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Strawberry Shortcake Cheesecake

6/26/16

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 layered cake is frosted with whipped cream cheese frosting, and sprinkled with strawberry shortcake crumbles!
Course Dessert
Cuisine American, cheesecake
Keyword Strawberry Shortcake Cheesecake
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 16 servings
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!

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.

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Filed Under: All Posts, Dessert, Easter, SideBar Tagged With: baking, baking tutorials, cheesecake, cookies, cream cheese, dessert, frosting, strawberry cake, strawberry shortcake, summer

Comments

  1. Mary says

    June 27, 2016 at 7:52 am

    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
    • Rosie says

      June 27, 2016 at 10:06 am

      Hi Mary! So happy to hear from ya. I feel like I haven’t heard from you in ages. LOL. Have a wonderful week!

      Reply
      • Jim says

        February 4, 2018 at 8:56 am

        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??

        Reply
        • Rosie says

          February 4, 2018 at 11:16 am

          Hi Jim! Absolutely, you can use the strawberry cake mix. Some people can’t find it, so I made it this way 🙂

          Reply
      • Kendra L Johnson says

        August 2, 2018 at 9:50 am

        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?

        Reply
        • Rosie says

          August 3, 2018 at 11:05 am

          Yes, you an use oreos. Heavy Cream.

          Reply
      • Kevin says

        December 15, 2021 at 8:34 pm

        Can you explain how you moved the non-crusted cheesecake onto the cake without breaking it

        Reply
        • Rosie says

          December 15, 2021 at 9:42 pm

          Very carefully! LOL. I usually use two spatulas, one on each side, while transferring.

          Reply
    • Frances says

      November 28, 2016 at 2:20 pm

      5 stars
      It is so pretty & looks so good

      Reply
    • Andrea Jones says

      November 13, 2021 at 4:51 pm

      So good! Best strawberry cake ever!

      Reply
  2. ogungbade adetutu says

    June 29, 2016 at 9:51 am

    Nice one

    Reply
    • Rosie says

      June 29, 2016 at 2:37 pm

      Thank you

      Reply
  3. CeeCee says

    July 3, 2016 at 12:46 am

    Hi Rosie, is 60oz box strawberry gelatin correct, or should it be 6oz box?

    Reply
    • Rosie says

      July 3, 2016 at 11:50 am

      It’s 6 oz 😉

      Reply
  4. renee says

    July 3, 2016 at 11:01 am

    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
    • Rosie says

      July 3, 2016 at 11:49 am

      6 oz…

      Reply
  5. Dani says

    August 18, 2016 at 10:18 am

    I don’t have a food processor. Is there a way I can make the crust and crumbles without one?

    Reply
    • Rosie says

      August 18, 2016 at 1:36 pm

      Yes, by using a fork or dough cutter.

      Reply
  6. Outer Banks Country Store says

    September 5, 2016 at 4:31 am

    5 stars
    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!

    Reply
    • Rosie says

      September 6, 2016 at 12:59 am

      Thanks for sharing!

      Reply
  7. Andrea Steen says

    September 12, 2016 at 7:03 am

    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
    • Rosie says

      September 12, 2016 at 10:14 am

      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
      • Andrea says

        September 12, 2016 at 10:21 am

        Thank you for your fast response I will try and find the pan

        Reply
        • Vanessa Sanchez says

          February 6, 2017 at 2:22 pm

          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
    • Sharr says

      July 12, 2017 at 2:18 am

      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. Andrea Steen says

    September 12, 2016 at 7:06 am

    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
    • Rosie says

      September 12, 2016 at 10:14 am

      Yes, shortbread cookies & butter cookies are pretty much the same thing to me. LOL

      Reply
  9. Angie says

    September 28, 2016 at 4:24 pm

    5 stars
    Is it OK if I use the golden Oreo cookies

    Reply
    • Rosie says

      September 28, 2016 at 8:17 pm

      Hi Angie! Absolutely 🙂

      Reply
      • Angie says

        September 29, 2016 at 11:29 am

        Thanks making it today

        Reply
  10. Katherine says

    October 4, 2016 at 10:09 am

    5 stars
    How do you store the cake if it all isn’t eaten at one time? Just refrigerate it?

