Strawberry Shortcake Cheesecake Recipe

ByLila Prescott
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Introduction

Strawberry Shortcake Cheesecake is a delightful fusion of creamy cheesecake and moist strawberry cake, layered with fluffy frosting and crunchy wafer crumbles. Perfect for special occasions or when you crave a sweet, fruity treat that combines the best of both desserts.

A pink and white layered strawberry cake slice sits on a white plate with a silver fork in front. The slice shows four main layers: a bottom pink cake layer, followed by a crumbly light brown crust-like layer, then a thick creamy white layer with small red strawberry pieces inside, topped by another pink cake layer, and finished with a crumbly mix of light pink and beige crumbs covering the top and sides. The cake in the background is on a white plate on a white marbled surface, with one slice removed, showing the same layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ¼ cup brown sugar
  • 1 ½ cups graham cracker crumbs
  • 7 tablespoons butter (melted)
  • 8 ounces Cool Whip
  • 16 ounces cream cheese (softened)
  • 1 cup white chocolate chips
  • ½ cup chopped fresh strawberries
  • 1 (15.25 ounce) box strawberry cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup water
  • 16 ounces cream cheese (softened)
  • 1 cup butter (softened)
  • 2 tablespoons vanilla extract
  • 8 cups powdered sugar
  • 11.6 ounces strawberry wafer cookies (such as Goya brand)
  • Pink food coloring (optional)

Instructions

  1. Step 1: Line the bottom of a 9” springform pan with a 9” parchment circle and set aside.
  2. Step 2: In a mixing bowl, combine the brown sugar, graham cracker crumbs, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
  3. Step 3: In a large bowl or stand mixer, beat together the softened cream cheese and Cool Whip until thick and creamy.
  4. Step 4: Melt the white chocolate chips in the microwave for about 1 minute, stirring after 30 seconds. Quickly blend the melted white chocolate into the cream cheese mixture.
  5. Step 5: Gently fold in the chopped fresh strawberries. Pour the cheesecake filling over the graham cracker crust, spreading evenly. Cover and freeze while preparing the cake.
  6. Step 6: Preheat the oven to 350ºF and grease two 9” round cake pans.
  7. Step 7: In a large bowl, mix the strawberry cake mix, eggs, vegetable oil, and water until smooth. Divide the batter evenly between the greased pans.
  8. Step 8: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  9. Step 9: Meanwhile, make the frosting by beating together the softened cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and thick. Add a few drops of pink food coloring if desired.
  10. Step 10: Crumble the strawberry wafer cookies in a large bowl. Remove the tops of the cooled cakes to level them and crumble the cake tops into the bowl with the wafers.
  11. Step 11: Assemble the cake by placing one strawberry cake layer on a serving plate. Spread about ¼ cup of frosting over the top.
  12. Step 12: Remove the cheesecake from the springform pan by gently peeling it off the parchment with an offset spatula. Place the cheesecake on top of the frosted cake layer.
  13. Step 13: Place the second cake layer on top of the cheesecake. Frost the entire outside of the cake with the remaining frosting.
  14. Step 14: Press the wafer and cake crumbles into the frosting, covering the entire cake.
  15. Step 15: Slice and enjoy your strawberry shortcake cheesecake!

Tips & Variations

  • Use fresh, ripe strawberries for the best flavor and texture in the cheesecake filling.
  • To make preparation easier, chill the cream cheese before beating for a smoother frosting.
  • Try substituting white chocolate chips with milk or dark chocolate for a different twist.
  • For a lighter version, use reduced-fat cream cheese and Cool Whip.
  • Add a splash of strawberry liqueur to the cake batter for an adult-friendly flavor boost.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. Because of the cream cheese and fresh strawberries, it’s best enjoyed fresh. If needed, slice individual portions and reheat briefly at room temperature before serving to soften the frosting slightly.

How to Serve

A slice of layered pink and white cake sits on a white plate with a silver fork next to it, placed on a white marbled surface. The cake slice shows five layers: a bottom layer of dense pink cake, a thin white creamy layer mixed with red chunks, a crumbly brown layer resembling crushed cookies, a thicker white creamy layer with red fruit pieces inside, and a top pink cake layer topped with a crumbly pink and white sprinkle mix. In the background, the remaining cake reveals the same layers with a textured crumb topping all around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake layer a day in advance and keep it frozen until ready to assemble. Just thaw it slightly before placing it between the cake layers.

