The first time I made this Strawberry Shortcake Cheesecake, I underestimated how many people would ask for seconds before I could even cut the first slice.
It’s one of those showstopper desserts that’s surprisingly approachable — a crumbly cookie base, a bright strawberry cake layer, and a silky cheesecake center all in one pan.
If you love hybrid desserts that deliver layers of texture and sunshine flavor, this recipe will become a go-to for holidays and weeknight celebrations alike.
For a different cheesecake mashup, try my take on a chocolate-dipped strawberry cheesecake here: chocolate-dipped strawberry cheesecake.
Why You’ll Love This Recipe
- Multi-texture dessert: crisp cookie crumb, tender strawberry cake, and smooth cheesecake.
- Crowd-pleaser for potlucks and birthdays — looks fancy but bakes in one pan.
- Strong strawberry flavor without relying only on fresh berries.
- Easily scalable and forgiving for home bakers.
This cake is a study in contrasts: the vanilla sandwich cookie crumb has enough crunch and sweetness to anchor the dessert, while the strawberry cake layer adds lightness and lift.
The cheesecake layer sits between them like a silky, tangy cloud that ties all the strawberry notes together.
The red food coloring and strawberry gelatin deepen the hue for that classic shortcake look without masking real cream cheese tang.
“Absolutely gorgeous and tasted like summer in every bite — my family declared it the best dessert I’ve ever made!” — Anna, reader
Key Ingredients
Cream cheese (24 oz total in two stages). Cream cheese is the backbone of the cheesecake layer; full-fat packages yield the best texture and flavor. Soften the blocks at room temperature for at least 30 minutes to avoid lumps and overmixing. I often use Philadelphia for consistent results.
Strawberry Supreme cake mix (16.5 oz). This boxed mix gives the cake layer dependable structure and concentrated strawberry flavor that holds up under the weight of the cheesecake. Use the cake mix called for — substitutions will change liquid ratios.
Vanilla sandwich cookies (36 cookies, coarsely crushed). The cookies provide sweetness and a crunchy base that stands up to the moist layers above. Save time by pulsing them in a food processor; if your cookies are extra sweet, reduce the added powdered sugar in the frosting slightly.
Strawberry gelatin mix (two 3-ounce packages total). Gelatin adds strawberry aroma, color, and a slight, pleasant chew to the cake and cheesecake layers. It also helps stabilize the structure so slices cut cleanly in the fridge.
Full ingredient list:
- 36 vanilla sandwich cookies, (coarsely crushed)
- 3 ounces strawberry gelatin mix
- 4 tablespoons unsalted butter, (melted)
- 5 to 6 drops red food color gel
- 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
- 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)
- 8 ounces cream cheese, (softened)
- ½ cup heavy cream
- ½ cup unsalted butter, (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Step-by-Step Instructions
Step 1: Make the Cookie Crumb Layer
Pulse 36 vanilla sandwich cookies in a food processor until coarse crumbs remain.
Stir the crumbs with 4 tablespoons melted unsalted butter until well combined and evenly moistened.
Press the mixture firmly into the bottom of a greased springform pan or a 9×13-inch pan for easier slicing. Chill the crust in the fridge while you prepare the next layers.
Pro Tip: You’ll know the crust is ready when it holds together under gentle pressure and doesn’t flake apart when lifted with a spatula.
Step 2: Prepare the Strawberry Cake Layers
In a mixing bowl, combine the 16.5 ounces Strawberry Supreme cake mix, 3 large eggs, ½ cup melted butter, 1 cup whole milk, and 3 ounces strawberry gelatin mix.
Add 5 to 6 drops red food color gel if you want a more vivid pink. Beat just until the batter is smooth and uniform.
Pour about half of this batter over the chilled crust, leaving enough for another cake layer if your pan depth allows, or bake in two thinner layers if you prefer.
Pro Tip: The cake batter is ready when it ribbon-falls slightly from the whisk and spreads slowly when poured; overmixing will make it dense.
Step 3: Make the Cheesecake Layer
In a large bowl, beat 16 ounces softened cream cheese with ¾ cup granulated sugar and ¼ cup cornstarch until smooth.
Add ¼ cup heavy cream and 2 teaspoons vanilla, then beat in 3 large eggs one at a time until just blended.
Spread the cheesecake mixture gently over the partially set cake layer — smoothing the top with a spatula for an even finish.
Pro Tip: You’ll know the cheesecake is ready to bake when the surface is smooth and jiggly but not runny; avoid overbeating to prevent cracks.
Step 4: Bake Until Set
Bake the layered cake at 325°F (160°C) until the cheesecake center is set around the edges but still slightly soft in the middle, about 45–60 minutes depending on pan size.
