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.
- What Is Strawberry Shortcake Cheesecake?
- Ingredients Needed for a Semi-Homemade Strawberry Shortcake Cheesecake
- How to Make Strawberry Shortcake Cheesecake
- FAQs and Pro-Tips for Making a Layered Strawberry Shortcake Cheesecake
- Strawberry Shortcake Cheesecake Recipe Card + Video Tutorial
- Strawberry Shortcake Cheesecake
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
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
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
- 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 Pink Moscato Cake (goes along with my pink Moscato cupcakes perfectly!)
- Strawberry Banana Pudding
- Strawberry Jello Poke Cake
- Strawberries and Cream Cake Truffles
Strawberry Shortcake Cheesecake Recipe Card + Video Tutorial
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
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!
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!
Hi Mary! So happy to hear from ya. I feel like I haven’t heard from you in ages. LOL. Have a wonderful week!
I just made this cake for my fiancee, I’m not big on cheesecake but it looked good so I tried it for her. Wouldn’t it of been a lil easier just to make the strawberry cake mix they sell in store or is that not strawberry enough??
Hi Jim! Absolutely, you can use the strawberry cake mix. Some people can’t find it, so I made it this way 🙂
Can you use the golden oreos in the place of the butter cookies. And you have whipping cream. Is it whip cream or the heavy whipping cream?
Yes, you an use oreos. Heavy Cream.
Can you explain how you moved the non-crusted cheesecake onto the cake without breaking it
Very carefully! LOL. I usually use two spatulas, one on each side, while transferring.
It is so pretty & looks so good
So good! Best strawberry cake ever!
Nice one
Thank you
Hi Rosie, is 60oz box strawberry gelatin correct, or should it be 6oz box?
It’s 6 oz 😉
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
6 oz…
I don’t have a food processor. Is there a way I can make the crust and crumbles without one?
Yes, by using a fork or dough cutter.
This looked so yummy we had to post it on our Facebook Page!
Reminds us of the Good Humor Strawberry Ice cream bars!
Can’t wait to try it!
Thanks for sharing!
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
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.
Thank you for your fast response I will try and find the pan
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!
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.
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
Yes, shortbread cookies & butter cookies are pretty much the same thing to me. LOL
Is it OK if I use the golden Oreo cookies
Hi Angie! Absolutely 🙂
Thanks making it today
How do you store the cake if it all isn’t eaten at one time? Just refrigerate it?
Yes. That would work 🙂
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.
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.
How far ahead of time can I make this cake?
A few days before serving, as long as it’s kept covered and refrigerated.
This dessert won first place in a family dessert contest! 1st place out of 10 entries! Thank you!!
Congrats! XOXO
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?
Good question. Try between 1/2 to a cup of mashed strawberries. You’ll have to wing it.
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!!
Hi Angela!!! LOL!! So glad that you liked my recipe! It does take time, but it’s truly worth it. Happy holidays to you and your family! XOXO
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!
I made this cake it was delicious. Excellent recipe.
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!
It’s called a springform pan. Also, the cheesecake needs to be refrigerated once done.
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?
Sure, you can try that.
If I’m using a strawberry cake. Do I still need to add the gelatin mix
No, you don’t. 🙂
How did that work – I am about to try this tomorrow and I have a strawberry and white cake mix and I am deciding which to use.
Hello, Rosie! Loved the recipe! Would lowering the gelatin mix to a 3 oz box affect the measurements of the ingredients?
Lowering the amount would change the flavor of the cake.
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?
Blueberries would definitely work!
Made this today. Only thing is I used the philadelphia already made cheesecake tub to save a little time. VERY GOOD LOVED IT.
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?
Love this recipe! I had so much fun making it!! Love your idea for the crumble!!! Everything came out delicious!
I do not have a food processor to crumble the cookies, what alternative ethods are there to this?
You can place all cookies in a freezer bag, and crush using a rolling pin.
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!!!
It sounds like you didn’t cook the cake long enough.
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?
You can serve it with the layer on the bottom, or carefully remove it.
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?
Yes, there is artificially flavored gelatin
Is jello and gelatin the same
Jello is the name of the brand, but Yes 🙂
Hello Rosie
What was your trick to slicing the cheesecake in half?
TIA
Mara
Hi Mara! No particular trick, I didn’t do anything special 😀
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
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 ?
Hi Natasha. Let the crust cool completely, until it’s cool to the touch 🙂
do i make cake as directed on the box
The directions are listed 🙂
can you use vanilla wafers instead of butter cookies
Hi Carla! I don’t suggest using vanilla wafers for this recipe.
Hi Rosie! If I want to add the strawberries to the cake mix do I still use the strawberry gelatin as well?
Hi there. Yes 🙂
Hey Rosie do do you need to double the recipe for a 13×9 pan
Hi Angela. Yes, you would have to double! 🙂
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
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 🙂
do you think this would work as a cupcake
It’s possible! 🙂
This looks good and yummy too…. I would definitely try this out.
Thank you!
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 !
Glad that you found my recipe!
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.
Hi Erica, shortbread cookies & Golden Oreos can be used as well.
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?
it’s heavy whipping cream. Like Heavy creamy. Not cool whip.
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
Hi Manny! You can refrigerate both 🙂
Love all your recipes always a hit especially the strawberry shortcake cheese cake you should do a cook book happy holidays ❤️
I’m working on one hun!
instead of the white cake mix, is cake flour ok?
Nope. The recipe must be followed for best results.
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.
I think it would be amazing!
I made this cake today for Easter Sunday. Lots of work, but worth every second! Delicious.
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.
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!
Either would will work.
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?
Yes it is. You can try using parchment paper for easy removal.
would a springform pan work for this layer?
Yes 🙂
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
No, it sounds like you may not have used the exact measurements listed? It definitely should not be runny.
Tried this recipe today it was AWESOME!!!
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 .
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.
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
Hi Marcia! You can give it a try 🙂
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. ♥️♥️
Thanks for trying my recipe!
Hello, I’m making this for a friend but I was curious if it more a cheesecake or a cake?
Its both 🙂
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
Hi Danny. The written recipe is correct :-). And yes, I used 6 oz of the gelatin 🙂
Thanks. I made it and it came out amazing. Wish I could show you pictures. I follow you on ig.
Hi Danny! Feel free to tag me on Instagram 🙂
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.
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!
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.
Hi Timothy! No frosting in between 🙂
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.
The frosting is listed in the directions.
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?
Refrigerate it hunny 🙂
Look like there’s gonna be a new dessert on the table this holiday season. Move over sweet potato pie!
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!
Thanks so much for trying!
I made it and it was delicious