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.

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!

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.

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!

Strawberry Shortcake Cheesecake Recipe

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

Units Scale

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

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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