Turn off the oven and let the cake cool inside with the door cracked for 30 minutes to avoid thermal shock, then transfer to the fridge to chill completely, preferably overnight.
Pro Tip: The cheesecake will still wobble gently in the center when it’s done; it firms as it cools.
Step 5: Make the Frosting
Beat 8 ounces softened cream cheese with ½ cup softened unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla, and 2 cups powdered sugar until light and spreadable.
Chill briefly if it’s too soft, then frost the cooled cake with an even, generous layer.
Pro Tip: The frosting should hold soft peaks when lifted — too thin and it will slide, too thick and it will look heavy.
Step 6: Assemble and Finish
If you baked two cake layers, place one, spread cheesecake, then top with the second layer and frost.
Garnish with fresh strawberries or a dusting of crushed cookie crumbs for texture and presentation. Refrigerate for at least 4 hours before slicing to ensure clean layers.
Pro Tip: For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
Expert Tips for Success
- Temperature control matters. Bring eggs, cream cheese, and butter to room temperature before mixing. Cold dairy leads to lumps and overmixing.
- Use full-fat cream cheese. Fat gives the cheesecake its signature silkiness and better structure when chilled.
- Don’t skip the cornstarch. It’s a small ingredient that stabilizes the cheesecake, reducing weeping and improving sliceability.
- Pulse the cookies rather than over-processing. A mix of fine crumbs with a few larger pieces gives both binding and pleasing texture.
- If your top cracks, patch it! A little frosting swirl, fresh berries, or a thin strawberry glaze covers minor flaws beautifully.
- Bake low and slow for the cheesecake layer. A lower oven temperature reduces shrinkage and cracking by allowing the center to set gently.
- Chill thoroughly before slicing. Ten to twelve hours in the fridge is ideal for the cleanest slices; overnight is best.
- For an even bake, use an aluminum springform or line a glass pan with foil. Dark pans absorb heat unevenly and can overbrown the edges.
- To check doneness, gently jiggle the pan; the outer one-inch should be set while the center has a slight wobble — residual heat finishes it.
- If you want to simplify assembly, bake the strawberry cake in two thin sheets and stack with the cheesecake spread between; this reduces the risk of sinkage.
For an idea to repurpose leftover cookie crumbs or to experiment with smaller-format desserts, see these strawberry cheesecake cookie recipes for inspiration: strawberry cheesecake cookies.
Storage & Freezing
Refrigerator: Store the cake in an airtight container or wrapped tightly in plastic wrap to prevent absorption of fridge odors.
It will keep for 4–5 days while maintaining good texture and flavor.
Freezer: For longer storage, freeze slices individually on a tray until solid, then wrap each slice in plastic followed by a layer of foil and place in a freezer-safe bag.
Frozen slices keep up to 2 months without significant quality loss.
Thawing & Serving: Thaw refrigerated slices overnight in the fridge to maintain texture.
If you’re short on time, unwrap and let the slice sit at room temperature for 30–60 minutes before serving for a softer mouthfeel.
Tip for frosting after freezing: If the frosting becomes grainy after thaw, whip it briefly to revive smoothness, or top with fresh whipped cream just before serving.
For creative frozen dessert ideas and to see how this layered concept translates into handheld formats, check out this strawberry crunch cheesecake tacos recipe for inspiration: strawberry crunch cheesecake tacos.
Variations & Substitutions
Strawberry swirl: Puree fresh strawberries and fold into half the cheesecake batter before layering for fresh fruit pockets.
Chocolate-strawberry: Add a thin ganache layer or use chocolate sandwich cookies for the crust for a decadent twist.
Gluten-free option: Use gluten-free sandwich cookies and a certified gluten-free cake mix to adapt this for GF diets.
Mini versions: Bake the cheesecake in a muffin tin lined with cookie crumbs for individual portions, or try stuffing cookies with a cheesecake dollop for bite-sized treats inspired by stuffed cookie ideas.
Frequently Asked Questions
Q: Can I use fresh strawberries instead of gelatin for flavor?
A: Fresh strawberries add brightness but not the stabilizing body that gelatin provides. If you replace gelatin with fresh purée, reduce the liquid in your cake batter slightly and consider adding a small amount of powdered gelatin or pectin to maintain structure.
Q: My cheesecake cracked — can I still use it?
A: Yes. Cracking is cosmetic. Chill the cake thoroughly; the crack will be less noticeable, and you can cover it with frosting, sliced strawberries, or a simple glaze to hide imperfections.
Q: How do I prevent the crust from becoming soggy?
A: Make sure the crumb layer is well-pressed and chilled before adding wet batters. You can also bake the crust for 8–10 minutes before layering to set the fat and create a moisture barrier.
Q: Can I make this in advance for a party?