    Reply
    • Rosie says

      October 4, 2016 at 5:33 pm

      Yes. That would work 🙂

      Reply
  11. Kelly says

    November 2, 2016 at 7:35 am

    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
    • Rosie says

      November 2, 2016 at 4:12 pm

      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
  12. Rachel says

    November 7, 2016 at 7:36 am

    How far ahead of time can I make this cake?

    Reply
    • Rosie says

      November 7, 2016 at 6:41 pm

      A few days before serving, as long as it’s kept covered and refrigerated.

      Reply
  13. Shannon says

    November 24, 2016 at 5:41 pm

    5 stars
    This dessert won first place in a family dessert contest! 1st place out of 10 entries! Thank you!!

    Reply
    • Rosie says

      November 25, 2016 at 12:31 am

      Congrats! XOXO

      Reply
  14. CJ says

    November 25, 2016 at 8:49 pm

    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
    • Rosie says

      November 26, 2016 at 10:33 am

      Good question. Try between 1/2 to a cup of mashed strawberries. You’ll have to wing it.

      Reply
  15. R Angelia Price says

    December 12, 2016 at 4:21 am

    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
    • Rosie says

      December 12, 2016 at 10:15 am

      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

      Reply
    • Rosie says

      December 12, 2016 at 10:17 am

      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
  16. delisa johnson says

    December 12, 2016 at 2:52 pm

    5 stars
    I made this cake it was delicious. Excellent recipe.

    Reply
  17. Christine says

    December 14, 2016 at 2:56 pm

    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
    • Rosie says

      December 14, 2016 at 5:35 pm

      It’s called a springform pan. Also, the cheesecake needs to be refrigerated once done.

      Reply
  18. Chrissy D says

    December 18, 2016 at 8:50 am

    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
    • Rosie says

      December 18, 2016 at 11:24 am

      Sure, you can try that.

      Reply
      • Kamisha says

        April 5, 2020 at 10:17 am

        If I’m using a strawberry cake. Do I still need to add the gelatin mix

        Reply
        • Rosie says

          April 6, 2020 at 9:37 am

          No, you don’t. 🙂

          Reply
    • Alison says

      May 11, 2017 at 4:19 pm

      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.

      Reply
  19. Willie says

    December 26, 2016 at 9:02 am

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

    Reply
    • Rosie says

      December 26, 2016 at 8:32 pm

      Lowering the amount would change the flavor of the cake.

      Reply
  20. Colleen Hermann says

    January 4, 2017 at 12:32 pm

    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
    • Rosie says

      January 4, 2017 at 1:39 pm

      Blueberries would definitely work!

      Reply
  21. Jen says

    January 31, 2017 at 4:10 pm

    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
    • Misty Livesay says

      February 10, 2017 at 10:45 am

      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. Vanessa Sanchez says

    February 6, 2017 at 2:31 pm

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

    Reply
  23. Aaron says

    March 5, 2017 at 9:49 am

    I do not have a food processor to crumble the cookies, what alternative ethods are there to this?

    Reply
    • Rosie says

      March 5, 2017 at 6:25 pm

      You can place all cookies in a freezer bag, and crush using a rolling pin.

      Reply
  24. Yolanda says

    March 8, 2017 at 3:51 pm

    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
    • Rosie says

      March 9, 2017 at 5:22 pm

      It sounds like you didn’t cook the cake long enough.

      Reply
  25. Nicole says

    March 14, 2017 at 11:56 am

    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
    • Rosie says

      March 14, 2017 at 5:02 pm

      You can serve it with the layer on the bottom, or carefully remove it.

