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Strawberry Shortcake Cheesecake

An epic, showstopping dessert featuring a thick layer of creamy vanilla cheesecake sandwiched between two moist strawberry cake layers, completely covered in a crunchy strawberry-vanilla cookie crumble.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chilling Time (Hours) 8 minutes
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Layer
  • 24 oz full-fat cream cheese softened
  • 0.75 cup granulated sugar
  • 0.75 cup sour cream room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs room temperature
Strawberry Cake Layers
  • 1 box Strawberry Cake Mix 15.25 oz
  • 1 box Strawberry Gelatin 3 oz box (like Jell-O)
  • 1 cup whole milk
  • 0.5 cup unsalted butter melted
  • 4 large eggs
Strawberry Crunch Coating
  • 25 whole Golden Oreo cookies
  • 1.5 oz freeze-dried strawberries about 1 heaping cup
  • 4 tbsp unsalted butter melted
Cream Cheese Frosting
  • 16 oz full-fat cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Three 8-inch round pans (one springform)
  • Stand mixer or hand mixer
  • Food processor
  • Serrated knife for leveling

Method
 

  1. DAY 1: Bake cheesecake in an 8-inch springform pan at 325°F for 45-55 minutes. Cool, then freeze overnight.
  2. Mix strawberry cake ingredients until smooth. Bake in two 8-inch round pans at 350°F for 25-30 minutes. Cool completely and level tops.
  3. Pulse freeze-dried strawberries and Golden Oreos in a food processor to coarse crumbs. Toss with melted butter.
  4. Beat softened cream cheese and butter for the frosting, then gradually add powdered sugar and vanilla until smooth.
  5. Place one strawberry cake layer on a plate. Spread a thin layer of frosting. Top with the frozen cheesecake layer. Spread another thin layer of frosting, then add the final strawberry cake layer.
  6. Frost the entire outside of the cake. Press the strawberry crunch mixture all over the top and sides until completely coated.
  7. Refrigerate for at least 3-4 hours to allow the cheesecake to thaw slightly before slicing and serving.

Notes

It is absolutely vital that the cheesecake layer is frozen solid before assembly, otherwise the cake will collapse under the weight. Wipe your knife clean between cuts for perfect slices.