Can I make this cake ahead of time?

Absolutely—this recipe actually tastes better when made a day in advance. It lets the flavors meld, and the layers are easier to slice when fully chilled.

What if I don’t have a springform pan?

A regular cake pan works for every layer but the cookie crust/cheesecake one. If you don’t have a springform, use parchment paper to lift the cheesecake out very gently once completely cool and set.

Can I use fresh strawberries instead of Jello?

The Jello gives that classic, vibrant strawberry shortcake flavor, but you can absolutely add a layer of sliced fresh strawberries for real fruit. Just watch out for extra moisture!

How do I prevent my cheesecake from cracking?

Always bake cheesecake at a gentle temperature and don’t skip the heavy cream—it keeps the batter smooth. Let the cake cool gradually before chilling to avoid cracks from sudden temperature changes.

Strawberry Shortcake Cheesecake Recipe

Description

This Strawberry Shortcake Cheesecake recipe combines moist strawberry-infused cake layers, rich and creamy cheesecake, a buttery shortbread cookie crust, and vibrant strawberry-flavored cookie crumbles, all finished with luxurious cream cheese icing. The perfect centerpiece for parties and celebrations, this dessert captures the flavors and textures of traditional strawberry shortcake in a stunning layered cake.

Ingredients

Units Scale

Cake Layers

1 box white cake mix
1 box strawberry Jello mix
2 large eggs
1/4 cup oil
2/3 cup milk

Cheesecake Layers

16 oz cream cheese
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/4 cup cornstarch
1/2 cup heavy whipping cream

Cookie Crust

15 shortbread cookies
4 tbsp unsalted butter
1 tbsp cold water

Cookie Crumbles

1 package shortbread cookies
3 tbsp butter
2 tbsp cold water
1 box strawberry Jello mix
Red food coloring

Icing

8 oz cream cheese, softened
8 tbsp unsalted butter, softened
2 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup heavy whipping cream

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Instructions

Prepare the Cake Layers: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the white cake mix and strawberry Jello mix. Add the eggs, oil, and milk, then beat on high until the batter is smooth and well combined. Divide the batter evenly into two well-greased 9-inch cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing them from the pans.
Prepare the Cheesecake Batter: In a bowl, blend the cream cheese, cornstarch, and heavy whipping cream until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Beat in the sugar and vanilla extract until fully incorporated and smooth.
Bake the Crustless Cheesecake Layer: Pour 3 cups of the cheesecake mixture into a greased 9-inch cake pan. Bake for 30 minutes, or until lightly browned around the edges and the center is set. Cool to room temperature, then chill in the refrigerator.
Prepare the Cookie Crust: In a food processor, blend 15 shortbread cookies with 4 tbsp unsalted butter and 1 tbsp cold water, until it forms a dough-like consistency. Press this mixture into the bottom of a greased 9-inch springform pan and bake at 350°F (175°C) for 15 minutes.
Bake the Cheesecake with Cookie Crust: Pour the remaining cheesecake batter over the baked cookie crust in the springform pan. Bake for 30 minutes until the cheesecake is set and cooked through. Allow to cool to room temperature, then refrigerate for several hours until fully chilled.
Make the Cookie Crumbles: Process one package of shortbread cookies with 3 tbsp butter and 2 tbsp cold water until crumbs form. Divide in half. To one half, add the strawberry Jello mix and a few drops of red food coloring; blend again. Spread both plain and red crumbs on a baking sheet and bake for 10 minutes at 350°F. Let cool, then combine them together for colorful crumbles.
Prepare the Icing: In a mixing bowl, beat the softened cream cheese and butter until creamy. Add confectioners sugar, vanilla, and heavy whipping cream; beat on high until smooth and fluffy.
Assemble the Cake: Place the cheesecake with cookie crust on a serving platter. Top with one strawberry cake layer, then the crustless cheesecake layer, followed by the second strawberry cake layer. Smooth icing over the entire cake, including the top and sides.
Decorate with Cookie Crumbles: Press the prepared cookie crumbles all over the frosted cake, covering the top and sides for a dazzling finish.
Chill and Serve: Refrigerate the finished cake for at least 1 hour to set before slicing and serving. Enjoy this show-stopping dessert chilled.

Notes

Allow all cake and cheesecake components to cool completely before assembling for best results.
Use a springform pan for easy cheesecake removal.
Chilling the cake after assembly helps set the layers and flavors.
For a deeper strawberry flavor, add a little strawberry extract or fresh strawberries.
The cake can be made a day ahead and stored tightly covered in the fridge.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 560
Sugar: 47g
Sodium: 400mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 59g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg