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Strawberry Shortcake Cheesecake

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You’ll love this homemade strawberry shortcake cheesecake with layers of strawberry cake, rich and creamy cheesecake, homemade cream cheese frosting, and a crunchy strawberry cookie crumble topping.

A strawberry shortcake cheesecake with a single slice cut out is served on a white plate, made with layers of strawberry cake, vanilla cheesecake, and vanilla cookie crumble.

Hey Cousins! So many of you have requested strawberry desserts. Well, let me remind y’all why you don’t often see strawberries on my blog. Why? Because Cousin Rosie is allergic to strawberries! Yes, indeed, I am allergic to them, so I will not be baking with them anytime soon. However, there are a few strawberry desserts I can make for you without risking my life. This semi-homemade strawberry shortcake cheesecake is one of them!

Now you may be wondering, how in the world did I manage to make a strawberry shortcake cheesecake without using actual strawberries? My secret is strawberry gelatin! It gives just enough strawberry flavor for me. If you are one of the lucky ones that can eat strawberries, you can definitely add strawberries to the cake batter.

What Is Strawberry Shortcake Cheesecake?

A classic strawberry shortcake is one of the most deliciously simple desserts. It’s macerated strawberries and a simple whipped cream piled onto a flaky dessert biscuit. It’s a recipe perfect for summertime, with sweet, fresh strawberries. Unfortunately, however, it’s a recipe I cannot indulge in!

This strawberry shortcake cheesecake is much more reminiscent of those nostalgic Good Humor ice cream bars we enjoyed as kids. It’s the best of both worlds—cake and cheesecake, topped with frosting and a cookie crumble. You really can’t get any more decadent!

Now, before we jump into how to make this strawberry shortcake cheesecake recipe, I must warn you that the recipe is a bit time-consuming. We’re actually using a boxed cake mix, so it’s semi-homemade. There are a lot of steps to follow, but I promise it’s worth it! I have a step-by-step video tutorial on my YouTube channel to make it easier to follow along.

Ingredients Needed for a Semi-Homemade Strawberry Shortcake Cheesecake

A layered strawberry cake features layers of homemade cheesecake. A single slice is cut out, revealing the layers of cake and cheesecake inside.

I’ll be honest—this recipe calls for a lot of ingredients. But the good news is that they’re all simple ingredients that are easy to find and your local grocery store (you could probably even find most of these ingredients at the Dollar Store if you’re a budget mama like me!).

For this list of recipe ingredients, I’m going to break it down by cake layers. There are a total of four layers to this cake: the strawberry cake layers, the cheesecake layers, the cream cheese frosting layer, and finally, the strawberry cookie crunch layer. So here’s what you need:

Ingredients for the Strawberry Cake Layers:

  • Boxed cake mix: I prefer white cake. You could also use strawberry cake mix for this recipe if you choose.
  • Strawberry gelatin: you can use the Jell-o brand or a generic brand. It is artificially flavored, so there are no real strawberries for anyone who, like me, cannot have strawberries!
  • Eggs, oil, and milk/water: these ingredients are listed on the back of the cake mix box. That’s all you need!
  • Mashed strawberries (optional): If you still want that authentic strawberry flavor, feel free to add mashed strawberries to the cake batter! I recommend adding 1/2 to 1 cup. You could also use diced-up fresh strawberries.

Ingredients for the Creamy Cheesecake Layers:

  • Cream cheese: I use two packages of cream cheese in this recipe. Make sure you allow the cream cheese to come to room temperature before making the cheesecake. It will mix SO much easier!
  • Sugar, eggs, and vanilla extract: these three ingredients are staples for homemade cheesecakes. Y’all know I always recommend REAL vanilla extract if you can find it.
  • Heavy whipping cream and cornstarch: these final two ingredients help make the cheesecake batter extra creamy.

Ingredients for the Whipped Cream Cheese Frosting:

  • Cream cheese: Again—room-temperature cream cheese is essential!
  • Butter, heavy whipping cream, and confectioner’s sugar (aka powdered sugar)

Ingredients for the Strawberry Crunch Layer:

  • Cookies: I use butter cookies, which are essentially the same as shortbread cookies. You can use any variation of butter/shortbread cookies you’d like if you have a favorite kind. You can also use golden Oreos.
  • Strawberry gelatin: you’ll only need this for half the mixture to give the crumble the strawberry flavor.
  • Butter and ice water: these ingredients help form the cookie crumble into a dough-like texture that is baked for extra crunch.
  • Red food coloring: just a few drops give the cookie crumble that perfectly pink color!

