This strawberry shortcake cheesecake combines the best of two delicious desserts—fluffy strawberry cake, creamy cheesecake, and a crunchy, tangy topping. The result is a decadent, layered treat that's perfect for any special occasion or casual get-together. It's easy to make, but it feels fancy enough to impress guests, with the balance of smooth cream cheese and the burst of fresh strawberry flavor in every bite.

Why I’ll Love This Recipe

I love how this recipe combines the flavors of strawberry shortcake and cheesecake into one show-stopping dessert. The strawberry cake layers provide a soft and slightly sweet base, while the cheesecake layer adds richness and smoothness. The crunchy topping gives it that nostalgic twist, reminiscent of the classic strawberry crunch bar. It’s easy to assemble, can be made in advance, and looks beautiful when finished, making it the perfect dessert for gatherings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Crunch
- 36 vanilla sandwich cookies, coarsely crushed
- 1 (3-oz) box strawberry gelatin
- 4 tablespoon unsalted butter, melted, divided
- 5–6 drops red gel food coloring
Strawberry Cake Layers
- 1 (16.5-oz) box Strawberry Supreme cake mix
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 1 (3-oz) box strawberry gelatin
Cheesecake Layer
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 16 oz cream cheese, softened
- ¼ cup heavy cream
- 2 teaspoon pure vanilla extract
- 3 large eggs, room temperature
Cream-Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup heavy cream
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar

Directions

Bake the Crunch – I combine half of the crushed cookies with strawberry gelatin, then add a little red food coloring to the rest of the crumbs. After melting butter and tossing both mixtures separately, I bake them at 350°F for about 10 minutes.
Make the Strawberry Cake – I mix the cake ingredients—cake mix, eggs, butter, milk, and strawberry gelatin—until smooth. Then, I divide the batter evenly between two 9-inch pans and bake at 350°F for 24-28 minutes, letting them cool completely.
Prepare the Cheesecake Layer – At 325°F, I mix together cream cheese, sugar, cornstarch, heavy cream, and vanilla until smooth. I pour the mixture into a parchment-lined springform pan and bake for about 40 minutes. Once done, I turn off the oven, let it rest for 20 minutes, and then chill it in the freezer for 1 hour.
Make the Frosting – I beat together softened cream cheese, heavy cream, and butter until fluffy, then mix in vanilla extract and powdered sugar.
Assemble the Cake – I begin by placing one cake layer on my serving plate, then spread a little frosting over it. I add the cheesecake layer on top, followed by more frosting and the second cake layer. I frost the entire cake and press the cookie crunch mixture into the sides and top. I refrigerate it until ready to serve.

Servings and Timing

Yield: about 13 generous slices
Prep: 30 minutes
Bake: 1 hour 35 minutes
Chill/Assemble: about 1 hour 30 minutes
Total time: roughly 3 hours 35 minutes

Variations

Cake-Mix Swap – I use a vanilla or lemon cake mix when strawberry isn’t available. The gelatin still gives the cake a nice berry flavor and color.
Mini Cupcakes – If I want a fun, portable version, I scoop the batter into muffin tins and bake for 16-18 minutes, then top with frosting and the cookie crunch.
Gluten-Free Version – I’ve used gluten-free cake mix and cookies for a gluten-free twist, and it works wonderfully!
Extra Strawberry Flavor – To punch up the berry flavor, I add some finely chopped freeze-dried strawberries into the cookie crunch mixture.

Storage / Reheating

I store leftover cheesecake in the fridge, covered with plastic wrap, for up to 3 days. It’s best served cold, so I simply pull it from the fridge before serving and enjoy it straight from there. The cake doesn't freeze well due to the frosting, so I recommend keeping it refrigerated.

FAQs

How do I prevent the cheesecake layer from cracking?

I make sure to mix the cheesecake ingredients until just smooth, and I bake it at a lower temperature (325°F). After baking, I turn off the oven and let the cheesecake cool gradually to avoid sudden temperature changes.

Can I make this dessert ahead of time?

Yes, I often bake the cake and cheesecake layers a day or two in advance. I let them cool, wrap them tightly, and store them in the fridge. The frosting can be made the day of assembly for the best texture.

What exactly is in the cookie crunch topping?

The cookie crunch topping is made with crushed vanilla cookies, strawberry gelatin, butter, and a bit of red food coloring to give it that perfect strawberry crunch bar texture.

How do I slice this cake neatly?

To get clean slices, I dip a long serrated knife into hot water, wipe it dry, and then slice. Repeating this step between cuts ensures neat, layered slices.

Can I change the flavor of the frosting?

Yes, I sometimes swap the vanilla extract for almond extract or add a bit of strawberry jam to the frosting to enhance the flavor and color.

Conclusion

This strawberry shortcake cheesecake is the perfect dessert when I want something that feels both familiar and exciting. With layers of soft cake, rich cheesecake, and crunchy topping, it hits all the right notes. I can make it ahead, serve it with ease, and enjoy the compliments that follow with each bite. Whether for a birthday or a simple get-together, it’s always a hit!

Strawberry Shortcake Cheesecake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Total Time: 3 hours 35 minutes
Yield: 13 generous slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A mash-up of strawberry shortcake and cheesecake, layered with fluffy strawberry cake, a creamy cheesecake core, tangy cream-cheese frosting, and a nostalgic strawberry-cookie crunch.

Instructions

Bake the Crunch: Toss half the crushed cookies with gelatin, tint the rest with buttery red food gel, spread both on a tray, and bake 10 minutes at 350 °F. Let the crumbs cool while making the cakes.
Strawberry Cakes: Beat cake mix, eggs, melted butter, milk, and gelatin until smooth. Divide into two 9-inch pans and bake 24–28 minutes at 350 °F. Cool completely.
Cheesecake: Lower oven to 325 °F. Whip cream cheese, cream, vanilla, eggs, sugar, and cornstarch until smooth. Pour into a parchment-lined 9-inch springform pan and bake for 40 minutes. Let rest in the turned-off oven for 20 minutes. After cooling 30 minutes, freeze the cheesecake for 1 hour.
Frosting: Beat cream cheese, cream, and butter until light, then blend in vanilla and powdered sugar to make fluffy, spreadable frosting.
Assembly: Place one cake layer on a serving plate. Spread ¼ cup frosting, add the chilled cheesecake, top with a thin layer of frosting, then place the second cake layer. Frost the entire cake, press the strawberry and vanilla cookie crumbs onto the sides and top. Refrigerate until serving.

Notes

The cheesecake layer should be chilled in the freezer for at least 1 hour to ensure it is firm for stacking.
For best texture, assemble the cake the day after baking the cakes and cheesecake.
To keep the cheesecake from cracking, avoid overmixing and bake at a low temperature (325 °F).