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Strawberry Shortcake Cheesecake

A show-stopping layered dessert featuring two fluffy strawberry cakes sandwiching a creamy New York-style cheesecake, completely covered in sweet vanilla frosting and a nostalgic strawberry cookie crunch.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Layer
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 0.5 cup sour cream room temperature
  • 3 large eggs room temperature
Strawberry Cake Layers
  • 1 box strawberry or white cake mix 15.25 oz
  • 1 box strawberry gelatin powder 3 oz box
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
Frosting & Crunch Coating
  • 1 cup unsalted butter softened (for frosting)
  • 8 oz cream cheese softened (for frosting)
  • 4 cups powdered sugar
  • 2 tsp vanilla extract for frosting
  • 1 package golden sandwich cookies about 25-30 cookies
  • 1 box strawberry gelatin powder 3 oz box (for crunch)
  • 0.5 cup unsalted butter melted (for crunch)

Equipment

  • 9-inch Springform Pan
  • Two 9-inch round cake pans
  • Stand mixer or hand mixer
  • Food processor

Method
 

  1. For the cheesecake: Beat softened cream cheese until smooth. Add sugar, flour, vanilla, and sour cream. Mix in eggs one at a time.
  2. Pour cheesecake batter into a foil-wrapped 9-inch springform pan. Bake in a water bath at 325°F for 45-55 minutes. Cool, then refrigerate for at least 6 hours.
  3. For the cake: Whisk cake mix, gelatin powder, milk, oil, eggs, and vanilla. Divide into two greased 9-inch pans. Bake at 350°F for 25-30 minutes. Cool completely.
  4. Make the frosting: Beat softened butter and cream cheese together. Gradually add powdered sugar and vanilla until fluffy.
  5. Make the crunch: Pulse golden cookies in a food processor until coarse crumbs form. Toss with dry strawberry gelatin powder and melted butter.
  6. Assemble: Level cakes if needed. Place one strawberry cake down, spread a thin layer of frosting, top with the chilled cheesecake layer, add more frosting, and top with the second strawberry cake.
  7. Frost the entire outside of the cake. Immediately press the strawberry cookie crunch mixture all over the top and sides until fully coated. Chill for 2 hours before slicing.

Notes

Chilling the cheesecake layer in the freezer for 45 minutes right before assembly makes it much easier to handle and stack.