Recommended Equipment:

This is the equipment I use and recommend for this recipe. If you don’t have some of these things, that’s okay! I’ll recommend what you can use instead.

  • 9-inch cake pans: you’ll need at least two for this recipe.
  • 9-inch springform pan: a springform pan is the easiest pan to use for a cheesecake. If you don’t have one, you can use cake pans and parchment paper (but be warned—removing the cheesecake might be a little tricky!).
  • I use a Food processor to easily crush the cookies for the crumble topping and make the cheesecake crust. (If you don’t have one, crush the cookies in a Ziploc bag and make the cheesecake crust in a bowl.)
  • A baking sheet that is deep enough to hold ½ cup of water when you bake the cheesecake layer.
  • An electric hand mixer to make the cream cheese frosting. You CAN beat it by hand with a whisk or spoon, but it is MUCH easier to use a hand mixer.

How to Make Strawberry Shortcake Cheesecake

A whole strawberry shortcake cheesecake, topped with a strawberry cookie crumble topping, with a large slice cut out, showing the four layers of strawberry cake and cheesecake inside.

We’ve made it to the directions, y’all! Now, as always, the recipe card below gives full recipe ingredients, measurements, and detailed instructions. Of course, I always recommend you follow the recipe as written for the best results.

First Step: Make the Strawberry Cake

  • Prepare the boxed cake mix in a large mixing bowl as detailed on the packaging.
  • Add the strawberry gelatin to the cake mix. You can also add fresh strawberries at this time if you’d like.
  • Grease two 9-inch cake pans with baking spray. Pour half of the cake mix into each pan.
  • Bake at 350 degrees Fahrenheit for about 20 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.
  • Allow to cool in the pans for a few minutes, then remove and cool completely on a wire cooling rack.

Second Step: Make the Cheesecakes

While the strawberry cakes are baking, begin making the cheesecake layers. You will need TWO layers of cheesecake—one will be a crustless center cheesecake layer, and one is a crusted bottom layer.

  • Start by adding the room-temperature cream cheese into a large mixing bowl along with the cornstarch and heavy whipping cream. Mix with your electric mixer.
  • Add the eggs (one at a time), vanilla extract, and sugar. Mix until the cream cheese mixture is completely smooth and creamy.
  • To make the crustless cheesecake layer, line a 9-inch round cake pan with parchment paper (it’s best if the parchment paper is slightly over the edges of the cake pan, making it easier to remove after baking). Pour three cups of the cream cheese mixture into the cake pan. Place the cake pan on a baking sheet and fill the baking sheet with ½ cup of water (DO NOT put the water on the cheesecake! Only on the baking sheet!)
  • Next, make the crusted cheesecake. Start by making the crust (butter cookies, butter, and ice water) in the food processor. Line the base of a springform pan with the crust dough and bake for about 15 minutes.
  • Once the crust is done and cooled, pour the rest of the cheesecake batter into the springform pan.
  • Bake the cheesecakes in the oven at 350 degrees for 30-35 minutes. Both cheesecake layers should be cooked thoroughly before assembling the cake.

Third Step: Make the Cookie Crumbles

An overhead view of the strawberry shortcake cake, showing the crunchy strawberry cookie coating around the entire cake. A single slice is cut out, revealing the layers of cheesecake and strawberry cake inside.
  • Add the rest of the cookies to your food processor, along with butter and ice water. Pulse until it turns into large crumbs.
  • Remove half of the cookie mixture. Then add the strawberry gelatin and red food coloring to the remaining cookies in the food processor. Pulse a few times until the mixture turns a medium-tone pink color.
  • Spread the pink and white cookie crumbles into a foil-lined baking sheet and bake for about ten minutes at 350 degrees.
  • Once done, allow them to cool completely, then crumble them up and set them aside until it’s time to assemble the cake.

Step Four: Make the Homemade Cream Cheese Frosting

  • Add cream cheese, butter, heavy whipping cream, and vanilla extract in a mixing bowl. Mix with the electric mixer until well combined.
  • Slowly add in the powdered sugar and continue to mix until the frosting is smooth and lump free.