      Reply
  26. Nicole says

    March 14, 2017 at 12:00 pm

    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
    • Rosie says

      March 14, 2017 at 5:03 pm

      Yes, there is artificially flavored gelatin

      Reply
  27. Tammie hanson says

    March 22, 2017 at 4:36 pm

    Is jello and gelatin the same

    Reply
    • Rosie says

      March 22, 2017 at 5:16 pm

      Jello is the name of the brand, but Yes 🙂

      Reply
  28. Mara says

    March 30, 2017 at 7:08 am

    Hello Rosie
    What was your trick to slicing the cheesecake in half?
    TIA
    Mara

    Reply
    • Rosie says

      March 30, 2017 at 9:19 am

      Hi Mara! No particular trick, I didn’t do anything special 😀

      Reply
    • Linda Carol Hill says

      April 29, 2017 at 8:32 pm

      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. Natasha Kelly says

    April 2, 2017 at 4:52 pm

    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
    • Rosie says

      April 2, 2017 at 8:07 pm

      Hi Natasha. Let the crust cool completely, until it’s cool to the touch 🙂

      Reply
  30. Amber says

    April 2, 2017 at 6:25 pm

    do i make cake as directed on the box

    Reply
    • Rosie says

      April 2, 2017 at 8:10 pm

      The directions are listed 🙂

      Reply
  31. CARLA says

    April 10, 2017 at 9:08 am

    can you use vanilla wafers instead of butter cookies

    Reply
    • Rosie says

      April 10, 2017 at 11:34 am

      Hi Carla! I don’t suggest using vanilla wafers for this recipe.

      Reply
  32. Genesis Fuqua says

    May 27, 2017 at 10:00 am

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

    Reply
    • Rosie says

      May 27, 2017 at 6:31 pm

      Hi there. Yes 🙂

      Reply
  33. Angela Reed says

    June 15, 2017 at 1:29 pm

    5 stars
    Hey Rosie do do you need to double the recipe for a 13×9 pan

    Reply
    • Rosie says

      June 15, 2017 at 3:03 pm

      Hi Angela. Yes, you would have to double! 🙂

      Reply
  34. nancy says

    June 16, 2017 at 12:41 pm

    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
    • Rosie says

      June 17, 2017 at 9:14 am

      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
  35. linda says

    June 22, 2017 at 5:44 am

    do you think this would work as a cupcake

    Reply
    • Rosie says

      June 22, 2017 at 8:32 am

      It’s possible! 🙂

      Reply
  36. Laura says

    June 23, 2017 at 4:12 am

    This looks good and yummy too…. I would definitely try this out.

    Reply
    • Rosie says

      June 23, 2017 at 1:34 pm

      Thank you!

      Reply
  37. Siera Terry says

    July 20, 2017 at 6:42 pm

    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
    • Rosie says

      July 21, 2017 at 11:27 pm

      Glad that you found my recipe!

      Reply
  38. Erica says

    August 12, 2017 at 9:35 pm

    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
    • Rosie says

      August 13, 2017 at 10:03 am

      Hi Erica, shortbread cookies & Golden Oreos can be used as well.

      Reply
  39. Kristina says

    November 16, 2017 at 8:47 am

    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
    • Rosie says

      November 16, 2017 at 9:18 am

      it’s heavy whipping cream. Like Heavy creamy. Not cool whip.

      Reply
  40. Manuel Valadez says

    December 8, 2017 at 12:52 am

    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
    • Rosie says

      December 8, 2017 at 10:46 am

      Hi Manny! You can refrigerate both 🙂

      Reply
  41. Duane says

    December 20, 2017 at 10:54 am

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

    Reply
    • Rosie says

      December 20, 2017 at 11:19 am

      I’m working on one hun!

      Reply
  42. Jackie says

    January 19, 2018 at 1:06 pm

    5 stars
    instead of the white cake mix, is cake flour ok?

    Reply
    • Rosie says

      January 20, 2018 at 4:04 pm

      Nope. The recipe must be followed for best results.

