Short Description
Strawberry Shortcake Cheesecake Cake is an indulgent dessert that masterfully combines the lightness of vanilla cake with the rich creaminess of cheesecake, all complemented by the sweet freshness of strawberries. This layered treat offers a harmonious blend of textures and flavors, making it a perfect centerpiece for any celebration.

Why You’ll Love This Recipe
Layered Delight: Combines moist vanilla cake and creamy cheesecake in one dessert.

Berry Freshness: Incorporates fresh strawberries for a natural sweetness.

Versatile Presentation: Suitable for birthdays, holidays, or any special occasion.

Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

Customizable: Easily adaptable with different fruits or toppings to suit your preference.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Vanilla Cake Layer:

1½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup whole milk

Cheesecake Layer:

16 ounces cream cheese, softened

2/3 cup granulated sugar

Pinch of salt

2 large eggs

1/3 cup milk

1/3 cup sour cream

1 teaspoon vanilla extract

1 tablespoon all-purpose flour
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Strawberry Filling:

1 cup fresh strawberries, chopped

2 tablespoons granulated sugar

¼ cup water

1½ teaspoons vanilla extract
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Frosting:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

2¼ cups powdered sugar

2 teaspoons milk

1 teaspoon vanilla extract
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Topping:

16 ounces whipped topping

1 pound fresh strawberries, halved
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Directions
Prepare the Cheesecake Layer:

Preheat the oven to 325°F (163°C).

In a large bowl, beat the cream cheese until smooth.

Add sugar and salt; mix for 2 minutes on medium speed.

Incorporate eggs one at a time, mixing well after each addition.

Add milk, sour cream, and vanilla extract; mix until combined.

Stir in flour until just blended.

Pour the batter into a greased 9-inch springform pan.

Bake for 50-60 minutes, until the center is slightly jiggly.

Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours or overnight.
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Prepare the Vanilla Cake Layers:

Preheat the oven to 350°F (177°C).

Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.

Divide batter evenly between prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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Prepare the Strawberry Filling:

In a saucepan, combine chopped strawberries, sugar, and water.

Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.

Remove from heat and stir in vanilla extract.

Allow to cool completely.
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Prepare the Frosting:

In a large bowl, beat cream cheese and butter until smooth.

Gradually add powdered sugar, beating until fluffy.

Add milk and vanilla extract; beat until smooth and spreadable.

Assemble the Cake:

Place one vanilla cake layer on a serving plate.

Spread half of the strawberry filling over the cake layer.

Carefully place the cheesecake layer on top.

Spread the remaining strawberry filling over the cheesecake.

Top with the second vanilla cake layer.

Frost the top and sides of the cake with the prepared frosting.

Decorate with whipped topping and halved strawberries.

Refrigerate for at least 1 hour before serving to set.
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Servings and Timing
Servings: 12

Prep Time: 30 minutes

Bake Time: 50-60 minutes

Chill Time: At least 2 hours

Total Time: Approximately 3½ hours
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Variations
Berry Medley: Substitute or add blueberries, raspberries, or blackberries to the strawberry filling for a mixed berry flavor.

Chocolate Twist: Add a layer of chocolate ganache between the cheesecake and cake layers for a richer taste.

Lemon Zest: Incorporate lemon zest into the cake batter and frosting for a citrusy note.

Nutty Addition: Sprinkle chopped nuts, such as almonds or pecans, between layers for added crunch.

Gluten-Free Option: Use gluten-free flour blends to accommodate dietary restrictions.

Storage/Reheating
Refrigeration: Store the assembled cake in the refrigerator, covered, for up to 5 days.

Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator before serving.

Reheating: This cake is best served cold; reheating is not recommended as it may affect the texture.

FAQs
What is the best way to ensure the cheesecake layer doesn’t crack?
Bake the cheesecake in a water bath and avoid overmixing the batter to minimize air bubbles.

Can I use frozen strawberries for the filling?
Yes, but thaw and drain them well to prevent excess moisture in the filling.

How can I make the cake layers more moist?
Ensure not to overbake the cakes and consider brushing them with a simple syrup before assembly.

Is it necessary to chill the cake before serving?
Yes, chilling helps the layers set and makes slicing easier.

Can I prepare the cake in advance?
Absolutely; it’s recommended to assemble the cake a day ahead to allow flavors to meld.

What can I use instead of whipped topping?
Homemade whipped cream or stabilized whipped cream are excellent alternatives.

How do I prevent the cake from sliding during assembly?
Ensure each layer is level and chilled before stacking, and apply a thin layer of frosting between layers to act as glue.

Can I add gelatin to the strawberry filling for firmness?
Yes, adding a small amount of gelatin can help the filling set better, especially if using as a standalone layer.

Strawberry Shortcake Cheesecake Cake – A Slice of Berry Bliss

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Author: Olivia
Total Time: 2 hours 30 minutes
Yield: 16 servings
Diet: Vegetarian

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Description

Indulge in the ultimate dessert fusion with this Strawberry Shortcake Cheesecake Cake. Combining layers of moist strawberry cake, rich cheesecake, and a delightful cookie crumble topping, this treat offers a harmonious blend of textures and flavors.

Instructions

1. Prepare the Strawberry Cake Layers:

Preheat oven as directed on the cake mix box.
In a mixing bowl, combine the cake mix and strawberry gelatin.
Add the required eggs, oil, and water as per the box instructions.
Fold in mashed strawberries if using.
Divide the batter evenly between two greased 9-inch round cake pans.
Bake according to package directions.
Allow cakes to cool completely.Recipe Cart+3I Heart Recipes+3Kitchen Fun With My 3 Sons+3

2. Prepare the Cheesecake Layer:

Preheat oven to 325°F (163°C).
In a large bowl, beat cream cheese until smooth.
Add sugar, vanilla extract, and cornstarch; mix until combined.
Add eggs one at a time, mixing well after each addition.
Stir in heavy whipping cream until smooth.
Pour the batter into a greased 9-inch springform pan.
Bake for 60–70 minutes or until the center is set.
Allow to cool completely, then refrigerate for at least 4 hours or overnight.Recipe CartI Heart Recipes+1Driscoll’s+1

3. Prepare the Whipped Cream Cheese Frosting:

In a bowl, beat cream cheese and butter until fluffy.
Add heavy whipping cream and beat until combined.
Gradually add powdered sugar, beating until smooth and spreadable.

4. Prepare the Strawberry Cookie Crumble Topping:

Crush butter cookies into fine crumbs.
Divide crumbs into two bowls.
In one bowl, mix crumbs with strawberry gelatin and red food coloring.
Combine both bowls and mix thoroughly.
Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes.
Allow to cool completely.I Heart Recipes+6Driscoll’s+6Spaceships and Laser Beams+6tasty.ma2roc.tech+1Spaceships and Laser Beams+1Spaceships and Laser Beams+1Driscoll’s+1

5. Assemble the Cake:

Place one strawberry cake layer on a serving plate.
Spread a layer of frosting over the cake.
Place the cheesecake layer on top.
Spread another layer of frosting over the cheesecake.
Top with the second strawberry cake layer.
Frost the top and sides of the entire cake.
Press the cookie crumble onto the sides and top of the cake.
Refrigerate for at least 1 hour before serving.

Notes

Ensure all layers are completely cooled before assembling to prevent sliding.
For a more intense strawberry flavor, consider adding strawberry extract to the cake batter.
Store leftovers in the refrigerator for up to 5 days.

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American