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
- 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.
- 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.
- 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.
- 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.
- 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
