Strawberry Shortcake Cheesecake Cake is a show-stopping dessert that combines the classic flavors of strawberry shortcake and cheesecake into one indulgent treat. It’s light, fluffy, and packed with fresh strawberry flavor, making it perfect for spring and summer gatherings. This cake features layers of moist vanilla cake, rich and creamy cheesecake, and a delicious strawberry crumble that gives it a delightful crunch.

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If you’re looking for a dessert that’s not too heavy but full of texture and flavor, this Strawberry Shortcake Cheesecake Cake is the answer. Even if you’re not a fan of traditional strawberry shortcake, this version will have you coming back for seconds.

Kitchen Equipment Needed:

9-inch round cake pans (3)
9-inch springform pan
Stand mixer or hand mixer

Mixing bowls
Whisk
Rubber spatula

Wire rack
Parchment paper
Food processor (optional, for crumble topping)

Cooling rack
Offset spatula (for frosting)

Ingredients:

For the Cheesecake Layer:

16 oz cream cheese, softened
3/4 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the Vanilla Cake Layers:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs

1 teaspoon vanilla extract
1 cup whole milk

For the Strawberry Crumble Topping:

1 package of strawberry-flavored gelatin (3 oz)

1 cup vanilla sandwich cookies (like Golden Oreos), crushed
1/4 cup unsalted butter, melted
1 cup freeze-dried strawberries, crushed

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, room temperature
4 cups powdered sugar

2 teaspoons vanilla extract
2-3 tablespoons heavy cream (optional, for thinning)

Directions:

Make the Cheesecake Layer:

Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the cheesecake batter into the prepared springform pan and bake for 35-40 minutes, or until the center is set. Allow it to cool completely in the pan, then chill in the fridge for at least 4 hours or overnight.

Make the Vanilla Cake Layers:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Strawberry Crumble Topping:

In a food processor, pulse the sandwich cookies and freeze-dried strawberries into fine crumbs.
Mix the cookie crumbs, strawberry gelatin, and melted butter until fully combined. Set aside.

Make the Cream Cheese Frosting:

In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract and mix until light and fluffy. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.

Assemble the Cake:

Place one vanilla cake layer on a serving plate and spread a thin layer of cream cheese frosting over the top.

Carefully place the chilled cheesecake layer on top of the frosted cake layer.
Spread another layer of cream cheese frosting on top of the cheesecake.
Place the second vanilla cake layer on top and frost the entire cake with the remaining cream cheese frosting.

Sprinkle the strawberry crumble topping generously over the top and sides of the cake.
Refrigerate the cake for at least 1 hour before serving to set the frosting.

Prep Time:

30 minutes (plus chilling time)

Cook Time:

1 hour

Total Time:

6 hours (including chilling time)

Nutrition (per serving):

Calories: 530

Fat: 30g
Carbohydrates: 60g
Protein: 7g

Sugar: 45g
Fiber: 1g

This Strawberry Shortcake Cheesecake Cake is the ultimate dessert for any celebration. With its layers of fluffy cake, rich cheesecake, and vibrant strawberry crumble, it’s a sweet treat that will impress everyone at your table.

Strawberry Shortcake Cheesecake Cake

show-stopping dessert that combines the classic flavors of strawberry shortcake and cheesecake into one indulgent treat. It's light, fluffy, and packed with fresh strawberry flavor, making it perfect for spring and summer gatherings.

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Equipment

9-inch round cake pans (3)

9-inch springform pan
Stand mixer or hand mixer
Mixing bowls

Whisk
Rubber spatula
Wire rack

Parchment paper
Food processor (optional, for crumble topping)
Cooling rack

Offset spatula (for frosting)

Ingredients

For the Cheesecake Layer:
16 oz cream cheese softened

3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1/4 cup sour cream
For the Vanilla Cake Layers:
2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter room temperature

2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract

1 cup whole milk
For the Strawberry Crumble Topping:
1 package of strawberry-flavored gelatin 3 oz

1 cup vanilla sandwich cookies like Golden Oreos, crushed
1/4 cup unsalted butter melted
1 cup freeze-dried strawberries crushed

For the Cream Cheese Frosting:
8 oz cream cheese softened
1/2 cup unsalted butter room temperature

4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons heavy cream optional, for thinning

Instructions

Make the Cheesecake Layer:
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.

Pour the cheesecake batter into the prepared springform pan and bake for 35-40 minutes, or until the center is set. Allow it to cool completely in the pan, then chill in the fridge for at least 4 hours or overnight.
Make the Vanilla Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Crumble Topping:
In a food processor, pulse the sandwich cookies and freeze-dried strawberries into fine crumbs.

Mix the cookie crumbs, strawberry gelatin, and melted butter until fully combined. Set aside.
Make the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Stir in the vanilla extract and mix until light and fluffy. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.
Assemble the Cake:
Place one vanilla cake layer on a serving plate and spread a thin layer of cream cheese frosting over the top.

Carefully place the chilled cheesecake layer on top of the frosted cake layer.
Spread another layer of cream cheese frosting on top of the cheesecake.
Place the second vanilla cake layer on top and frost the entire cake with the remaining cream cheese frosting.

Sprinkle the strawberry crumble topping generously over the top and sides of the cake.
Refrigerate the cake for at least 1 hour before serving to set the frosting.
Prep Time:

30 minutes (plus chilling time)
Cook Time:
1 hour

Total Time:
6 hours (including chilling time)
Nutrition (per serving):

Calories: 530
Fat: 30g
Carbohydrates: 60g

Protein: 7g
Sugar: 45g
Fiber: 1g

This Strawberry Shortcake Cheesecake Cake is the ultimate dessert for any celebration. With its layers of fluffy cake, rich cheesecake, and vibrant strawberry crumble, it's a sweet treat that will impress everyone at your table.