If you love desserts that are show-stopping, creamy, and guaranteed to brighten everyone’s mood (even after the busiest weekday!), then you’re about to fall for this Strawberry Shortcake Cheesecake. Combining nostalgic shortcake flavors, velvety cheesecake, and bursts of sweet-tart strawberry, this treat is as delightful to look at as it is to eat. Even better, it’s surprisingly easy to pull together—and with a few smart tricks, you can have a bakery-worthy cake right from your own kitchen without any stress.

Why You’ll Love This Recipe

  • Super Easy Layers: Using a box mix for the cake base takes all the guesswork out of baking, while the no-fuss cheesecake comes together with just a handful of ingredients.
  • Incredible Texture: You get fluffy white cake, creamy cheesecake, and those signature crunchy cookie crumbles—all in every forkful.
  • Perfect for Celebrations (or Wednesdays!): It’s beautiful enough for parties, yet simple enough for a fun family dessert on an ordinary weeknight.
  • Ready to Customize: Whether you want sweeter, tangier, or more colorful—this recipe has room to play around.

Ingredients You’ll Need

Let’s make sure you have everything prepped and ready. Here’s what you’ll need, plus some tips:

  • White Cake Mix: The foundation for the fluffy cake layers—it’s reliable and keeps things easy.
  • Oil & Eggs: Brings moisture and helps bind the cake, making it light but sturdy.
  • Milk: Adds richness and a touch of creaminess to the cake batter.
  • Strawberry Jello Mix: Infuses the cake with that classic strawberry flavor and gorgeous pink hue.
  • Cream Cheese: Essential for decadent, tangy cheesecake layers.
  • Granulated Sugar: Sweetens the cheesecake without overpowering the other flavors.
  • Vanilla Extract: Adds warmth and depth—use pure vanilla for best results.
  • Eggs: Ensure a smooth, set cheesecake, never rubbery!
  • Cornstarch: Helps thicken the cheesecake mixture—don’t skip this for that perfect creamy texture.
  • Heavy Whipping Cream: Lends lusciousness and makes the cheesecake extra silky.
  • Shortbread Cookies & Butter: Crushed for that crave-worthy crust—a sweet, buttery base.
  • Package of Shortbread Cookies: For the irresistible cookie crumb topping.
  • Butter & Cold Water: Holds the crumble together; cold water is key so crumbs stay pebbly, not pasty.
  • Strawberry Jello Mix & Red Food Coloring: Elevates flavor and gives those crumbs their signature pop of pink.
  • Cream Cheese & Butter (Softened): The combo behind ultra-rich, fluffy icing.
  • Confectioners Sugar: Sweetens and thickens the frosting until it’s just right for swirls and swoops.
  • Vanilla Extract: Because a little extra vanilla is always a good thing.
  • Heavy Whipping Cream: Whips the frosting into cloud-like perfection.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Add Fresh Strawberries: Fold sliced strawberries into the cheesecake batter or scatter between layers.
  • Lemon Zest: Add zest to the cake layers or icing for a bright, zippy note.
  • Switch Up the Cookies: Try vanilla wafers, graham crackers, or even golden Oreos instead of shortbread.
  • Dairy-Free Option: Use plant-based cream cheese and non-dairy milk; swap for a vegan cake mix if needed.
  • Chocolate Lovers: Drizzle the assembled cake with white chocolate or swap out the Jello mix for raspberry or cherry for a twist.

How to Make Strawberry Shortcake Cheesecake

Step 1: Make the Cake Layers

Start by preparing the cake as directed on the box, swapping the water for milk and including the oil and eggs. Stir in the strawberry Jello mix for a pink color and sweet berry flavor. Divide the batter into cake pans and bake until a toothpick inserted in the center comes out clean. Cool completely before moving on.

Step 2: Create the Cheesecake Layers

Beat the cream cheese until fluffy. Add in sugar and vanilla, mixing until creamy. Beat in the eggs one by one, followed by cornstarch and heavy cream—this mixture should be luxuriously smooth. Pour into a parchment-lined pan and bake until just set in the center. Chill thoroughly before assembling the cake.

Step 3: Prepare the Cookie Crumbles

Crush shortbread cookies either by hand or in a food processor. Toss them with melted butter, a splash of cold water, strawberry Jello mix, and a few drops of red food coloring. Toast briefly in the oven to dry and intensify color. Cool completely before using.

Step 4: Whip Up the Icing

Beat softened cream cheese and butter until creamy and free of lumps. Add confectioners sugar and vanilla, and continue mixing. Gradually stream in heavy cream and beat until light, fluffy, and spreadable.

Step 5: Assemble the Cake

Layer one cake round, then a generous layer of cheesecake, then another cake round. Frost the entire cake with the whipped cream cheese icing, smoothing the sides and top. Generously press the strawberry cookie crumbs around the sides and on top for that classic look.

