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Strawberry Shortcake Cheesecake

Learn how to make Strawberry Shortcake Cheesecake from IHeartrecipes.com

How to make a easy homemade strawberry shortcake cheesecake with 4 layers of strawberry cake, creamy cheesecake, whipped cream cheese frosting, and crunchy strawberry flavored cookie crumbles!

Hey y’all! So many of you have been requesting a ton of strawberry dessert recipes. Well let me just remind you that I can’t do a lot of them. WHY? Because Mrs. Rosie is allergic to strawberries! Yes indeed I am allergic to them, and will not be baking anything with them anytime soon. HOWEVER, there are a few strawberry desserts that I can make for you without risking my life. This strawberry shortcake cheesecake is one of them!

This cheesecake is crumbly and sweet just like strawberry shortcake.

How in the world did I manage to make a strawberry shortcake cheesecake without using actual strawberries? I used strawberry gelatin! It gave me just enough strawberry flavor FOR ME. If you are one of those lucky people that can eat strawberries ( I dislike you!!! HAHA) ,you can add strawberries to the cake batter. There will be directions on how to do so in the recipe below.

 

The cake and the layers of cheesecake combine the best of both desserts.


Just a lil FYI, this recipe is a tad bit time consuming. We’re actually using a boxed cake mix, that we will add stuff to. However, we’re also making a homemade cheesecake, as well homemade whipped cream cheese frosting. Yes, there are a lot of steps to follow, but I promise it will be worth it!

This whipped cream frosting is a great way to keep the cake crumbles in place to keep that shortcake feel.

Here's a heart slice of the strawberry shortcake cheesecake

 

Watch my tutorial for this strawberry shortcake cheesecake

Strawberry Shortcake Cheesecake
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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake with layers of strawberry cake, and cheesecake. This delicious cake is layered, and frosted with whipped cream cheese frosting, and sprinkled with strawberry shortcake crumbles!
Course Dessert
Cuisine American, cheesecake
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 16
Author I Heart Recipes

Ingredients

Cake

  • 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

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

Instructions


  • Cake
  • Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.
  • Next sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.
  • Add in 3 large egg whites, 1/4 cup of vegetable oil, and 1 cup of milk.
  • Mix the cake batter at a low speed, until the cake batter is smooth and lump free.
  • Spray (2) 9 inch cake pans with baking spray.
  • Pour the cake batter into each cake pan, filling them each about 3/4 full.
  • Bake the cakes on 350 F, for about 20 minutes or until done.
  • Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.

  • Cheesecake
  • Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl into a mixing bowl, and mix.
  • Start adding in the eggs, but one at a time.
  • Next add in the vanilla extract, followed by the sugar.
  • Mix until the cheesecake filling is nice and smooth.
  • Grab a 9 inch cake pan and spray it with baking spray.
  • Place some parchment paper at the bottom of the cake pan.
  • Pour 3 cups of cheesecake filling into the pan.
  • Place the cake pan on top of a cookie sheet, the pour about1 1/2 cups of water into the cookie sheet, NOT THE CHEESECAKE.
  • Bake the cheesecake for about 30 minutes on 350 F.
  • Remove the cheesecake out of the oven, and let cool completely.
  • Next add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
  • Pulse until it resembles cookie dough.
  • Spray a 9 inch springform pan with baking spray then add the cookie mixture in the pan.
  • Press the cookie mixture into the bottom of the pan, and about 1/4 inch up around the sides.
  • Bake in the oven on 350 F for about 15 minutes.
  • Remove from the oven, and let cool.
  • Pour the remaining of the cheesecake filling into the springform, and smooth out.
  • Bake on 350 F for about 30-35 minutes.

  • Shortcake Crumbles
  • Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
  • Pulse until it resembles large crumbs.
  • Remove half of the cookie mixture, and set to the side.
  • Add a 6 oz package of strawberry gelatin into the food processor, and a couple drops of red food coloring.
  • Pulse until about 5 times.
  • Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on the sheet,
  • Bake on 350 F for 10 minutes.
  • Remove, and let cook, then stir the crumbles.

  • Whipped Cream Cheese Frosting
  • Add 1/2 cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
  • Mix until well incorporated.
  • Add in 1/2 cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
  • Sprinkle in 2 1/4 cups of confectioners sugar, and mix until the frosting is smooth and lump free.

  • Assemble the cake
  • First Layer: Cheesecake with Crust
  • Second Layer: Strawberry Cake
  • Third Layer: Crustless cheesecake
  • Forth Layer: Strawberry cake

  • Frost the sides, and top of the cake.
  • Sprinkle the shortcake crumbs on top of the cake, and pat on the sides as well.
  • Let the cake sit for about 20 minutes before cutting into it.
  • ENJOY!