A: Absolutely. Build the cake a day ahead and keep it refrigerated. Many bakers prefer making layered cheesecakes 24 hours in advance to let flavors meld and for easier slicing.
Q: Why is cornstarch used in the cheesecake?
A: Cornstarch stabilizes the custard, absorbs excess moisture, and helps the cheesecake set more uniformly. It’s especially helpful in multi-layered desserts where moisture migration can be an issue.
Final Thoughts
This Strawberry Shortcake Cheesecake is one of those desserts that feels celebratory but comes together with pantry-friendly ingredients.
Make it a day ahead, plate it with fresh berries, and enjoy all the compliments that follow.
If you made this recipe, please leave a star rating in the recipe card below and pin this to Pinterest so others can find it.
Conclusion
For another approachable version of this idea, see this easy recipe for an Easy Strawberry Shortcake Cheesecake that uses similar layers with slightly different technique.
If you’re curious about bar-style adaptations, this guide to Strawberry Shortcake Cheesecake Bars offers helpful tips and format inspiration.
Strawberry Shortcake Cheesecake
Ingredients
For the crust
- 36 cookies 36 vanilla sandwich cookies, coarsely crushed Use crushed cookies to form the base.
- 4 tablespoons 4 tablespoons unsalted butter, melted Melted butter helps bind the cookie crumbs.
For the strawberry cake layer
- 16.5 ounces 16.5 ounces Strawberry Supreme cake mix Boxed mix for dependable structure and flavor.
- 3 large 3 large eggs At room temperature.
- ½ cup ½ cup unsalted butter, melted For the cake batter.
- 1 cup 1 cup whole milk
- 6 ounces 3 ounces strawberry gelatin mix, twice Two packages add flavor and structure.
- 5-6 drops 5 to 6 drops red food color gel Optional for a vibrant color.
For the cheesecake layer
- 16 ounces 16 ounces cream cheese, softened (two 8-ounce packages) Use full-fat for best texture.
- ¾ cup ¾ cup granulated sugar Sweetening the cheesecake.
- ¼ cup ¼ cup cornstarch Stabilizes the cheesecake.
- ¼ cup ¼ cup heavy cream
- 2 teaspoons 2 teaspoons pure vanilla extract
- 3 large 3 large eggs, room temperature Add one at a time.
For the frosting
- 8 ounces 8 ounces cream cheese, softened
- ½ cup ½ cup unsalted butter, softened
- ½ cup ½ cup heavy cream
- 1 teaspoon 1 teaspoon vanilla extract
- 2 cups 2 cups powdered sugar
Instructions
Make the Cookie Crumb Layer
- Pulse 36 vanilla sandwich cookies in a food processor until coarse crumbs remain.
- Stir the crumbs with 4 tablespoons melted unsalted butter until well combined and evenly moistened.
- Press the mixture firmly into the bottom of a greased springform pan or a 9×13-inch pan for easier slicing. Chill the crust in the fridge while you prepare the next layers.
Prepare the Strawberry Cake Layers
- In a mixing bowl, combine the 16.5 ounces Strawberry Supreme cake mix, 3 large eggs, ½ cup melted butter, 1 cup whole milk, and 3 ounces strawberry gelatin mix.
- Add 5 to 6 drops red food color gel if you want a more vivid pink. Beat just until the batter is smooth and uniform.
- Pour about half of this batter over the chilled crust, leaving enough for another cake layer if your pan depth allows, or bake in two thinner layers if you prefer.
Make the Cheesecake Layer
- In a large bowl, beat 16 ounces softened cream cheese with ¾ cup granulated sugar and ¼ cup cornstarch until smooth.
- Add ¼ cup heavy cream and 2 teaspoons vanilla, then beat in 3 large eggs one at a time until just blended.
- Spread the cheesecake mixture gently over the partially set cake layer — smoothing the top with a spatula for an even finish.
Bake Until Set
- Bake the layered cake at 325°F (160°C) until the cheesecake center is set around the edges but still slightly soft in the middle, about 45–60 minutes depending on pan size.
- Turn off the oven and let the cake cool inside with the door cracked for 30 minutes to avoid thermal shock, then transfer to the fridge to chill completely, preferably overnight.
Make the Frosting
- Beat 8 ounces softened cream cheese with ½ cup softened unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla, and 2 cups powdered sugar until light and spreadable.
- Chill briefly if it’s too soft, then frost the cooled cake with an even, generous layer.
Assemble and Finish
- If you baked two cake layers, place one, spread cheesecake, then top with the second layer and frost.
- Garnish with fresh strawberries or a dusting of crushed cookie crumbs for texture and presentation. Refrigerate for at least 4 hours before slicing to ensure clean layers.