Final Step: Assemble the Strawberry Shortcake Cheesecake

Once all the cake and cheesecake layers are completely cooled, it’s time to assemble! Note that I do not add frosting in between each layer of cake. I don’t feel it’s necessary. If you want to, make sure it’s a thin layer, so it doesn’t squish out of the sides of the cake.

  • Remove the crusted cheesecake from the springform pan—this is the bottom layer of the cake.
  • The second layer is a strawberry cake layer.
  • The third layer is the crustless cheesecake layer. Carefully remove the cheesecake from the cake pan and transfer it to the cake. You can do this with spatulas or carefully flip the layer over and remove the parchment paper.
  • The fourth top layer is the last layer of strawberry cheesecake.
  • Next, frost the sides and top of the cake with the cream cheese frosting. You don’t need a thick layer of frosting on the cake.
  • Finally, generously apply the strawberry cookie crumbles to the top and sides of the cake, gently pressing the crumbles into the frosting.
  • Let the cake sit (preferably in the fridge) for about 20 minutes before cutting and serving.

FAQs and Pro-Tips for Making a Layered Strawberry Shortcake Cheesecake

Now y’all know why I said this cake was time-consuming! It’s definitely a labor of love, but my friends, it is sooooo worth it! This strawberry shortcake cheesecake is such a delicious dessert. Granted, you might want to save it for special occasions like holidays and birthdays. Here are some frequently asked questions, as well as some pro tips on how to perfect this recipe.

What kind of cake should I use for a strawberry shortcake cheesecake?

Like I said in the ingredient list, I use white cake cause it’s kind of neutral in flavor—it’s vanilla, but not as much as a yellow cake. You can also use strawberry cake mix. Even chocolate cake or lemon cake would be delicious in this recipe!

Can I add flavoring to the cheesecake layer?

Yes, you certainly could flavor the cheesecake layer in this recipe. Add freeze-dried strawberry powder or strawberry preserves to make a strawberry cheesecake.

What are some shortcuts I can take to make this recipe less time-consuming?

While I always encourage you to try the recipe as it’s written, I know sometimes y’all don’t have hours to dedicate to makin’ a cake! So, in that case, yes, there are a few hacks to cut down on time.

  • If you don’t want to make from-scratch cheesecakes, try the Philadelphia No-Bake Cheesecake Filling instead. Note that this filling will likely NOT be as firm as a baked cheesecake, so use caution when layering it.
  • For the crusted cheesecake layer, make a no-bake graham cracker crust instead. This will cut down on baking time.
  • Instead of making a homemade cream cheese frosting, a store-bought frosting is totally fine. I recommend whipping it up in a bowl to give it some extra fluff!

More pro tips to make this recipe easier:

  • Using a stand mixer to make the cake batter, cream cheese batter, and cream cheese frosting will reduce the number of bowls you have to use.
  • Be sure to scrape down the sides of the bowl when making all the cake layers. This ensures you completely incorporate all the ingredients and won’t get any lumpy batters.
  • Serve each cake slice with a big scoop of vanilla ice cream or a dollop of whipped cream as an extra topping.

Do you have any other strawberry recipes?

Heck yes, I do! Even though I cannot enjoy fresh strawberries, I could never deprive y’all of the pleasure. So, here are some more strawberry recipes—including some yummy desserts—that you can make and enjoy!

Strawberry Shortcake Cheesecake Recipe Card + Video Tutorial

Two stacked images of a strawberry shortcake cheesecake are on a serving platter. Image text on white background in the center of the image says “strawberry shortcake cheesecake” and “iheartrecipes.com” in pink and black text.

Below you will find the complete recipe card and video tutorial for this strawberry cake recipe! I’m so excited for y’all to try it! Everyone requests this cake for birthdays and it’s always a hit! Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.

Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake with layers of strawberry cake and cheesecake. This delicious layered cake is frosted with whipped cream cheese frosting and sprinkled with strawberry shortcake crumbles!
Watch Video Print Recipe Pin Recipe
Course Dessert
Cuisine American, cheesecake
Keyword Strawberry Shortcake Cheesecake
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 16 servings

Ingredients

Strawberry Cake Ingredients:

  • 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 Ingredients:

  • 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 Cookie 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 Ingredients:

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

Instructions

Make the Strawberry Cake Layers:

  • 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 two 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.