Notes

I'm allergic to strawberries, therefore I didn't add the 1/2 cup of strawberries to my cake. It still came out fine, but feel free to add strawberries to yours. You can also add strawberries on top of the cake!
For the cake I used Duncan Hines Classic White Cake. You can use a different cake mix if you choose. Just make sure that you follow the back of the cake box, but replace the water with milk.
The butter cookies that I used were Lil Dutch Maid Butter Ring Cookies.

 

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Comments

  1. This dessert is worth all the steps needed to make it! It looks simply scrumptious! Love the video. Pinned. Thanks for sharing. Have a good week!

    Reply

  4. Hi in the ingredients you list the strawberry Gelatin as 0.60 oz did you mean the 3 oz box or the 6 oz box there is know 0.60 oz at least I didn’t find it

    Reply


  7. Hello I was wondering what I can use in place of the spring foam pan I do not have one and I’m not sure if any family member has one that I could borrow I was wondering if I can make it in just a regular round cake pan if that would work to make the crusted cheesecake thank you

    Reply

    • Unfortunately, it’s quite hard to make a cheesecake like this without the springfoam pam. It would be really hard to remove/serve the cake from a regular pan.

      Reply


        • What I did was lined the 9 inch pan with parchment paper all around and trimmed the remaining the stuck out. Worked perfectly fine. Great recipe by the way!!! I made it for my best friend who loves strawberry shortcake ice cream bars, tasted just the same. soooo good!

          Reply


    • You can use a regular pan. Just grease bottom with shortening then line with wax paper. I am a cake designer and do this all the time with cheesecake and it works fabulous.

      Reply


  8. Sorry I forgot to ask if using shortbread cookies would be okay to use I can’t find the butter cookies thanks again for your time

    Reply

  11. On the cheese cake part. Can u use a pie pan if u don’t have that special pan? Or could u like make the cheesecake like it says and just spread it on top of the cake layer? I don’t have that special pan so was wondering what to do to make it work.

    Reply

    • Hi Kelly, you need a springfoam pan for the cheesecake part. It would be extremely hard to get it out of a pie pan. Perhaps you can use a round cake pan, and line it with parchment paper.

      Reply

  14. If we want to use strawberries in the cake batter instead of strawberry gelatin how much mashed strawberries should we have to get enough strawberry flavor?

    Reply


  15. Hi, let me just say I have never in my 49 years of life tasted a cake so Supercalifragilisticexpialidocious!!! Now, I love strawberry cakes, and my favorite is a strawberry shortcake, so when I saw your recipe on FB, I immediately wanted my sister to make it for my birthday (Sept 30). We went to the store with the recipe in hand to get everything that was needed. And, when all was said and done, it was perfect. My family was hiding slices to take home with them, the cake didn’t stand a chance. There were so many requests to have my sister make it again, but it just takes a bit of time…so worth it though. This cake needs to go viral…let me know if you need a spokesperson, lol!!! Thank you!!

    Reply

    • Hi Angelia ( I spelled your name wrong the first time!) Glad that you liked the recipe!! LOL! It does take time, but it’s SOOOO worth it! Happy holidays to you and your family!

      Reply

  17. I was curious to know what the pan you used is called that unhooks and just leaves the bottom? Also, does this cake need to be stored in the fridge or left out after done making?

    Thank You!

    Reply

  18. For the cake instead of using a white cake mix could we use a strawberry cake mix making it as the box says but also adding the mashed strawberries?

    So making the strawberry cake as the box says
    Than adding mashed strawberries

    But not using the gelatin for the cake mix?

    Reply


  19. Hello, Rosie! Loved the recipe! Would lowering the gelatin mix to a 3 oz box affect the measurements of the ingredients?

    Reply


  20. I’ve made this cake 2 times to rave reviews both times. I am toying with the idea of doing a version with blueberries as the star. (my husband is very excited) Ant thoughts?

    Reply


  21. Made this today. Only thing is I used the philadelphia already made cheesecake tub to save a little time. VERY GOOD LOVED IT.

    Reply


    • Oh, that is a really good idea for those like me who don’t own a springform pan. Did you just spread it between the layers of cake and continue with the recipe?

      Reply


  22. Love this recipe! I had so much fun making it!! Love your idea for the crumble!!! Everything came out delicious!

    Reply


  24. Hi Rosie! I’ve made this cake and it was delicious, but my strawberry cake fell in the center. I compensated for it with icing to level it. Interestingly enough, I did the strawberry cake again and the cake fell again. Any idea why this happened? But the variety of flavor is phenomenal!!!

