Strawberry Shortcake Cheesecake Cake Recipe

If you’re a fan of nostalgic desserts that look as stunning as they taste, this Strawberry Shortcake Cheesecake Cake will blow you away. Inspired by the iconic strawberry shortcake ice cream bar we all grew up loving, this cake takes things to the next level with a thick, creamy layer of homemade cheesecake nestled between two fluffy layers of strawberry shortcake-style cake—all crowned with that irresistible strawberry crunch crumble.

Whether you’re baking for a birthday, a holiday gathering, a summer BBQ, or just because, this cake will steal the spotlight and have everyone begging for the recipe.

Why You’ll Love This Strawberry Shortcake Cheesecake Cake

• Visually Stunning: With vibrant pink and white layers, this cake is beautiful enough for any special occasion—from Christmas to baby showers to bake sales.
• Taste of Nostalgia: It captures the flavors of the beloved Good Humor strawberry shortcake ice cream bar in every bite.
• Texture Heaven: The contrast of fluffy cake, creamy cheesecake, and crunchy topping makes this dessert irresistible.
• Make-Ahead Friendly: You can prepare the cheesecake layer a day or even a week ahead and store it in the freezer for ultimate convenience.

What Is Strawberry Shortcake Cheesecake Cake?

This indulgent dessert is a hybrid masterpiece. It features:

• Two moist vanilla-strawberry cake layers.
• A rich, creamy layer of baked cheesecake in the center.
• Classic strawberry shortcake crumble topping made from crushed cookies and strawberry gelatin.
• Frosted with whipped cream or cream cheese frosting to tie it all together.

The result? A cake that tastes just like the nostalgic ice cream bar, but with an elegant, homemade twist.

Perfect for Any Occasion

This cake is a guaranteed crowd-pleaser at:

• Birthday parties
• Potlucks
• Holiday dinners
• Baby showers
• Bake sales
• Dessert tables for weddings or engagements

Bring it once, and you’ll be asked to make it forever.

Make It Ahead for Less Stress

One of the best things about this Strawberry Shortcake Cheesecake Cake is that you can split up the process:

• Cheesecake Layer: Bake and freeze up to a week in advance. Just wrap tightly in plastic wrap and foil.
• Cake Layers: Prepare the day before and store covered at room temperature or refrigerated.
• Assembly: Do this the day of serving so everything looks fresh and perfect.

Pro Tip: Let the cheesecake sit out for about 15–20 minutes before stacking for easier assembly.

Tips for Success

• Use a springform pan for your cheesecake so it’s easy to remove and perfectly round.
• Level your cake layers for a neat, bakery-style finish.
• Chill the entire assembled cake for an hour before serving for clean slices and stable layers.
• Decorate with fresh strawberries for a polished look.

Estimated Nutrition Per Serving (1 slice out of 10)

Calories: ~685 kcal

Total Fat: ~43g

• Saturated Fat: ~25g

Cholesterol: ~170mg

Sodium: ~340mg

Total Carbohydrates: ~66g

• Sugars: ~44g
• Dietary Fiber: ~1g

Protein: ~8g

Calcium: ~100mg

Iron: ~1.8mg

Final Thoughts

This Strawberry Shortcake Cheesecake Cake is more than just a dessert—it’s a conversation piece, a memory-maker, and a nostalgic treat that bridges childhood joy with grown-up indulgence. Whether you’re making it for a loved one or just to treat yourself, this cake will absolutely deliver on flavor, texture, and visual wow-factor.

More Similar Recipes To Try

Easy Strawberry Crunch Cheesecake Cake

Creamy Coconut Pineapple Cake with Pineapple Filling

Easy Pineapple Juice Cake: A Tropical Dessert

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Strawberry Shortcake Cheesecake Cake

This Strawberry Shortcake Cheesecake Cake is a show-stopping dessert that combines the creamy richness of a baked cheesecake with the nostalgic flavor of strawberry shortcake. With moist pink cake layers, a luscious cheesecake center, a fluffy cream cheese frosting, and a crunchy strawberry crumble topping, this cake is made to impress—for birthdays, holidays, or any celebration. It tastes like your favorite childhood ice cream bar but elevated into a decadent layered treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: American

