Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake is the dreamy dessert mashup you didn’t know you needed. Imagine layers of silky, creamy cheesecake nestled between fluffy vanilla cake, all wrapped in a cloud of whipped topping and coated in a buttery, strawberry crumble that mimics the classic ice cream bar. Each bite delivers a symphony of textures—from smooth and velvety to tender and crumbly—tied together by the sweet-tart brightness of fresh strawberries.

Perfect for celebrations, brunches, or just when you want to treat yourself, this dessert is as visually stunning as it is indulgently delicious. Whether you're a cheesecake lover, a shortcake fan, or just someone with a sweet tooth looking for something unforgettable, this Strawberry Shortcake Cheesecake delivers on every level.

---

Why You’ll Love This Strawberry Shortcake Cheesecake

• Combines two beloved desserts into one showstopping masterpiece
• Balanced sweetness with a refreshing strawberry flavor
• No complicated decorating – the crumble topping does the magic
• Great make-ahead dessert that tastes even better the next day
• Crowd-pleasing for any gathering or special occasion

---

Preparation Phase & Tools to Use

To bring this cheesecake to life, you’ll need a few essential kitchen tools. A springform pan is crucial—it ensures the cheesecake can be released cleanly without damage. A stand mixer or hand mixer will make blending the cream cheese, sugar, and eggs silky smooth, while a rubber spatula is perfect for folding ingredients without deflating the batter.

You’ll also need mixing bowls, a baking sheet, parchment paper, and cooling racks for the cake layers. Finally, a food processor (or a rolling pin and zip bag) helps create the signature strawberry shortcake crumble topping with ease and precision.

---

Preparation Tips

Make sure all your dairy ingredients, especially cream cheese, are at room temperature before mixing—this helps avoid lumps in your batter. When baking the cheesecake, a water bath is your best friend to prevent cracks and keep the texture moist. Let the cake cool completely before assembling, and chill it overnight for the best flavor and structure. For the crumble, freeze-dried strawberries yield the best color and taste without adding moisture. Don't skip the chill time—it makes slicing clean and serving easier.

---

Ingredients for this Strawberry Shortcake Cheesecake

For the Vanilla Cake Layers:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup sour cream
• ¼ cup whole milk

For the Cheesecake Layer:

• 24 oz cream cheese (room temperature)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 tbsp all-purpose flour

For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries
• 12 Golden Oreos (or similar vanilla sandwich cookies)
• 2 tbsp unsalted butter (melted)

For the Whipped Frosting:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Optional Garnish:

• Fresh strawberries
• White chocolate shavings

---

Step 1: Prepare the Cheesecake Layer

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat until creamy. Mix in the eggs one at a time, then add vanilla, sour cream, and flour. Pour the batter into the prepared pan and smooth the top.

Bake in a water bath for 50-60 minutes or until the center is just slightly jiggly. Turn off the oven, crack the door, and let it cool inside for an hour. Refrigerate the cheesecake for at least 4 hours, preferably overnight.

---

Step 2: Bake the Vanilla Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

Add the sour cream and milk, mixing just until combined. Divide the batter evenly between the pans. Bake for 20-25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

---

Step 3: Make the Strawberry Crunch Topping

Pulse freeze-dried strawberries and Golden Oreos in a food processor until crumbly but not powdery. Pour in the melted butter and pulse again until the texture resembles damp sand. Set aside.

---

Step 4: Prepare the Whipped Frosting

Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour in the cold heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Do not overmix. Keep refrigerated until ready to use.

---

Step 5: Assemble the Strawberry Shortcake Cheesecake

Place one vanilla cake layer on a serving platter. Spread a layer of whipped frosting over it. Gently place the chilled cheesecake layer on top. Add another layer of whipped frosting, then top with the second vanilla cake.

Frost the entire cake with whipped frosting. Press the strawberry crunch topping onto the sides and top of the cake, gently pressing it in for a good stick. Garnish with fresh strawberries or white chocolate shavings if desired.

---

Notes

For best results, make the cheesecake layer a day ahead to allow ample chilling time and flavor development. The strawberry crunch topping can be prepared in advance and stored in an airtight container to save time during final assembly. If you prefer a more intense strawberry flavor, you can incorporate a thin layer of strawberry jam between the layers or swirl it into the cheesecake batter before baking.

---

Watch Out for These Mistakes While Cooking

• Overmixing the cheesecake batter: This can lead to a cracked top or dense texture. Mix just until ingredients are combined.
• Skipping the water bath: This helps prevent cracking and ensures even baking.
• Not allowing layers to cool completely: Stacking warm layers can cause melting or sliding.
• Using warm whipped cream: Cold utensils and cream are crucial for achieving stiff peaks.
• Overbaking the vanilla cake: This dries it out and makes the final cake less enjoyable.

---

Storage Instructions

Store the assembled Strawberry Shortcake Cheesecake in the refrigerator, covered loosely with plastic wrap or in a cake container. It will stay fresh for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Do not freeze the entire cake fully assembled with whipped cream topping—it’s best to freeze the layers separately.

---

Estimated Nutrition

Per serving (based on 12 slices):

• Calories: 520
• Fat: 34g
• Saturated Fat: 20g
• Unsaturated Fat: 11g
• Cholesterol: 140mg
• Sodium: 260mg
• Carbohydrates: 46g
• Sugar: 33g
• Fiber: 1g
• Protein: 7g

---

Frequently Asked Questions

Can I use store-bought cake instead of baking from scratch?

Yes, you can use a boxed vanilla cake mix to save time. Just make sure the layers are completely cooled before assembling.

How do I make this recipe gluten-free?

Use a gluten-free flour blend in place of all-purpose flour and choose gluten-free sandwich cookies for the crunch topping.

What can I use instead of freeze-dried strawberries?

You can use strawberry gelatin powder or crushed strawberry-flavored cookies for a similar effect, but the flavor and color won’t be as natural.

Can I substitute cream cheese with mascarpone?

Yes, but the flavor will be more mild and the texture slightly softer. Adjust sugar to taste if using mascarpone.

How do I prevent my cheesecake from cracking?

Use room temperature ingredients, avoid overmixing, and bake the cheesecake in a water bath. Let it cool gradually in the oven.

Do I have to use a springform pan?

Yes, a springform pan makes it easier to release the cheesecake cleanly. If not available, line a regular cake pan with parchment overhangs.

Can I make this ahead of time?

Absolutely! This cheesecake tastes even better the next day. Prepare it up to 2 days ahead and store it in the fridge until serving.

How do I get clean slices when cutting the cake?

Use a long, sharp knife dipped in hot water and wiped clean between cuts to ensure smooth, neat slices.

---

Conclusion

Strawberry Shortcake Cheesecake is a brilliant combination of two classic desserts that brings out the best of both worlds. From its creamy center to its soft vanilla layers and irresistible crunch topping, it’s designed to impress in both taste and presentation. Whether you’re celebrating a birthday, hosting a brunch, or simply indulging in something special, this dessert will always leave a lasting impression.

---

Print