Strawberry Shortcake Cheesecake

Making strawberry shortcake cheesecake is a fun and easy way to show your loved ones that you care.

This recipe is perfect for any occasion, and it is always a hit! Plus, it’s a great way to get your kids in the kitchen.

This strawberry shortcake cheesecake is fluffy, creamy, and flavorful. Plus, it’s really easy to make – you’re going to love it!

This recipe takes that classic dessert and turns it into a deliciously creamy cheesecake.

So if you’re looking for a special treat for your next party, why not give this delicate dessert a try?

Scroll to bottom for printable recipe card.

Why we love this strawberry shortcake cheesecake recipe:

• It’s homemade and always turns out delicious.
• It’s also a great dessert for parties or gatherings, and everyone always loves it.

What is a shortcake?

A shortcake is similar to a biscuit. The difference is that the shortcake is a touch sweeter.

What is the difference between a cake and a shortcake?

The shortcake is going to be fluffier than the cake. A cake tends to be denser.

What is the difference between shortcakes and biscuits?

Again, the shortcake will be slightly sweeter. The other difference is that the shortcake is made with Whipped cream.

Is a Scone a shortcake?

No, a scone is chewier than a shortcake. Scones are also sweeter than a biscuit.

Ingredients:

For the cake layers:

• White cake mix
• Oil
• Large eggs
• Milk
• Strawberry Jello mix

For the cheesecake layers:

• Cream cheese
• Granulated sugar
• Vanilla extract
• Large eggs
• Cornstarch
• Heavy whipping cream
• Shortbread cookies
• Butter unsalted
• Cold water

For the cookie crumbles:

• Shortbread cookies
• Butter
• Cold water
• Strawberry Jello mix
• Red food coloring

For the icing:

• Cream cheese softened
• Butter unsalted and softened
• Confectioners sugar
• Vanilla extract
• Heavy whipping cream

How to make strawberry shortcake cheesecake recipe:

For the cake layers:

Step 1. Preheat the oven to 350 degrees.

Step 2. Mix together the white cake mix and box of strawberry Jello in a mixing bowl.

Step 3. Then, add ¼ cup of oil.

Step 4. Then, add ⅔ cup milk and 2 large eggs.

Step 5. Beat on high until well combined and smooth.

Step 6. Separate the mixture into 2 well-greased 9-inch cake pans.

Step 7. Bake for 20-25 minutes until cooked through.

Step 8. Let cool completely, and then remove from the pans.

For the cheesecake layers:

Step 1. Place 16 oz of cream cheese, ¼ cup of cornstarch, and ½ cup of heavy whipping cream into a mixing bowl.

Step 2. Blend until creamy.

Step 3. Mix the eggs into the cream cheese mixture one at a time until well blended.

Step 4. Beat 1 cup of sugar and 2 teaspoons of vanilla into the mixture until creamy and smooth.

Step 5. Place 3 cups of the cheesecake mixture into a well-greased 9-inch cake pan

Step 6. Bake for 30 minutes or until lightly browned on the edges and cooked through.

Step 7. Let cool to room temperature, and then place in the fridge to chill further.

For the cookie crumbles:

Step 1. In a food processor or blender, combine 15 shortbread cookies, 4 tbsp butter, and 1 tbsp cold water until a cookie dough-like mixture has been formed.

Step 2. Press the mixture into the bottom of a well-greased 9-inch springform pan, and bake for 15 minutes.

Step 3. Add the rest of the cheesecake batter to the top of the cookie crust in the Springform pan, and bake for 30 minutes or until the cheesecake is cooked through. Let cool to room temperature, and then place into the fridge to chill further.

Step 4. Place one package of shortbread cookies into a food processor or blender with 3 tbsp of butter and 2 tbsp cold water, and blend until cookie crumbles have formed.

Step 5. Reserve half of the cookie crumbs in a bowl.

Step 6. To the food processor with the other half of the cookie crumbs, add a box of strawberry Jello and a few drops of red food coloring. Blend until well combined.

Step 7. Spread the white and red crumbs out on a baking sheet, and bake for 10 minutes. Crumble once cooled, and blend together.

For the icing:

Step 1. In a mixing bowl, combine the ingredients for the icing, and beat on high until smooth and creamy.

Step 2. Place the cookie crust cheesecake layer on a serving platter or cake stand.

Step 3. Add one of the strawberry cake layers on top of that.

Step 4. Place the crustless cheesecake layer next, and follow it up with the remaining cake layer.

