookie crust, and a luscious cream cheese icing topped with strawberry and vanilla cookie crumbles. Perfect for celebrations, this show-stopping cake blends the nostalgia of strawberry shortcake with the richness of cheesecake, capturing the best of both worlds in every bite.
Ingredients
For the Cake Layers
- 1 box white cake mix
- 1 box strawberry Jello mix
- 1/4 cup oil
- 2 large eggs
- 2/3 cup milk
For the Cheesecake Layers
- 16 oz. cream cheese
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 3 large eggs
- 1/4 cup cornstarch
- 1/2 cup heavy whipping cream
- 15 shortbread cookies
- 4 tbsp. unsalted butter
- 1 tbsp. cold water
For the Cookie Crust
- 15 shortbread cookies
- 4 tbsp. unsalted butter
- 1 tbsp. cold water
For the Cookie Crumbles
- 1 package shortbread cookies
- 3 tbsp. unsalted butter
- 2 tbsp. cold water
- 1 box strawberry Jello mix
- Red food coloring (a few drops)
For the Icing
- 8 oz. cream cheese, softened
- 8 tbsp. unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 1 tsp. vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the white cake mix and strawberry Jello powder. Add in the eggs, oil, and milk. Beat on high speed until the batter is smooth and fully combined. Divide the batter evenly between two greased 9-inch cake pans and bake for 20-25 minutes, or until a toothpick comes out clean. Allow cakes to cool completely before removing them from the pans.
- Make the Cheesecake Batter: In a mixing bowl, blend together cream cheese, cornstarch, and heavy whipping cream until creamy. Add eggs, one at a time, blending well after each addition. Beat in the sugar and vanilla extract until the mixture is smooth and creamy.
- Bake the Cheesecake Layers: Pour 3 cups of the cheesecake mixture into a greased 9-inch cake pan. Bake at 350°F (175°C) for 30 minutes, or until lightly browned around the edges and the center is set. Let cool to room temperature, then refrigerate to chill further.
- Prepare the Cookie Crust: In a food processor, pulse 15 shortbread cookies with 4 tablespoons melted butter and 1 tablespoon cold water until a dough-like mixture forms. Press into the bottom of a greased 9-inch springform pan. Bake for 15 minutes at 350°F (175°C).
- Add Cheesecake Layer Over Cookie Crust: Spread the remaining cheesecake batter on top of the baked cookie crust in the springform pan. Bake for 30 minutes or until set. Allow to cool, then refrigerate until chilled.
- Make the Cookie Crumbles: Pulse 1 package of shortbread cookies, 3 tablespoons melted butter, and 2 tablespoons cold water in a food processor. Divide mixture in half. To one half, add the strawberry Jello mix and a few drops of red food coloring, and pulse until combined. Spread both the white and red crumbs onto a baking sheet and bake for 10 minutes at 350°F (175°C). Allow to cool and then combine for the classic strawberry shortcake-style crumble.
- Prepare the Icing: In a bowl, beat softened cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla, then beat in heavy cream until frosting is smooth and spreadable.
- Assemble the Cake: Place the cheesecake with cookie crust on a serving platter. Place one strawberry cake layer on top. Add the crustless cheesecake layer next, followed by the second strawberry cake layer.
- Frost and Decorate: Evenly spread the cream cheese icing over the top and sides of the cake. Press the prepared cookie crumbles onto the frosting all over the cake. Chill in the refrigerator for at least 1 hour before serving.
Notes
- Allow all layers to cool completely before assembling for best results.
- If using store-bought shortbread cookies, opt for a firm variety that crumbles easily.
- Chilling the finished cake for several hours (or overnight) helps flavors meld and makes slicing easier.
- For a more vibrant color, adjust the amount of red food coloring in the cookie crumbles to your preference.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 410mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