    Reply

  25. Hi Rosie,
    I’ve never used a springform pan before. Are we suppose to leave the bottom layer (crusted cheesecake) on the pan? If not, is there a trick to removing it without the crumbles falling apart?

    Reply

  26. Hi Rosie,
    I’ve never used a springform pan before. Are we suppose to leave the bottom layer (crusted cheesecake) on the pan? If not, is there a trick to removing it without the crumbles falling apart? Also, my mother -in- law is allergic to strawberries as well. Is strawberry gelatin an exception?

    Reply

    • Mara – you bake 2 cheesecakes – that’s the trick! Look at step# 17 – you bake only 3 cups of the cheesecake mixture & bake it. Then check out the steps starting at step# 24, you press the “crust” into the springform pan bottom & in step #27 it tells you pour to the remaining cheesecake mixture into the springform pan unto the crust mixture & then bake that. Hope this helps! 🙂 manga

      Reply

  29. Hello I can’t wait to taste this sensation . But before I do my question is how long do we cool the crusted cheesecake before layering and icing the entire cake ?

    Reply

  32. Hi Rosie! If I want to add the strawberries to the cake mix do I still use the strawberry gelatin as well?

    Reply


  34. Hi Rosie, Is a way can I make thicker the cheesecake. I tried twice and I followed all the steps and till getting liquid.
    Please help me

    Reply

    • Hi Nancy! If the recipe was followed, your cheesecake should not be liquid. It sounds like you didn’t cook it long enough. Some times oven temperatures run a tad bit cooler than others. Try cooking it longer 🙂

      Reply

  37. I made this, after looking at several recipes on Pinterest that weren’t as detailed as yours! Thank you so much for the recipe. I did it using the vanilla oreos, they affected the cooking time a bit for the crumble, but it is doing wonderfully. I am so happy to try it tomorrow !

    Reply


  38. Hello I’m gonna be making the cookie crumble mixture and the only butter cookies I could find was Lorna Doone, they are individually wrapped with 4 cookies in a 1oz pkg. How would I break it down for the recipe. Thank you.

    Reply

  39. Hi Rosie,

    For the cheesecake part – it says 1/2 HEAVY whipping cream, which is self- explanatory. But for the Whipped Cream Cheese Frosting – it just says “1/2 whipping cream” – is that also the HEAVY whipping cream, or are you talking about the Cool Whip whipping cream?

    Reply


  40. Hi Rosie!

    I plan to make this cake! It looks absolutely delicious! I just had a question, do both parts of the cheesecake need to be refrigerated before building the cake? Thanks a bunch! -Manny

    Reply


  41. Love all your recipes always a hit especially the strawberry shortcake cheese cake you should do a cook book happy holidays ❤️

    Reply

  43. a lot of people love chocolate covered strawberries. how do you think the cake will look and taste with chocolate buttercream frosting and the same crumble.

    Reply


  45. I LOVE this cake. I have made it twice for special occasions and it is well worth the time investment (give yourself a full day if you are a novice baker). People I have made this cake for have absolutely raved about it. Even though it is tall, it’s has transported well. HIGHLY recommend it.

    Reply


  46. Hi! I noticed it differed between heavy whipping cream and whipping cream in the ingredients but when it came to the recipe it just said whipping cream. Which one should we use? Thanks!

    Reply

  47. on the crustless layer of cheesecake should i use a springform pan? is it difficult to get that layer out of a regular cake pan?

    Reply

  48. i can not get the cream cheese frosting to thicken….it is runny…help please….do i need to mix it for a long time to make the whipping cream make it firmer

    Reply


  50. Made this for the second year for my sister-in-laws birthday, she expects this on her birthday lol . This cake gets so much attention due to how pretty it looks. The taste is just as good as it looks!!!!! I would recommend this to anyone .

    Reply

  51. Thank you for sharing. I have tweaked this recipe to my own perfection. The Strawberry cake mix does wonders with the strawberry gelatin and I have my own ingredients that I use for the cake. The cheesecake I used the directions on the Philadelphia Cream Cheese pack and just divided into 3 cups each. The yellow Oreos really does well for crumbles. Its very time consuming. Nevertheless its an awesome recipe. I would encourage chocolate lovers to try it with chocolate cake and chocolate Oreos. It Is simply delicious. Thank you again for sharing. I make cakes and this one is a hit and requested all the time.

    Reply

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