Strawberry Shortcake Cheesecake Recipe

This extraordinary Strawberry Shortcake Cheesecake combines three beloved desserts into one show-stopping treat. With layers of strawberry cake, creamy cheesecake, and buttery shortbread crumbles, all wrapped in a luscious cream cheese frosting, this dessert will impress even the most discerning sweet tooth. Perfect for special occasions or when you simply want to indulge in something truly spectacular!

Why You’ll Love This Recipe

• Stunning Presentation: The beautiful pink layers and creamy white frosting make this a true centerpiece for any gathering.
• Flavor Explosion: Each bite delivers the perfect balance of tangy cheesecake, sweet strawberry cake, and buttery shortbread crumbles.
• Customizable: While it does take some time to prepare, the components can be made ahead, and you can adjust the strawberry intensity to your preference.
• Crowd-Pleaser: This cake consistently gets rave reviews – everyone will be asking for the recipe!

this Recipe

Ingredients You’ll Need

For the Cake Layers:

• White cake mix: Serves as the perfect neutral base that becomes transformed with strawberry flavor.
• Oil: Adds moisture and richness to the cake layers.
• Eggs: Provide structure and richness to your cake.
• Milk: Creates a soft, tender crumb in your cake layers.
• Strawberry Jello mix: The secret ingredient that gives the cake its vibrant color and strawberry flavor without using fresh berries.

For the Cheesecake Layers:

• Cream cheese: Use full-fat cream cheese at room temperature for the smoothest texture.
• Granulated sugar: Sweetens the cheesecake while balancing the tanginess.
• Vanilla extract: Adds depth of flavor to complement the strawberry.
• Eggs: Provide structure while keeping the cheesecake creamy.
• Cornstarch: Helps prevent cracking and gives the cheesecake a velvety texture.
• Heavy whipping cream: Creates that luxurious mouthfeel that makes cheesecake irresistible.
• Shortbread cookies: Form the base of the cheesecake for a buttery crunch.
• Butter: Binds the cookie crumbs together.
• Cold water: Helps the crust hold together.

For the Cookie Crumbles:

• Shortbread cookies: Adding these between layers provides delightful texture contrast.
• Butter: Helps bind the crumbles together.
• Cold water: Creates the perfect crumbly consistency.
• Strawberry Jello mix: Infuses the crumbles with strawberry flavor and color.
• Red food coloring: Enhances the visual appeal with a vibrant hue.

For the Icing:

• Cream cheese: The foundation of this tangy, creamy frosting.
• Butter: Adds richness and helps create a pipeable consistency.
• Confectioners sugar: Sweetens without adding grittiness.
• Vanilla extract: Rounds out the flavor profile.
• Heavy whipping cream: Creates a light, fluffy texture that spreads beautifully.

Variations

Want to put your own spin on this spectacular dessert? Here are some delicious ideas:

• Berry Swap: Replace the strawberry Jello with raspberry or mixed berry for a different flavor profile.
• Chocolate Lover’s Version: Add mini chocolate chips to the cheesecake layer for a chocolate-covered strawberry vibe.
• Cookie Twist: Substitute graham crackers or Oreos for the shortbread cookies for a different crust texture and flavor.
• Lighter Option: Use Neufchâtel cheese instead of full-fat cream cheese to reduce calories slightly without sacrificing too much flavor.
• Fresh Fruit: Add a layer of fresh sliced strawberries between the cake and cheesecake layers for extra freshness and texture.

How to Make Strawberry Shortcake Cheesecake

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F. In a large mixing bowl, combine the white cake mix and strawberry Jello powder, whisking to incorporate evenly. Add the eggs, oil, and milk, then beat on high speed until the mixture is smooth and well-combined. Divide the batter between two greased 9-inch cake pans. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from pans.

Step 2: Make the Cheesecake Layers

While the cakes bake, prepare your cheesecake mixture. Beat softened cream cheese until smooth, then add sugar and vanilla, mixing until well incorporated. Add eggs one at a time, beating well after each addition. Mix in cornstarch until fully incorporated, then gently fold in the heavy whipping cream. Set aside.

