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Strawberry Shortcake Cheesecake Cake Recipe
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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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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.