Strawberry Shortcake Cheesecake Cake is more than just a dessert—it’s a showstopping fusion that brings together the best of two iconic treats. Imagine the moist, fruity charm of a traditional strawberry shortcake layered with the rich, creamy indulgence of a New York-style cheesecake. It’s the kind of cake that turns heads at parties, steals the spotlight at celebrations, and leaves everyone begging for seconds.
In this guide, we’ll walk you through every step to create the perfect Strawberry Shortcake Cheesecake Cake from scratch. You’ll learn which ingredients work best, baking methods that guarantee flavor and texture, layering techniques for that Instagram-worthy finish, and much more. We’ll also dive into popular questions about the difference between shortcake, cream cake, and cheesecake so you can master the art and science behind this epic dessert.
Check out our Strawberry Tiramisu Dessert for another fruity treat that combines elegance and simplicity.
Now let’s dive in and create a cake that’s as beautiful as it is delicious!
What is a Strawberry Shortcake Cheesecake Cake?
At its core, a Strawberry Shortcake Cheesecake Cake is a three-layer dessert: two layers of moist strawberry shortcake sandwiching a thick, velvety cheesecake center. This hybrid dessert incorporates flavors of fresh strawberries, a hint of vanilla, and a buttery crunch topping made from golden Oreos and strawberry gelatin.
It’s inspired by classic strawberry shortcake but enhanced with a creamy cheesecake layer that elevates the texture and taste to a whole new level. Each bite offers a burst of sweetness, a rich tang from cream cheese, and the nostalgia of childhood strawberry treats—only better.
This cake isn’t just baked; it’s built. From the base to the topping, each component is crafted to complement the others. It’s no wonder it’s quickly become a favorite across Pinterest, food blogs, and party tables.
Why It’s the Best of Both Worlds
There’s a reason this cake has gone viral. Traditional strawberry shortcake offers fluffy layers and juicy fruit, while cheesecake delivers smooth richness and bold flavor. When you bring them together, you’re creating a dessert that hits every note:
- Creamy meets crumbly: The cheesecake provides a dense, creamy layer that balances the airy shortcake.
- Fruity meets indulgent: Real strawberry puree and a strawberry jello mix inject bright, fruity flavor that pairs perfectly with the tang of cream cheese.
- Crisp meets soft: The golden Oreo topping adds just the right amount of crunch for textural contrast.
If you love strawberry shortcake but want something richer, or if you’re a cheesecake fan who loves fruity twists, this cake is a dream come true.
Essential Ingredients for Strawberry Shortcake Cheesecake Cake
Creating the perfect Strawberry Shortcake Cheesecake Cake means understanding the purpose behind each ingredient. Let’s break it down layer by layer.
Cheesecake Layer
- Cream Cheese (2 packages, softened) – The backbone of your cheesecake. It creates the rich, smooth texture and signature tang.
- Granulated Sugar (½ cup) – Sweetens the cream cheese base.
- Flour (2 tbsp) – Helps stabilize the cheesecake and prevent cracking.
- Eggs (2) – Provide structure and help the cheesecake set while baking.
- Vanilla Extract (1 tsp) – Adds warm, aromatic depth.
- Heavy Cream (¼ cup) – Enhances the creamy texture and gives the cheesecake richness.
Strawberry Shortcake Layers
- All-Purpose Flour (2½ cups) – The structural base of your cake batter.
- Granulated Sugar (1 cup) – For sweet flavor throughout the shortcake.
- Baking Powder & Baking Soda – These leavening agents ensure your cake rises light and fluffy.
- Butter (1 cup) – Adds richness and flavor; make sure it’s softened and cubed.
- Sour Cream (1 cup) – Keeps the cake moist while adding subtle tang.
- Eggs (3) – Bind the batter and add stability.
- Strawberry Puree (1 cup) – Freshly made using strawberries, sugar, and water.
- Strawberry Jello (3 oz) – Boosts both flavor and vibrant pink color.
- Vanilla Extract (1½ tsp) – Balances out the berry sweetness.
- Optional Pink Food Coloring – For an eye-catching pastel cake.
Frosting
- Butter (2 sticks) & Cream Cheese (1 package) – Form the luscious, tangy base.
- Vanilla Extract (2 tsp) – Enhances the flavor profile.
- Heavy Cream (3 tbsp) – Fluffs up the frosting.
- Powdered Sugar (3–4 cups) – Sweetens and stabilizes the frosting.
Crunch Topping
- Golden Oreos (24, coarsely crushed) – Bring in that signature crunchy texture.
- Whipped Topping (¼ cup, thawed) – Binds the crumbs and gives a creamy note.
- Strawberry Gelatin Powder (3 tbsp) – Infuses the topping with color and flavor.
Substitution Tips for Dietary Needs and Preferences
Want to make your Strawberry Shortcake Cheesecake Cake friendly to more dietary preferences? Here are smart swaps to keep the flavor while accommodating different needs:
| Ingredient | Substitution | Notes |
|---|---|---|
| Cream Cheese | Lactose-free cream cheese | Still gives structure and tang |
| Sour Cream | Greek yogurt or vegan sour cream | Slightly different texture, but works |
| Eggs | Flax eggs or commercial egg replacer | Useful for vegan or egg-free diets |
| All-Purpose Flour | Gluten-free 1:1 flour blend | Choose a baking-approved brand |
| Butter | Plant-based butter or coconut oil | Choose unsalted for better control |
| Whipped Topping | Coconut whipped cream | Adds a light tropical twist |
| Food Coloring | Beet powder or natural dye | For a chemical-free color boost |
By swapping just a few ingredients, you can turn this decadent dessert into something that works for gluten-free, dairy-free, or egg-free diets—without sacrificing taste or texture.