Step 3: Prepare the Cookie Crust

Crush the shortbread cookies into fine crumbs, then mix with melted butter and cold water until combined. Press this mixture into the bottom of two greased 9-inch springform pans. Pour the cheesecake mixture evenly over the crusts and bake at 325°F for about 35-40 minutes until the centers are just set but still slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Cookie Crumbles

Process shortbread cookies into coarse crumbs. Mix with melted butter, cold water, strawberry Jello powder, and a few drops of red food coloring until the mixture is moistened and pink. Spread on a baking sheet and bake at 350°F for 10 minutes. Allow to cool completely, then break into crumbles.

Step 5: Prepare the Frosting

Beat cream cheese and butter until smooth and fluffy. Gradually add confectioners sugar, mixing well after each addition. Stir in vanilla extract, then slowly add heavy cream and beat until light and fluffy.

Step 6: Assemble the Cake

Place one cake layer on your serving plate. Top with a layer of icing, then place a cheesecake layer on top. Sprinkle generously with cookie crumbles. Add the second cake layer, more icing, the second cheesecake layer, and more crumbles. Finish with a layer of frosting and decorate the top and sides as desired with remaining cookie crumbles.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Especially for the cheesecake layers, make sure your cream cheese, eggs, and heavy cream are at room temperature to prevent lumps.
• Don’t Overmix: Mix the cheesecake batter just until combined to avoid incorporating too much air, which can cause cracks.
• Cooling Matters: Never rush the cooling process! Each layer needs to be completely cooled before assembly to maintain structural integrity.
• Chill Between Steps: Refrigeration is your friend! After assembly, refrigerate the cake for at least 2 hours before serving to help it set and make clean slices possible.
• Steady Hands: For the cleanest layers, use a large offset spatula when spreading frosting between layers.

How to Serve

This showstopper dessert deserves special presentation! Here are my favorite serving suggestions:

Perfect Pairings:

• Serve slices with fresh strawberries on the side for a burst of freshness.
• A dollop of whipped cream alongside each slice adds an extra touch of indulgence.
• Coffee or tea makes the perfect accompaniment to balance the sweetness.

Special Occasions:

• For birthdays, add candles on top for a festive touch.
• At bridal showers, serve small slices with champagne for an elegant treat.
• During summer gatherings, pair with sparkling rosé for a sophisticated dessert experience.

Make Ahead and Storage

Storing Leftovers

Keep this cheesecake refrigerated in an airtight container or covered with plastic wrap. It will stay fresh for up to 5 days, though the texture of the cookie crumbles may soften slightly over time.

Freezing

This cake freezes beautifully! You can freeze the entire assembled cake or individual slices. Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. The cookie crumbles may lose some crunch after freezing, but the flavor will still be fantastic.

Reheating

No reheating necessary! Simply thaw frozen cake in the refrigerator overnight or individual slices at room temperature for about 30 minutes before serving.

FAQs

Can I make this cake without a springform pan?
Yes! While springform pans make removing the cheesecake layers easier, you can use regular cake pans lined with parchment paper that overhangs the sides. After chilling, use the parchment to carefully lift the cheesecake layers out. Just be sure to handle them gently during assembly.

Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. Try mixing just until ingredients are combined, using a water bath during baking, and letting the cheesecake cool in the turned-off oven with the door slightly ajar for about an hour before removing.

Can I use fresh strawberries instead of Jello?
While this recipe is designed around strawberry Jello for consistent flavor and color, you could experiment with a strawberry puree reduction for the cake layers. However, the texture and moisture content would need to be adjusted, and the vibrant color might be less pronounced. The Jello provides foolproof results every time.

How far in advance can I make this cake?
You can make the individual components (cake layers, cheesecake layers, cookie crumbles) up to 3 days in advance and store them separately. Assemble with freshly made frosting the day before your event. The fully assembled cake tastes best within 2-3 days.

Final Thoughts

This Strawberry Shortcake Cheesecake truly represents the best of three dessert worlds! While it takes some time to create, the process can be spread out over a couple of days, and the result is absolutely worth every minute. The combination of textures and flavors creates a memorable dessert experience that’s perfect for celebrations or anytime you want to impress. Give it a try – I promise your friends and family will be talking about this cake long after the last crumb disappears!

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