Description

Strawberry Shortcake Cheesecake is the ultimate layered dessert with moist strawberry cake, creamy vanilla cheesecake, and a nostalgic cookie crunch topping. It’s a party-perfect centerpiece and a total crowd-pleaser! This recipe combines texture, flavor, and color in every bite—and it’s surprisingly easy to make ahead. A must-bake for birthdays, summer celebrations, or any sweet moment worth remembering!

Ingredients

Scale

For the Strawberry Cake Layers:

1 box strawberry cake mix (plus eggs, oil, and water as listed on box)
Optional: 1–2 teaspoons strawberry extract (for extra flavor)
Pink or red food coloring (optional, for vibrant color)

For the Cheesecake Layer:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

For the Strawberry Crunch Topping:

20 Golden Oreos (or shortbread cookies)
3 tablespoons strawberry-flavored gelatin powder (such as Jell-O)
2 tablespoons melted butter

For the Buttercream Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Optional: pink gel food coloring

Instructions

Make the Cheesecake Layer (First – Needs to Chill):
Preheat oven to 325°F (163°C). Line a springform pan with parchment paper and lightly grease.
Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well.
Mix in sour cream, vanilla, and flour until just combined.
Pour into the prepared pan and bake for 40–45 minutes, until center is set.
Cool completely, then freeze for 2–3 hours to firm up for layering.
Bake the Strawberry Cake Layers:
Prepare the strawberry cake mix as directed on the box.
Add optional strawberry extract and food coloring for enhanced flavor and color.
Divide batter evenly into two 8-inch round pans and bake according to package directions.
Cool completely on wire racks.
Make the Strawberry Crunch Topping:
Pulse Golden Oreos in a food processor until coarse crumbs form.
Mix in strawberry gelatin powder and melted butter until combined and crumbly. Set aside.
Make the Frosting:
Beat softened butter until light and fluffy. Gradually add powdered sugar.
Add vanilla and enough milk or cream to reach desired consistency.
Mix in pink gel food coloring if using.
Assemble the Cake:
Level the cake layers if needed.
Place one cake layer on a serving plate, then top with the frozen cheesecake layer.
Add the second cake layer on top of the cheesecake.
Frost the entire cake with buttercream, smoothing the sides and top.
Add the Strawberry Crunch Topping:
Gently press the prepared cookie crunch mixture onto the sides and top of the frosted cake.
Chill the assembled cake for at least 1 hour before slicing for the best texture and presentation.

Notes

Freezing the cheesecake layer before assembly helps the cake stack cleanly and keeps the layers firm during frosting.
If you don’t have a food processor, crush the cookies in a zip-top bag with a rolling pin.
Make the cheesecake and cake layers a day ahead to break up the prep and save time.
Want to mix things up? Try adding chopped freeze-dried strawberries to the crunch topping or swap in chocolate cake layers for a fun twist.

Store leftovers in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months—perfect for future cravings!