Strawberry Shortcake Cheesecake: A Dreamy Layered Dessert
This Strawberry Shortcake Cheesecake is a dreamy layered dessert that’s perfect for special occasions! It features layers of strawberry cake, cheesecake filling, and a crunchy cookie crumb base. Learn how to make this beautiful and delicious cake
Ingredients
Scale
Cookie Crumb Layer:
- 36 vanilla sandwich cookies, coarsely crushed
- 3 ounces strawberry gelatin mix
- 4 tablespoons unsalted butter, melted
- 5 to 6 drops red food color gel
Strawberry Cake Layers:
- 16.5 ounces Strawberry Supreme cake mix
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 3 ounces strawberry gelatin mix
Cheesecake Layer:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 16 ounces cream cheese, softened (two 8-ounce packages)
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
Frosting:
- 8 ounces cream cheese, softened
- ½ cup heavy cream
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Make the Cookie Crumb Layer: Preheat the oven to 350°F (177°C). Line a standard baking sheet with parchment paper. Divide the crushed cookies into two bowls. In one bowl, combine the crumbs with strawberry gelatin and melted butter. In the other bowl, combine the crumbs with melted butter and red food coloring. Sprinkle both mixtures onto the prepared baking sheet and bake for 10 minutes. Allow the crumbs to cool completely.
- Make the Strawberry Cake Layers: In a large bowl, combine the cake mix, eggs, melted butter, milk, and strawberry gelatin mix. Beat until smooth. Pour into two greased and floured 9-inch round cake pans. Bake according to the cake mix instructions. Let the cakes cool completely.
- Make the Cheesecake Layer: In a large bowl, beat together the cream cheese, sugar, and cornstarch until smooth. Add the heavy cream and vanilla extract, mixing until combined. Beat in the eggs one at a time. Pour the cheesecake batter into a greased and floured 9-inch springform pan. Bake at 325°F (163°C) for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let the cheesecake cool completely.
- Make the Frosting: In a large bowl, beat together the cream cheese, heavy cream, and butter until smooth. Add the vanilla extract and powdered sugar, beating until light and fluffy.
- Assemble the Cake: Place one strawberry cake layer on a serving plate. Top with the cheesecake layer, then the second strawberry cake layer. Frost the entire cake with the cream cheese frosting. Sprinkle the cooled cookie crumbs around the bottom edge of the cake, creating a decorative border.