Description
An irresistible Strawberry Shortcake Cheesecake recipe combining layers of moist strawberry-flavored cake, creamy cheesecake, and cookie crumbles, finished with a rich cream cheese icing.
Ingredients
Scale
For the cake layers:
-
-
- 1 Box white cake mix
- 1/4 C. Oil
- 2 Large eggs
- 2/3 C. Milk
- 1 Box Strawberry Jello mix
-
For the cheesecake layers:
-
-
- 16 oz. Cream cheese
- 1 C. Granulated sugar
- 1 tsp. Vanilla extract
- 3 Large eggs
- 1/4 C. Cornstarch
- 1/2 C. Heavy whipping cream
- 15 Shortbread cookies
- 4 Tbsp. Butter unsalted
- 1 Tbsp. Cold water
-
For the cookie crumbles:
-
-
- 1 Package shortbread cookies
- 3 Tbsp. Butter
- 2 Tbsp. Cold water
- 1 Box Strawberry Jello mix
- Red food coloring
-
For the icing:
-
- 8 oz. Cream cheese softened
- 8 Tbsp. Butter unsalted and softened
- 2 1/2 C. Confectioners sugar
- 1 tsp. Vanilla extract
- 1/2 C. Heavy whipping cream
Instructions
- Preheat the oven: Preheat the oven to 350°F to get it ready for baking.
- Prepare the batter: In a mixing bowl, combine the white cake mix and the box of strawberry Jello. Add the eggs, oil, and milk, and beat on high until well blended and smooth.
- Divide and bake: Separate the cake mixture evenly into two well-greased 9-inch cake pans. Bake for 20-25 minutes until cooked through. Let the cakes cool completely and carefully remove them from the pans.
Notes
- This recipe is ideal for a festive gathering or special occasion.
- Ensure the cakes cool completely before assembling to avoid melting the icing.
- Adjust the amount of red food coloring as desired for the cookie crumbles.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
