There’s something so nostalgic about strawberry desserts. When I was a child, strawberry shortcake was the dessert my grandmother made every spring as soon as strawberries came into season. It was light, fruity, and filled with love. As I grew older and developed a taste for creamier sweets, I began experimenting with cheesecake—and that’s when this Strawberry Shortcake Cheesecake recipe was born.
This Strawberry Shortcake Cheesecake combines the creamy indulgence of cheesecake with the bright, fruity charm of strawberry shortcake. It’s the perfect dessert for birthdays, spring and summer gatherings, Mother’s Day, or anytime you want to impress. With its vibrant pink layers, rich cheesecake center, and crunchy cookie crumble topping, this cake is a showstopper in both looks and taste.
Why You’ll Love Strawberry Shortcake Cheesecake
- No-Bake Cheesecake Layer: Skip the oven for the cheesecake portion—just mix, chill, and enjoy.
- Vibrant Strawberry Flavor: Using a strawberry cake mix and fresh strawberries guarantees bold, fruity notes in every bite.
- Perfect for Celebrations: Whether it’s a birthday or a summer picnic, this cake adds joy to any occasion.
- Make-Ahead Friendly: Prepare the layers ahead of time and assemble when needed, making party prep easier.
- Gorgeous Presentation: The pink cake layers, creamy white cheesecake, and colorful crumble create a visually stunning dessert.
- Layered Texture: Soft cake, smooth cheesecake, and crunchy topping give every bite a delightful texture contrast.
Ingredients You’ll Need
Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened to room temperature
- 2 packages graham crackers (about 18–20 full crackers)
- ½ cup butter, melted
- 8 oz tub of Cool Whip or any whipped topping
- 1 cup white chocolate chips
- ½ cup chopped fresh strawberries
Strawberry Cake:
- 1 box of strawberry cake mix (any brand)
- Eggs, oil, and water as directed on the cake mix box
Frosting and Crumble Topping:
- 2 (8 oz) packages cream cheese, softened
- 8 cups powdered sugar
- 1 cup butter, softened
- 2 tablespoons vanilla extract
- 1 (10.6 oz) package of white wafer cookies (strawberry or vanilla flavored)
- Red food coloring (gel preferred for vibrant color)
- Reserved cake tops, crumbled for texture and color
Step-by-Step Instructions
Step 1: Make the Cheesecake Layer
- Crush the graham crackers into fine crumbs using a food processor or a ziplock bag and rolling pin.
- Mix the crumbs with melted butter and press the mixture firmly into the bottom of a lined springform pan to create a crust.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Melt white chocolate chips gently in a microwave or double boiler and let cool slightly.
- Fold the melted white chocolate and Cool Whip into the cream cheese until fully combined.
- Gently fold in the chopped strawberries.
- Pour the mixture over the crust and smooth out the top.
- Chill in the refrigerator for at least 4 hours, or until set.
Step 2: Bake the Strawberry Cake Layers
- Prepare the cake mix according to the package directions.
- Divide the batter evenly into two 9-inch round cake pans.
- Bake according to package instructions and allow the cakes to cool completely.
- Level the tops with a serrated knife and save the trimmings for the crumble.
Step 3: Make the Frosting
- Beat softened cream cheese and butter together until light and fluffy.
- Add vanilla extract and gradually beat in powdered sugar until a smooth, thick frosting forms.
Step 4: Prepare the Crumble Topping
- Crush white wafer cookies into medium-fine crumbs.
- Divide the crumbs into two bowls.
- Tint one half with a few drops of red food coloring and mix until evenly pink.
- Combine the pink crumbs with the plain ones, then mix in the reserved cake crumbles.
Step 5: Assemble the Cake
- Place one cooled strawberry cake layer on a cake plate or stand.
- Carefully remove the chilled cheesecake layer from the springform pan and place it on top.
- Add the second strawberry cake layer on top of the cheesecake.
- Frost the entire cake with the cream cheese frosting, smoothing the top and sides.
- Press the prepared crumble mixture into the sides and over the top of the cake for a signature strawberry shortcake look.
- Chill for at least one hour before serving to help set the layers.
Serving and Storage Tips
- How to Serve: Slice with a long, sharp knife dipped in warm water for clean cuts. Serve chilled for best texture.
