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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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