      Reply
  43. mike c says

    February 12, 2018 at 1:21 pm

    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
    • Rosie says

      February 13, 2018 at 6:56 pm

      I think it would be amazing!

      Reply
  44. April says

    April 1, 2018 at 12:42 pm

    I made this cake today for Easter Sunday. Lots of work, but worth every second! Delicious.

    Reply
  45. Carrie says

    July 29, 2018 at 12:17 pm

    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. Nora Brosnan says

    September 30, 2018 at 6:40 am

    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
    • Rosie says

      September 30, 2018 at 5:54 pm

      Either would will work.

      Reply
  47. Rhonda DeButts says

    November 16, 2018 at 11:33 am

    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
    • Rosie says

      November 17, 2018 at 8:40 am

      Yes it is. You can try using parchment paper for easy removal.

      Reply
      • Rhonda DeButts says

        November 18, 2018 at 12:50 pm

        would a springform pan work for this layer?

        Reply
        • Rosie says

          November 18, 2018 at 12:54 pm

          Yes 🙂

          Reply
  48. Rhonda DeButts says

    November 21, 2018 at 5:29 pm

    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
    • Rosie says

      November 21, 2018 at 6:40 pm

      No, it sounds like you may not have used the exact measurements listed? It definitely should not be runny.

      Reply
  49. J Brown says

    November 22, 2018 at 8:25 pm

    5 stars
    Tried this recipe today it was AWESOME!!!

    Reply
  50. Lindsay Rutledge says

    January 27, 2019 at 12:54 pm

    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. Quiana says

    April 23, 2019 at 5:25 am

    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. Marcia says

    March 27, 2020 at 6:58 pm

    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
    • Rosie says

      March 28, 2020 at 12:32 pm

      Hi Marcia! You can give it a try 🙂

      Reply
  53. Krista says

    April 26, 2020 at 11:20 am

    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
    • Rosie says

      April 29, 2020 at 11:49 am

      Thanks for trying my recipe!

      Reply
  54. Amy says

    May 9, 2020 at 3:37 pm

    Hello, I’m making this for a friend but I was curious if it more a cheesecake or a cake?

    Reply
    • Rosie says

      May 9, 2020 at 3:45 pm

      Its both 🙂

      Reply
  55. Danny Norde says

    May 17, 2020 at 5:59 am

    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
    • Rosie says

      May 17, 2020 at 9:37 am

      Hi Danny. The written recipe is correct :-). And yes, I used 6 oz of the gelatin 🙂

      Reply
      • Danny Norde says

        May 18, 2020 at 9:10 am

        5 stars
        Thanks. I made it and it came out amazing. Wish I could show you pictures. I follow you on ig.

        Reply
        • Rosie says

          May 20, 2020 at 2:23 pm

          Hi Danny! Feel free to tag me on Instagram 🙂

          Reply
  56. Sharon says

    May 19, 2020 at 9:36 pm

    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. Lina says

    June 21, 2020 at 3:49 pm

    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. Timothy Atkins says

    June 27, 2020 at 8:14 am

    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
    • Rosie says

      June 28, 2020 at 9:47 am

      Hi Timothy! No frosting in between 🙂

      Reply
  59. Nicole says

    June 30, 2020 at 9:22 pm

    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
    • Rosie says

      July 1, 2020 at 1:37 pm

      The frosting is listed in the directions.

      Reply
  60. Bri says

    August 3, 2020 at 12:29 pm

    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
    • Rosie says

      August 3, 2020 at 1:29 pm

      Refrigerate it hunny 🙂

      Reply
  61. Brittani Johnson says

    November 14, 2021 at 11:34 pm

    5 stars
    Look like there’s gonna be a new dessert on the table this holiday season. Move over sweet potato pie!

    Reply
  62. Dana Pryor says

    May 27, 2022 at 10:52 am

    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
    • Rosie says

      May 29, 2022 at 5:34 pm

      Thanks so much for trying!

      Reply
  63. Anna says

    December 23, 2022 at 10:53 pm

    I made it and it was delicious

    Reply

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