Calories: 685

Ingredients Equipment Method Notes

Ingredients

  

• Cake Layers
• 1 cup strawberries chopped
• 2 tablespoons granulated sugar
• ¼ cup water
• 1 ½ teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup butter softened and cut into tablespoon pieces
• 1 cup sour cream
• 3 eggs
• 1 cup strawberry purée prepared as directed
• Pink food coloring optional, to desired shade
• 1 3 oz box strawberry Jello
• Cheesecake Layer
• 2 8 oz packages cream cheese, softened
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• Frosting
• 2 sticks 1 cup unsalted butter, softened
• 1 8 oz package cream cheese, softened
• 2 teaspoons vanilla extract
• 3 tablespoons heavy whipping cream
• 3 –4 cups powdered sugar
• Strawberry Crunch Topping
• 24 golden Oreos coarsely crushed
• ¼ cup whipped topping thawed
• 3 tablespoons strawberry gelatin powder

Equipment

• 8” springform pan
• 2 round 8” cake pans
• Stand mixer with paddle attachment
• Food processor
• Mixing bowls
• Saucepan
• Whisk
• Measuring cups and spoons
• Spatula
• Wire cooling rack
• Cake stand or serving plate
• Large baking sheet (for catching crumbs during decorating)

Method

 

1. Cheesecake Layer
2. Preheat oven to 350°F. Line an 8” springform pan with parchment on the bottom and spray the sides.
3. In a stand mixer, beat softened cream cheese for 5–6 minutes until smooth.
4. Add sugar and flour gradually while mixing on low. Then beat on medium for 2–3 more minutes.
5. Add eggs one at a time. Mix in vanilla, then heavy cream. Beat on high for 2–3 minutes until smooth.
6. Pour into pan and tap to remove bubbles.
7. Bake at 350°F for 10 minutes, then reduce heat to 200°F (without opening the door) and bake for another 55–60 minutes until set with a slight jiggle in the center.
8. Turn off oven, let cool inside for 15 minutes. Remove and cool completely. Chill in fridge at least 2 hours or overnight.
9. Strawberry Purée
10. In a saucepan, combine chopped strawberries, sugar, Jello powder, and water. Bring to a boil and cook 2–3 minutes until softened.
11. Blend in a food processor until smooth. Let cool.
12. Cake Layers
13. Preheat oven to 350°F. Grease two 8” cake pans and line with parchment.
14. In a stand mixer, mix flour, sugar, baking powder, and baking soda.
15. Slowly add butter on low speed until mixture is crumbly.
16. In a separate bowl, whisk sour cream, eggs, vanilla, and cooled strawberry purée.
17. Add wet ingredients to dry and mix. Add food coloring if desired.
18. Divide batter between pans. Bake 20–25 minutes or until a toothpick comes out clean.
19. Cool 10 minutes in pans, then turn out onto racks to cool completely.
20. Frosting
21. Beat softened cream cheese and butter until light and fluffy (2–3 minutes).
22. Add vanilla and mix. Gradually add powdered sugar on low.
23. Add whipping cream and beat on high for 2–3 minutes until fluffy.
24. Crunch Topping
25. Pulse Oreos in a food processor until coarsely crushed.
26. Remove half of the crumbs. To the other half, add whipped topping and strawberry gelatin. Mix with a fork (or hands) until coated.
27. Combine with remaining crumbs and mix gently.
28. Assembly
29. Place one cake layer face-down on a cake stand. Spread ~¾ cup frosting evenly.
30. Carefully remove cheesecake from springform pan and parchment. Place cheesecake layer face-down on top of the cake.
31. Spread frosting over the cheesecake layer.
32. Top with second cake layer and frost entire cake.
33. Gently press the crumble topping on top and sides of cake. Use a baking sheet underneath to catch excess crumbs.
34. Chill cake before serving for best sliceability.

Notes

Make Ahead:

• Bake the cheesecake up to a week in advance and freeze it tightly wrapped. Cake layers can be baked a day ahead and stored at room temperature.

Food Coloring:

• Optional, but pink coloring enhances the visual strawberry shortcake vibe.

Storage:

• Store in the refrigerator, covered, for up to 5 days. Best enjoyed chilled.

Serving Tip:

• Slice with a hot knife for clean layers.