Can I use homemade strawberry cake instead of box mix?

Absolutely! A homemade strawberry cake would work beautifully and add a personal touch to the dessert. Just ensure it’s fully cooled before assembly.

Print
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Strawberry Shortcake Cheesecake Recipe

★★★★★

4.7 from 88 reviews
  • Author: Lila
  • Total Time: 2 hours
  • Yield: 12 servings 1x
Print Recipe

Description

This Strawberry Shortcake Cheesecake is a luscious layered dessert combining a creamy white chocolate-infused cheesecake with a moist strawberry cake, topped with a smooth pink cream cheese frosting and crunchy strawberry wafer cookie crumbles. Perfect for special occasions or a decadent treat, it offers a delightful balance of flavors and textures.

Ingredients

Scale

Crust

  • ¼ cup brown sugar
  • 1 ½ cups graham cracker crumbs
  • 7 Tablespoons butter, melted

Cheesecake Filling

  • 8 ounces Cool Whip
  • 16 ounces cream cheese, softened
  • 1 cup white chocolate chips
  • ½ cup chopped fresh strawberries

Strawberry Cake

  • 1 (15.25 ounce) box strawberry cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup water

Frosting

  • 16 ounces cream cheese, softened
  • 1 cup butter, softened
  • 2 Tablespoons vanilla extract
  • 8 cups powdered sugar
  • Pink food coloring (a few drops)

Crumb Topping

  • 11.6 ounces strawberry wafer cookies (Goya brand recommended)

Instructions

  1. Prepare the crust: Line the bottom of a 9” springform pan with a parchment circle. Mix brown sugar, graham cracker crumbs, and melted butter in a bowl. Press this mixture firmly into the bottom of the pan and set aside.
  2. Make the cheesecake filling: In a large bowl or stand mixer, beat softened cream cheese and Cool Whip until thick and creamy. Melt white chocolate chips in the microwave for about 1 minute, stirring after 30 seconds, then blend into the cream cheese mixture quickly. Gently fold in the chopped fresh strawberries.
  3. Chill the cheesecake layer: Pour the cheesecake filling evenly over the graham cracker crust. Cover and place in the freezer to firm up while you prepare the cake.
  4. Prepare the cake batter: Preheat oven to 350ºF. Grease two 9” round cake pans. In a large bowl, mix strawberry cake mix, eggs, vegetable oil, and water until smooth.
  5. Bake the cakes: Divide batter evenly between the two prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 15 minutes, then invert onto wire racks to cool completely.
  6. Make the frosting: Using an electric mixer, beat softened cream cheese, butter, vanilla extract, and powdered sugar until smooth, thick, and creamy. Add a few drops of pink food coloring and mix well.
  7. Make the crumb topping: Crumble the strawberry wafer cookies into small pieces using a bowl. Cut the domed tops off the cooled cakes to level them and crumble those tops into the cookie crumbles.
  8. Assemble the cake: Place one strawberry cake layer on a serving plate. Spread about ¼ cup of frosting evenly over the cake. Remove the cheesecake from the springform pan by releasing the outer ring and gently sliding out the cheesecake using an offset spatula. Place the cheesecake layer on top of the frosted strawberry cake layer.
  9. Complete the layering: Place the second strawberry cake layer on top of the cheesecake. Frost the entire outside of the cake evenly with the remaining frosting.
  10. Add the crumb crust: Press the crumbled cookies and cake tops firmly into the frosting, covering the whole cake for a decorative and crunchy finish.
  11. Serve: Slice and enjoy this rich strawberry shortcake cheesecake dessert.

Notes

  • Using a parchment circle makes it easier to remove the cheesecake layer from the springform pan without cracking.
  • White chocolate chips must be melted carefully to avoid burning—microwave in short intervals and stir well.
  • Chilling the cheesecake layer before assembling helps maintain its shape between cake layers.
  • Ensure cake layers are completely cooled before frosting to prevent melting.
  • The pink food coloring in frosting is optional but adds a beautiful strawberry-inspired touch.
  • Strawberry wafer cookies add both flavor and texture for the crumb topping; Goya brand is suggested but any similar cookie works.
  • For best results, assemble the cake the day you plan to serve.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cheesecake, strawberry shortcake, layered cake, white chocolate cheesecake, strawberry dessert, springform pan dessert

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