Strawberry Shortcake Cheesecake Cake is not only completely gorgeous to look at, but its insanely delicious, with a thick layer of homemade cheesecake stuffed right into the center, then topped with that strawberry crumble we all love so much!!

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If you are like many of us, you probably already recognize that this cake looks a lot like that beloved ice cream bar that is crazy delicious! Wanna try a cheesecake version of this cake? You have to try this Strawberry Crunch Cheesecake!

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I wanted to create something that was not only stunningly beautiful, but one that everyone would love because its created to give you all the flavor of that yummy good humor bar! 

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This would make the perfect dessert for a special occasion, Christmas or even a bake sale, pot luck or a dessert get together! 

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Frequently Asked Questions About Strawberry Shortcake Cheesecake Cake

Q: What exactly is a Strawberry Shortcake Cheesecake Cake?
A: This recipe is a layered dessert that combines the best of three worlds: a fluffy vanilla cake, a creamy cheesecake layer baked right in, and a fresh strawberry puree that ties everything together. It’s finished with whipped cream and crushed shortbread or cookie crumbs for that “strawberry shortcake” texture and flavor. It’s basically two classic desserts in one — a cheesecake and a layer cake — which makes it extra impressive for birthdays, holidays, or summer parties.

Q: Can I use a box cake mix instead of homemade cake layers?
A: Yes! A vanilla or white boxed cake mix works beautifully here if you’re short on time. Just prepare the mix according to the package instructions and use it as your cake layers. The cheesecake layer and strawberry puree will still make the dessert taste completely homemade. Many readers even prefer the consistency of box mixes because they bake evenly.

Q: Can I make this cake ahead of time?
A: Absolutely. This cake is perfect for making ahead. You can bake the cheesecake layer up to 2 days in advance and store it in the refrigerator. The cake layers can also be baked a day or two early, wrapped well in plastic wrap. When you’re ready, assemble the cake with the cheesecake and strawberry layers. The whole cake can be refrigerated, covered, for up to 2 days before serving. This makes it a stress-free option for parties or holidays.

Q: How do I keep the cheesecake layer from sinking or cracking?
A: The key is to bake the cheesecake layer in a springform pan lined with parchment, then let it cool completely before assembling the cake. Using room-temperature ingredients (especially cream cheese and eggs) also helps prevent cracks. If you’re worried about sinking, chill the cheesecake overnight so it’s firm when layered with the cake.

Q: Can I use frozen strawberries for the puree?
A: Yes, frozen strawberries work well as long as you thaw them completely and drain any excess liquid before blending. Fresh strawberries are ideal for peak flavor in the spring and summer, but frozen makes this recipe possible year-round.

Q: What’s the best way to slice and serve this cake neatly?
A: Because it’s a tall layered cake, use a long serrated knife (like a bread knife) and wipe it clean between cuts. Chilling the cake for at least an hour before slicing helps firm up the layers so you get those clean, bakery-style slices.

Q: Can I freeze Strawberry Shortcake Cheesecake Cake?
A: Yes, you can freeze it in slices. Wrap each slice tightly in plastic wrap, then foil, and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving. The texture holds up surprisingly well, though the whipped topping is best added fresh.

Q: Can I make this gluten-free?
A: Yes, simply swap the cake flour (or boxed cake mix) for a gluten-free baking blend and use gluten-free cookies for the shortcake-style crumb topping. The cheesecake layer is naturally gluten-free, so the adjustments are easy.

Q: How do I know when the cheesecake is fully baked?
A: The cheesecake should be slightly set around the edges but still have a little jiggle in the center. As it cools, it will firm up. If you bake it until it looks fully firm in the oven, it may end up overbaked and dry once cooled. Using a thermometer is foolproof — it should reach 150–155°F internally.

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You can even make some of it in advance to save you time! I usually do the cheesecake the night before- to save me time the day of.  The next day I bake the cake layers – then before I am getting ready to display this beauty I whip up the frosting and crumble topping then assemble the whole cake.

You can even make the cheesecake layer even further in advance and placing it into the freezer! Just wrap tightly and store in your freezer until ready to use!

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No matter what occasion you choose to serve this cake at- it is sure to be a hit and the talk of the whole crowd!

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Strawberry Shortcake Cheesecake Cake!

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Ingredients

  

Servings: 8-10

Prep Time: 20 minutes

Bake Time: 80-90 minutes

Cake:

• ▢ 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 1 tablespoon pieces
• ▢ 1 cup sour cream
• ▢ 3 eggs
• ▢ 1 cup strawberry puree- cooled
• ▢ multiple drops pink food coloring to get the color you'd like- optional
• ▢ 1 3 oz box of strawberry jello

Cheesecake Layer:

• ▢ 2 packages cream cheese- softened
• ▢ ½ cup granulated sugar
• ▢ 2 tablespoons flour
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup heavy cream

Frosting:

• ▢ 2 sticks butter- softened
• ▢ 1 package cream cheese- softened
• ▢ 2 teaspoon vanilla extract
• ▢ 3 Tablespoons heavy whipping cream
• ▢ 3-4 cups powdered sugar
• ▢ Crunch topping:
• ▢ 24 golden Oreos- coarsely crushed
• ▢ ¼ cup whipped topping- thawed
• ▢ 3 Tablespoons strawberry gelatin powder
• ▢ :

Instructions

• Preheat your oven to 350 degrees and prepare an 8” springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
• To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
• Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the in the vanilla extract. Mix an additional 1-2 minutes.
• Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
• Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
• Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
• Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
• Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.

Cake

• Prepare the strawberry puree by adding chopped strawberries, sugar, jello and water into a small saucepan and bring to a boil. Let boil for 2-3 minutes or until the strawberries are softened and the sugar is melted. Pour into a food processor and puree. Set aside.
• Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer equipped with a paddle attachment.
• With the mixer on low speed, slowly add the butter into the flour mixture.
• In a medium bowl, combine the sour cream, eggs, and strawberry puree and whisk together.
• Slowly add the wet ingredients into the flour mixture and mix well.
• Add in pink food coloring until you get the shade of pink you like and scrape the sides of the bowl and mix on high speed for 2-3 minutes.
• Pour the batter evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
• Allow to cool in the pans for about 10 minutes then remove and allow to cool completely on a wire rack.

Frosting:

• In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
• With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
• Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.

Crumble:

• Add the Oreo cookies to a food processor and pulse until you get a coarse crumb. Remove half of the crumbs and add in the whipped topping and gelatin mix. Using a fork (or your hands make it a lot easier) mix the crumbs around until they are evenly coated. Pour back into the bowl with the plain cookie crumbs and lightly toss to evenly distribute.

Assembly:

• Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
• Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
• Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
• Use your hand to gently press the crumble around the sides and top of the cake.

Pro tip: Use a large baking sheet to put under the cake to catch any stray crumbs!

• Store the cake in the refrigerator, if possible, in an airtight container, or covered with plastic wrap.

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