Strawberry Shortcake Cheesecake

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If you love strawberry shortcake and crave the creaminess of cheesecake, this dessert is about to blow your mind. Strawberry Shortcake Cheesecake is the ultimate mash-up of classic flavors and creamy indulgence. With its vibrant strawberry topping, crumbly shortcake crumble, and dreamy layers of cheesecake and vanilla cake, it’s a showstopper that delivers on taste and texture in every bite.

Perfect for birthdays, spring celebrations, or anytime you want to impress with a homemade dessert, this cake feels like nostalgia wrapped in elegance. And while it looks bakery-fancy, it’s surprisingly easy to make at home. Whether you’re a baking enthusiast or just diving in, this is one recipe worth adding to your sweet collection.

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What Kind of Crust or Cake Should I Use?

Traditionally, strawberry shortcake leans on sponge cake or biscuit layers, but for this cheesecake fusion, we’re embracing a buttery vanilla cake base. It holds up beautifully beneath the rich cheesecake layer and adds the softness you expect from a shortcake. You can use homemade vanilla cake for maximum flavor, or a box mix if you’re short on time.

The crust layer isn’t needed here because the cake layers do all the work, but if you’re adventurous, a thin graham cracker crust under the cheesecake never hurts.

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Ingredients for the Strawberry Shortcake Cheesecake

Vanilla Cake Layers – These act as the shortcake base and top, giving the dessert structure and a soft, spongy bite.

Cream Cheese – The heart of the cheesecake layer. Use full-fat cream cheese for a rich, creamy result.

Sugar – Essential for sweetness in both the cake and cheesecake layers.

Eggs – They help bind the cheesecake and give it that silky-smooth texture.

Vanilla Extract – Boosts flavor in both layers.

Sour Cream – Adds tang and creaminess to the cheesecake.

Fresh Strawberries – For topping and folding into the cheesecake for bursts of fruity flavor.

Strawberry Jam or Puree – Swirled into the cheesecake for extra berry goodness.

Strawberry Shortcake Crumble – A mix of crushed cookies and strawberry gelatin powder for that signature nostalgic topping.

Butter – Melted into the crumble for added richness and to help it stick.

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How To Make the Strawberry Shortcake Cheesecake

Step 1: Bake the Vanilla Cake Layers

Prepare your favorite vanilla cake recipe or box mix and divide the batter evenly between two round cake pans. Bake according to the recipe instructions. Let the layers cool completely on wire racks.

Step 2: Make the Cheesecake Layer

In a mixing bowl, beat softened cream cheese until smooth. Add sugar and mix until well incorporated. Then add the eggs one at a time, mixing gently. Stir in sour cream and vanilla extract. Pour the mixture into a springform pan lined with parchment and bake in a water bath until set. Chill completely.

Step 3: Prepare the Strawberry Shortcake Crumble

In a bowl, mix crushed golden Oreos (or shortbread cookies) with strawberry gelatin powder. Stir in melted butter until the mixture resembles coarse crumbs. Set aside to cool and crisp up.

Step 4: Assemble the Layers

Place one vanilla cake layer on your serving plate. Add the chilled cheesecake layer on top, followed by the second vanilla cake layer. Gently press down to secure.

Step 5: Decorate

Spread a thin layer of whipped topping or frosting around the outside of the cake. Gently press the strawberry crumble onto the sides and top until coated. Garnish with fresh sliced strawberries on top.

Step 6: Chill and Serve

Let the cake chill for at least 2 hours before slicing. This helps everything set and makes slicing cleaner. Serve cold and enjoy every creamy, crumbly, berry-packed bite.

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How to Serve and Store Strawberry Shortcake Cheesecake

Serve this cake chilled straight from the fridge—it’s best cold for clean cuts and full flavor. Use a sharp knife dipped in hot water and wiped dry for picture-perfect slices.

To store, keep the cheesecake in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It will stay fresh for up to 5 days. For longer storage, freeze individual slices and wrap them in parchment and foil, then place in a freezer-safe bag. They can be frozen for up to 1 month.

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Frequently Asked Questions

How can I prevent cracks in the cheesecake?

Bake the cheesecake in a water bath and avoid overmixing the batter. Also, don’t open the oven during baking, and let the cheesecake cool slowly in the oven with the door slightly ajar.

Can I use frozen strawberries?

Yes! Thaw them first and drain any excess liquid to prevent sogginess. They work great in the puree or jam layer.

What if I don’t have a springform pan?

You can use a regular round cake pan lined with parchment, but getting the cheesecake out may be trickier. Line the bottom and sides well and chill thoroughly before removing.

Can I make this recipe gluten-free?

Definitely. Use a gluten-free cake mix and gluten-free cookies for the crumble. The cheesecake filling is naturally gluten-free.

Do I need to refrigerate the whole cake before serving?

Yes, chilling is crucial for the layers to set properly and for the flavors to meld together beautifully.

Can I make it ahead of time?

Absolutely. This cake is perfect to make a day in advance. The flavors deepen, and the structure holds up better with a long chill.

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Want More Cheesecake Ideas?

If you love this Strawberry Shortcake Cheesecake, you’ll definitely want to try these other luscious options from the blog:

• Lemon Raspberry Swirl Cheesecake Cups for a tart, creamy, and portable treat.
• Caramel Cheesecake Cookies that taste like caramel-dipped cheesecake bites.
• Strawberry Cheesecake Poke Cake with creamy pockets of goodness.
• Cherry Cheesecake Puppy Chow for a no-bake twist.
• Easy Cream Puff Cake if you’re in the mood for something creamy, airy, and dramatic.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. You can find all my daily dessert ideas and home baking favorites here: Life with Jam Pinterest

And let me know in the comments how yours turned out. Did you go extra with the crumble or switch up the fruit?

I love seeing how others put their spin on these recipes. Don’t be shy to ask questions or share tips—let’s bake better together!

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