Step 5. Ice the entire cake, the tops, and the sides.

Step 6. Press the cookie crumbles all over the cake, the top and the sides included.

Step 7. Let the cake chill in the fridge for an hour or more before serving.

Strawberry Shortcake Cheesecake

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 16

This strawberry shortcake cheesecake recipe is fluffy, creamy, and flavorful. Plus, it's really easy to make – you're going to love it!

4.70 from 10 votes

Review Recipe

Ingredients 

For the cake layers:

• 1 Box white cake mix
• ¼ C. Oil
• 2 Large eggs
• ⅔ C. Milk
• 1 Box Strawberry Jello mix

For the cheesecake layers:

• 16 oz. Cream cheese
• 1 C. Granulated sugar
• 1 tsp. Vanilla extract
• 3 Large eggs
• ¼ C. Cornstarch
• ½ C. Heavy whipping cream
• 15 Shortbread cookies
• 4 Tbsp. Butter unsalted
• 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. Butter unsalted and softened
• 2 ½ C. Confectioners sugar
• 1 tsp. Vanilla extract
• ½ C. Heavy whipping cream

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Instructions

For the cake layers:

• Preheat the oven to 350 degrees.
• Mix together the white cake mix and box of strawberry Jello in a mixing bowl.
• Add 2 Large eggs, ¼ cup oil, and ⅔ cup milk to the mixing bowl, and beat on high until well combined and smooth.
• Separate the mixture into 2 well greased 9 inch cake pans, and bake for 20-25 minutes until cooked through. Let cool completely, and then remove from the pans.

For the cheesecake layers:

• Place 16 oz of cream cheese, ¼ cup of cornstarch and ½ cup of heavy whipping cream into a mixing bowl. Blend until creamy.
• Mix the eggs into the cream cheese mixture one at a time until well blended.
• Beat 1 cup of sugar and 2 teaspoons of vanilla into the mixture until creamy and smooth.
• Place 3 cups of the cheesecake mixture into a well greased 9 inch cake pan, and bake for 30 minutes or until lightly browned on the edges and cooked through. Let cool to room temperature, and then place in the fridge to chill further.

For the cookie crumbles:

• In a food processor or blender, combine 15 shortbread cookies, 4 tbsp butter and 1 tbsp cold water until a cookie dough like mixture as been formed.
• Press the mixture into the bottom of a well greased 9 inch springform pan, and bake for 15 minutes.
• Add the rest of the cheesecake batter to the top of the cookie crust in the Springform pan, and bake for 30 minutes or until the cheesecake is cooked through. Let cool to room temperature, and then place into the fridge to chill further.
• Place one package of shortbread cookies into a food processor or blender with 3 tbsp of butter and 2 tbsp cold water, and blend until cookies crumbles have formed.
• Reserve half of the cookie crumbs in a bowl.
• To the food processor with the other half of the cookie crumbs, add a box of strawberry Jello and a few drops of red food coloring. Blend until well combined.
• Spread the white and red crumbs out on a baking sheet, and bake for 10 minutes. Crumble once cooled, and blend together.

For the icing:

• In a mixing bowl, combine the ingredients for the icing, and beat on high until smooth and creamy.
• Place the cookie crust cheesecake layer on a serving platter or cake stand.
• Add one of the strawberry cake layers on top of that.
• Place the crustless cheesecake layer next, and follow it up with the remaining cake layer.
• Ice the entire cake, the tops and the sides.
• Press the cookie crumbles all over the cake, the top and the sides included.
• Let the cake chill in the fridge for an hour or more before serving.

Nutrition

Calories: 600kcal | Carbohydrates: 56g | Protein: 7g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Cholesterol: 147mg | Sodium: 290mg | Sugar: 46g

Author: Laura

THANKS FOR PINING!

Can I use frozen berries?

You certainly can! Be sure to thaw the berries and then drain the excess liquid off. You may choose to add a touch of sugar if the berries are tart.

Can I make this in advance?

You can make the majority of this cake in advance. The key point is to not assemble the cake until you are ready to serve it. Meantime, wrap the sections separately, with plastic, and place them in the refrigerator. When it is time, you can assemble the entire cake.

More strawberry desserts:

Strawberry Pound Cake – Sweet, moist strawberry pound cake is the perfect crowd-pleasing dessert!

Strawberry Rhubarb Pie – My favorite summer pie dessert!

Big Boy’s Fresh Strawberry Pie – SO GOOD!