- Pairing Ideas: A glass of milk, strawberry lemonade, or a light sparkling wine pairs beautifully.
- Storage: Store the cake covered in the refrigerator for up to 4 days.
- Freezing Tips: You can freeze the cheesecake and cake layers separately. Wrap well in plastic and foil, and freeze for up to one month. Thaw in the fridge and assemble with fresh frosting and crumble.
Helpful Notes
- Substitutions:
- Use homemade whipped cream stabilized with cornstarch instead of Cool Whip if preferred.
- Vanilla wafer cookies or golden Oreos can replace white wafer cookies.
- Try adding a thin layer of strawberry jam between the cake and cheesecake for extra fruitiness.
- Allergy Adjustments:
- Use gluten-free graham crackers and cake mix if needed.
- Substitute dairy-free cream cheese and butter for a lactose-friendly version.
- Optional Add-ins:
- Fold diced strawberries into the frosting for extra bursts of fruit.
- Add lemon zest to the cheesecake for a citrusy twist.
Frequently Asked Questions
- Can I freeze Strawberry Shortcake Cheesecake?
Yes! Freeze the individual layers separately, then assemble when ready. This helps preserve texture and taste. - What if I don’t have white wafer cookies?
Vanilla sandwich cookies or even shortbread cookies can work in a pinch. - Can I use fresh whipped cream instead of Cool Whip?
You can! Just make sure it's stabilized so it holds up in the cheesecake layer. - How do I transport this cake safely?
Chill it thoroughly first and use a cake carrier. Add a small frozen ice pack underneath if traveling long distances. - Can I make this cake ahead of time?
Absolutely. Make the layers 1–2 days ahead, store them separately, and assemble a few hours before serving.
Final Thoughts
This Strawberry Shortcake Cheesecake is more than just a dessert—it’s a celebration in cake form. The layers of moist strawberry cake, creamy no-bake cheesecake, and the irresistible cookie crumble make it a memorable treat that’s perfect for any occasion. Even if you’re not a baking pro, you’ll find this recipe approachable and rewarding.
Give it a try and let the layers speak for themselves. Don’t forget to share your creation online and tag us—we’d love to see your take on this sweet masterpiece!
Strawberry Shortcake Cheesecake
This show-stopping Strawberry Shortcake Cheesecake combines layers of moist strawberry cake, creamy no-bake cheesecake, and a crunchy strawberry cookie crumble. Perfect for birthdays, spring holidays, or anytime you need a crowd-pleasing dessert!
Ingredients
Cheesecake Layer:
- 2 8 oz packages cream cheese, softened
- 2 packages graham crackers 18–20 full crackers
- ½ cup butter melted
- 8 oz Cool Whip
- 1 cup white chocolate chips
- ½ cup chopped strawberries
Strawberry Cake Layer:
- 1 box strawberry cake mix
- 3 eggs or as package directs
- ½ cup vegetable oil or as package directs
- 1 cup water or as package directs
Frosting and Crumble:
- 2 8 oz packages cream cheese, softened
- 1 cup butter softened
- 8 cups powdered sugar
- 2 tablespoon vanilla extract
- 1 10.6 oz package white wafer cookies (vanilla or strawberry)
- Red food coloring
- Reserved cake trimmings crumbled
Instructions
Prepare Cheesecake Layer:
- Crush graham crackers and mix with melted butter. Press into springform pan and chill. Beat cream cheese until smooth, fold in melted white chocolate, Cool Whip, and strawberries. Pour over crust and refrigerate for 4 hours.
Bake Strawberry Cake:
- Prepare cake mix as per box. Bake in two 9-inch pans. Cool and level the tops. Reserve the trimmings.
Make Frosting:
- Beat cream cheese and butter, add vanilla and powdered sugar. Mix until smooth and fluffy.
Make Crumble:
- Crush wafer cookies, divide in two. Tint half with red food coloring. Mix with plain crumbs and reserved cake pieces.
Assemble Cake:
- Place one cake layer down, top with cheesecake, then second cake layer. Frost entire cake. Press crumble on sides and top. Chill before serving.
Notes
- Use stabilized whipped cream instead of Cool Whip if desired.
- For a richer flavor, add a thin layer of strawberry jam between layers.
- Gluten-free and dairy-free substitutes can be used where needed.
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