Make the Cheesecake Layers:

  • Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl and mix.
  • Start adding in the eggs, but one at a time.
  • Next, add 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 to the pan.
  • Press the cookie mixture into the bottom of the pan and about 1/4 inch up around the sides to create a crust.
  • Bake in the oven on 350 F for about 15 minutes.
  • Remove from the oven and let cool.
  • Pour the remaining cheesecake filling into the springform and smooth it out.
  • Bake on 350 F for about 30-35 minutes.

Make the 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 it to the side.
  • Add a 6 oz package of strawberry gelatin into the food processor and a couple of drops of red food coloring. Pulse 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 until they break apart.

Make the 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.

How to Assemble the Strawberry Shortcake Cheesecake:

  • First Layer: Cheesecake with Crust
  • Second Layer: Strawberry Cake
  • Third Layer: Crustless Cheesecake
  • Fourth Layer: Strawberry Cake
  • Frost the sides and top of the cake.
  • Sprinkle the shortcake crumbs on top of the cake and pat onto the sides as well.
  • Let the cake sit for about 20 minutes before cutting into it.
  • ENJOY!

Video

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.
If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2023 I Heart Recipes
Recipe by: I Heart Recipes

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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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. 5 stars
    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

        • 5 stars
          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

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

    Reply

  20. 5 stars
    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. 5 stars
    Made this today. Only thing is I used the philadelphia already made cheesecake tub to save a little time. VERY GOOD LOVED IT.

    Reply

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

    Reply

  24. 4 stars
    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. 4 stars
    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. 4 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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

  52. Hi. Can store bought whipped cream cheese frosting be used instead of homemade for the outside of the cake? I have 2 containers. Thank you

    Reply

  53. 5 stars
    Made this for my boyfriend’s birthday. He said it was absolutely amazing and melted in your mouth. It won’t last long at all. ♥️♥️

    Reply

  55. I’m having trouble with the crumble for your strawberry crunch cake, in the video it look like you used 15 cookies, but in the recipe it days to use 2 – 11.5 packs of cookies? What’s the portion that I should be using and do I use all of the 6 oz of gelatin? Thank you so much, I love your recipes

    Reply

  56. 5 stars
    I made this for a friends birthday. It was delicious. Everyone raved! It is time consuming and I’m a messy baker so I had quite the mess to clean up lol!
    For the crust I wasn’t sure what butter cookies to use so I used a couple packages of the Keebler Sandies without pecans. Altho I’m sure the pecan ones would be good too. It gave it such a great flavor!
    I’m placing this in my Favorites! Thanks.

    Reply

  57. 5 stars
    This was delicious! I used butter cookies and half golden Oreos for this. I also like the slightly tart flavor the jello gave it as opposed to using a strawberry cake. I would suggest adding sliced strawberries and/or thin layers of frosting in between all the layers. Otherwise, this was Father’s Day Hit!! Thanks for the recipe!

    Reply

  58. My wife saw your recipe and sent it to me. This is usually a hint that she would like me to bake it for her. I am making it today. The one thing that I have a question about is when building it, do you put a little frosting between the layers as in regular stacked cakes? I didn’t see, hear, or read it anywhere, and was curious.

    Other than that, I saw 2 or 3 different postings, each one just a bit different in the ingredients, but yours was the most complete version. I like the options and love the look of the end product.

    I just know that this will be a delicious cake for her birthday party.

    Reply

  59. Going to make this for my Mom’s birthday this week. Question? In the ingredients list under the cookie crumbles it has whipped cream cheese frosting listed but doesn’t have it anywhere in the instructions. So, do you use a can of that frosting anywhere in the recipe? Or is it referring to the frosting you make and adding the crumbles to it after cake is frosted.
    Thanks in advance.

    Reply

  60. Hey question. I’m gonna make this for my boyfriend and he lives about an hour away do you think if I refrigerate that it’d be fine or should I freeze it for a few hours prior to bringing it?

    Reply

  62. 5 stars
    This recipe begged to be played with, so I did! Made it as written twice, and it was a huge hit each time. So the next time, I turned it lemon! Same recipe, subbed lemon gelatin and 4 fresh candied lemons instead of mashed strawberries. It was fantastic!

    Reply

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