How to Make the Cheesecake Layer Perfectly
Mixing and Baking Instructions for Creamy Cheesecake
The cheesecake layer is the heart of your Strawberry Shortcake Cheesecake Cake, and getting it right is key to nailing that rich, creamy middle. Here’s a detailed walkthrough to ensure a smooth, luscious finish every time.
Step-by-Step Instructions:
- Prep Your Pan
Use an 8-inch springform pan. Line the bottom with parchment paper and spray the sides with non-stick baking spray. This helps release the cheesecake cleanly. - Cream the Cheese First
In a stand mixer with a paddle attachment, beat 2 packages of softened cream cheese for 5–6 minutes on medium-high. It should be light and airy before adding anything else. - Incorporate the Sugar and Flour
Slowly add ½ cup granulated sugar and 2 tbsp flour while mixing on low. Once incorporated, raise the speed to medium and mix another 2–3 minutes. This helps break down any lingering lumps. - Add Eggs One at a Time
Crack in 2 eggs, one at a time, mixing just until incorporated. Over-mixing at this point can trap air and cause cracks while baking. - Flavor and Finish the Batter
Add 1 tsp vanilla extract and ¼ cup heavy cream. Start on low speed, then beat on high for 2–3 minutes. This final mix ensures an ultra-smooth texture. - Pour and Tap
Pour the batter into your prepared pan. Tap it gently on the counter to remove air bubbles—this reduces the chance of cracks.
Common Mistakes and How to Avoid Them
Baking cheesecake can be intimidating, but with a few strategic moves, you can avoid the most common mishaps:
| Mistake | Solution |
|---|---|
| Cracked top | Mix batter at low speed after adding eggs, and don’t open the oven mid-bake. |
| Grainy texture | Always use room-temperature cream cheese and beat thoroughly before adding other ingredients. |
| Soggy crust (if applicable) | Use a springform pan lined with parchment, and skip the water bath for this layered cake version. |
| Undercooked center | Bake until the edges are set and the center jiggles slightly—like Jello. Then let it cool in the oven. |
Baking Instructions Recap:
- Bake at 350°F for 10 minutes.
- Reduce temperature to 200°F without opening the oven door, and bake for another 55–60 minutes.
- Turn off the oven, let the cheesecake sit inside for 15 minutes.
- Cool on a wire rack and refrigerate for at least 2 hours (overnight is best!).
Looking for inspiration? Try our No-Bake Chocolate Cream Pie for a stress-free alternative.
Baking the Strawberry Shortcake Layers
Prepping the Strawberry Puree and Jello Mix
The vibrant flavor and soft texture of the shortcake layers are what elevate this Strawberry Shortcake Cheesecake Cake from good to unforgettable. It all begins with a homemade strawberry puree that brings fresh fruit flavor to the forefront.
How to Make the Strawberry Puree:
- Chop 1 cup of fresh strawberries into small chunks.
- In a small saucepan, combine the strawberries with:
- 2 tablespoons granulated sugar
- ¼ cup water
- 3 oz box of strawberry jello
- Bring the mixture to a gentle boil over medium heat. Let it simmer for 2–3 minutes, or until the strawberries are softened and the sugar has completely dissolved.
- Pour the mixture into a food processor and puree until smooth.
- Let it cool completely before using it in the cake batter.
Pro Tip: This homemade puree not only flavors the cake but adds moisture and natural color. Using strawberry jello enhances the flavor while giving the cake a fun pink hue.
Step-by-Step Guide for Soft and Moist Shortcake
These layers are packed with strawberry flavor and have a tender, melt-in-your-mouth crumb. Follow this method for perfect results every time:
Mixing the Dry Ingredients:
- In the bowl of a stand mixer fitted with a paddle attachment, add:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- With the mixer on low, gradually add 1 cup butter (softened and cut into 1-tablespoon chunks) until the mixture is sandy and crumbly.
Mixing the Wet Ingredients:
- In a medium bowl, whisk together:
- 1 cup sour cream
- 3 eggs
- 1 cup cooled strawberry puree
- Optional: Add pink food coloring to reach your desired shade of pink.
Combine and Mix:
- Slowly pour the wet ingredients into the flour mixture while the mixer is on low.
- Once incorporated, scrape down the sides of the bowl and beat on high for 2–3 minutes to aerate the batter.
Baking Instructions:
- Divide the batter evenly into two 8-inch round cake pans, prepped with parchment paper and non-stick spray.
- Bake at 350°F for 20–25 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
| Baking Tip | Benefit |
|---|---|
| Use parchment paper in pans | Prevents sticking and creates cleaner layers |
| Don’t overbake | Keeps the cake soft and prevents dryness |
| Cool completely before assembling | Prevents frosting from melting |
Discover great ideas like our Chocolate Peanut Butter Poke Cake for even more layered cake inspiration.
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