Description
Strawberry Shortcake Cheesecake Cake is the ultimate triple-layer dessert, combining soft vanilla cake, creamy cheesecake, and airy strawberry mousse. It’s the perfect celebration cake that tastes like summer in every bite. Beautiful, delicious, and made to impress—this one’s a keeper. Save it now and treat yourself to a slice of berry bliss!
Ingredients
Vanilla Cake Layer
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1½ cups all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup whole milk
Cheesecake Layer
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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¼ cup sour cream
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1 tablespoon all-purpose flour
Strawberry Mousse Layer
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1 cup fresh strawberries, puréed
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¼ cup granulated sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch
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1 cup heavy cream
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¼ cup powdered sugar
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1 teaspoon unflavored gelatin
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2 tablespoons cold water
Topping & Garnish
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Whipped cream (for frosting or piping)
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Fresh strawberries (halved or whole, for garnish)
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Crushed Golden Oreos or vanilla cookie crumbs (for topping)
Instructions
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Make the Cheesecake Layer
Preheat oven to 325°F (165°C). Line the bottom of a springform pan with parchment paper.
Beat cream cheese until smooth. Add sugar and beat again.
Add eggs one at a time, then mix in vanilla, sour cream, and flour until fully smooth.
Pour into the pan, smooth the top, and bake for 45–50 minutes until set. Cool completely and chill for at least 4 hours or overnight. -
Bake the Vanilla Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Alternate adding the flour mixture and milk, beginning and ending with flour.
Divide batter evenly and bake for 25–30 minutes. Cool completely. -
Prepare the Strawberry Mousse
In a saucepan, cook puréed strawberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Let cool.
Bloom gelatin in cold water for 5 minutes, then gently heat until dissolved.
Whip heavy cream with powdered sugar to soft peaks.
Fold in cooled strawberry mixture and dissolved gelatin. Chill slightly until it begins to thicken.
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Assemble the Cake
Place one vanilla cake layer on your serving plate.
Spread half the mousse over the cake.
Gently place the chilled cheesecake layer on top.
Spread remaining mousse over cheesecake.
Top with the second cake layer.
Frost sides with whipped cream or additional mousse.
Garnish with whipped cream swirls, fresh strawberries, and crushed cookies.
Chill for 2–4 hours before slicing for clean layers.
Notes
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Chill time is essential! Don’t skip the overnight cheesecake chill or the mousse won’t set properly during assembly.
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Use acetate strips or parchment to line the cake sides for picture-perfect edges.
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For a shortcut, you can substitute boxed vanilla cake mix or store-bought cheesecake—but homemade delivers the best results.
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Want to switch it up? Try using raspberries or mango in the mousse, or add a thin layer of strawberry jam for extra berry boost.
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Store leftovers covered in the fridge for up to 5 days, or freeze individual slices for up to 1 month (without fresh strawberries on top).