Note: Don’t stress about perfection—a little messiness only makes it more inviting!

Pro Tips for Making the Recipe

  • Chill Everything: Cheesecake must be fully cooled and chilled before stacking, or things will get too soft and slippery.
  • Level the Cakes: If your cake domes, trim off the top—stacked layers stay put and look more impressive.
  • Even Layers: Use parchment when baking for easy cake release and clean edges.
  • Extra Fluffy Icing: Whip that frosting longer than you think—incorporating air creates beautiful, stable swirls.
  • Cookie Crumbs: Toasting helps crumbs stay crisp and colorful, not soggy.

How to Serve

This cake shines brightest as the star of your dessert table. Slice it with a sharp, warm knife for neat layers and serve chilled or at cool room temperature. Pair with a small scoop of vanilla ice cream or a fresh strawberry garnish for pure decadence. For drinks, it goes wonderfully with coffee, tea, or a fresh strawberry lemonade.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly and refrigerate—cheesecake layers need to stay chilled. It keeps beautifully for up to 5 days, and flavor only improves as it sits.

Freezing

Wrap individual slices or the whole cake in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

No reheating needed—this cake is best served cold, straight from the fridge.

FAQs

  1. Can I use homemade cake instead of a box mix?

    Absolutely. If you prefer to bake from scratch, use your favorite white or vanilla cake recipe. A box mix keeps it simple, but both work beautifully here.

  2. Can this be made ahead?

    Definitely! You can bake all components a day or two in advance and keep them chilled, then assemble and decorate on the day you plan to serve.

  3. What’s the best way to cut clean slices?

    Use a long, sharp knife dipped in hot water and wiped dry between cuts. This helps glide through the creamy cheesecake and cake layers for picture-perfect slices every time.

  4. Can I leave out the food coloring?

    Yes. The Jello provides most of the pink color, but if you prefer a natural look, leave out the food coloring—your cake will still be delicious and attractive.

Final Thoughts

If ever there was a dessert to bring a smile to your face and joy to your table, this Strawberry Shortcake Cheesecake is it. It delivers classic flavors with modern flair, all in a recipe designed for real life—quick, doable, and utterly scrumptious. Give it a try, and don’t be surprised if it becomes your new favorite way to make any weeknight feel like a celebration!

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Strawberry Shortcake Cheesecake Recipe

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  • Author: Julia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 16 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Strawberry Shortcake Cheesecake combines layers of moist white cake, creamy strawberry cheesecake, and a crunchy shortbread cookie crumble. Topped with a luscious cream cheese icing, this show-stopping dessert is a delightful blend of textures and flavors perfect for any celebration or gathering.

Ingredients

Units Scale

For the Cake Layers

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

For the 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
  • 15 shortbread cookies
  • 4 tbsp unsalted butter
  • 1 tbsp cold water

For the Cookie Crumbles

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

For the 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

Instructions

  1. Prepare the Cake Layers – Preheat your oven to 350°F (175°C). In a mixing bowl, combine the white cake mix, oil, eggs, milk, and strawberry Jello mix. Mix until smooth and well incorporated. Divide the batter between prepared cake pans and bake according to package directions or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
  2. Make the Cheesecake Layer – In a large bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, then add cornstarch and heavy cream, mixing until creamy. Fold in crushed shortbread cookies, melted butter, and water. Pour into a prepared pan and bake in a water bath at 325°F (160°C) until set, about 45-55 minutes. Let cheesecake cool completely in the pan, then refrigerate to set.
  3. Make the Cookie Crumble – Crush the shortbread cookies into coarse crumbs. Melt the butter and mix with cookie crumbs, cold water, and strawberry Jello mix until the mixture is sandy and evenly colored. Add a few drops of red food coloring to achieve a vibrant red. Spread crumbs on a baking sheet and bake at 350°F (175°C) for about 10 minutes or until slightly crisp. Let cool.
  4. Prepare the Cream Cheese Icing – In a large bowl, beat together the softened cream cheese and butter until creamy. Gradually add confectioners sugar and vanilla extract, mixing well. Pour in heavy whipping cream slowly, continuing to beat until light and fluffy.
  5. Assemble the Cake – On a serving platter, layer one white cake round, top with cheesecake, then the second white cake round. Spread cream cheese icing over the top and sides of the cake. Gently press cookie crumbles onto the sides and top of the cake for decoration. Chill cake before serving for best results.

Notes

  • Ensure all ingredients are at room temperature for smoother batters and fillings.
  • Bake cake and cheesecake layers in advance for easy assembly.
  • Refrigerate the assembled cake for a cleaner slice and best texture.
  • Use gel or concentrated food coloring for more vibrant crumb color.
  • The cake can be made a day ahead and stored in the fridge.

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 46g
  • Sodium: 410mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 62g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 110mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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