Name: Strawberry Shortcake Cheesecake
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 36 vanilla sandwich cookies, coarsely crushed; 3 oz strawberry gelatin mix; 4 tbsp unsalted butter, melted (divided); 5–6 drops red food coloring gel; 16.5 oz box Strawberry Supreme cake mix; 3 large eggs, room temperature; ½ cup unsalted butter, melted; 1 cup whole milk; 3 oz strawberry gelatin mix; ¾ cup granulated sugar; ¼ cup cornstarch; 16 oz cream cheese, softened; ¼ cup heavy cream; 2 tsp pure vanilla extract; 3 large eggs, room temperature; 8 oz cream cheese, softened; ½ cup heavy cream; ½ cup unsalted butter, softened; 1 tsp vanilla extract; 2 cups powdered sugar

I’ve combined a moist strawberry-flavored cake, a creamy cheesecake center, and a crunchy cookie crumble for an unforgettable layered dessert that I absolutely adore. Strawberry Shortcake Cheesecake

Why You’ll Love This Recipe

I love how this dessert brings together the best textures and flavors in one treat: fluffy strawberry cake, silky cheesecake, and a satisfying crunch from the cookie topping. It feels indulgent and festive—perfect for special occasions or simply to treat myself.

ingredients

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

For the cookie crumb layer:
- 36 vanilla sandwich cookies, coarsely crushed
- 3 oz strawberry gelatin mix
- 4 tbsp unsalted butter, melted (divided)
- 5–6 drops red food coloring gel
For the strawberry cake layers:
- 16.5 oz box Strawberry Supreme cake mix
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 3 oz strawberry gelatin mix
For the cheesecake layer:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 16 oz cream cheese, softened
- ¼ cup heavy cream
- 2 tsp pure vanilla extract
- 3 large eggs, room temperature
For the frosting:
- 8 oz cream cheese, softened
- ½ cup heavy cream
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar

directions

Prepare cookie crumb layers: Crush cookies and split into two bowls. Mix one bowl with gelatin; the other with 2 tbsp melted butter. Color the gelatin bowl with colored butter. Bake both at 350°F for 10 minutes, then cool.
Bake strawberry cake layers: Beat cake mix, eggs, butter, milk, and gelatin until smooth. Divide between two greased 9-inch pans and bake at 350°F for 24–28 minutes. Cool completely.
Make cheesecake layer: Whisk sugar and cornstarch. Beat cream cheese, heavy cream, and vanilla. Add eggs one by one, then sugar mixture until smooth. Pour into a greased 9-inch springform pan, bake at 325°F for 40 minutes. Turn off oven; let sit inside 20 minutes. Cool 30 minutes, then freeze 1 hour.
Prepare frosting: Beat cream cheese, heavy cream, and butter 1½–2 minutes. Add vanilla, then powdered sugar cup by cup until fluffy.
Assemble cake: Place one strawberry cake layer on serving plate. Spread ¼ cup frosting. Unmold and invert cheesecake onto it; top with ¼ cup frosting. Add second cake layer. Frost sides and top, then press cookie crumbs all over.

Servings and timing

I get 13 slices from this cake. Prep time is about 30 minutes, cook time around 1 hour 35 minutes, plus 1 hour chilling—total roughly 3 hours 35 minutes.

Variations

Swap strawberry cake mix with vanilla or lemon for a different flavor twist.
Use gluten-free cookies and cake mix to make it GF-friendly.
Add freeze-dried strawberry bits into the crumb layer for extra tartness and texture.

storage/reheating

I store leftover slices tightly wrapped in plastic in the fridge for up to 3 days. Freezing is not recommended for the assembled cake—it doesn’t hold up well.

FAQs

What’s the best way to crush the cookies?

I like to use a Ziploc bag and a rolling pin for easy, coarse crumbs—but a food processor works great, too.

Can I use a different cake mix flavor?

Yes! Vanilla or lemon cake mix works well. The strawberry gelatin still gives it that lovely pink hue and flavor.

How do I prevent cracks in the cheesecake layer?

I avoid over-mixing and bake at a lower temperature (325°F), then let it sit gently in the turned-off oven to prevent sudden cooling. It really helps!

Can I assemble mini cakes instead?

I haven’t tried personally, but it seems doable with smaller pans. I’d reduce bake time accordingly.

What can I serve alongside this cake?

A scoop of vanilla ice cream or fresh whipped cream with strawberries elevates each slice beautifully.

Conclusion

I’m thrilled every time I make this Strawberry Shortcake Cheesecake—it’s a showstopper with its layers, textures, and flavors. Whether for celebrations or simply to indulge, this dessert becomes an instant favorite. Let me know how it turns out when you try it!