Introduction

Homemade Strawberry Shortcake Cheesecake is the ultimate show-stopping dessert for celebrations, holidays, birthdays, summer gatherings, or whenever you want to impress a crowd. It combines two beloved classics—creamy cheesecake and soft strawberry shortcake—layered together into one irresistible treat.

Imagine this: a velvety smooth cheesecake baked low and slow until perfectly set, topped with a generous layer of fresh strawberry compote, then paired with fluffy vanilla cake layers. It’s all finished with a sweet whipped strawberry frosting and a buttery strawberry crumble coating that tastes just like the classic ice cream bars you grew up eating.

This dessert isn’t just beautiful—it’s rich, fruity, and full of nostalgic strawberry shortcake flavor. Every slice reveals a gorgeous layered masterpiece: thick cheesecake, vibrant strawberry filling, and soft cake wrapped in a pink-and-vanilla crumble.

Even though it looks like something from a bakery, this recipe is beginner-friendly and broken down step-by-step so you can create a perfect, tall, bakery-style cheesecake layer cake at home.

Ingredients

For the Vanilla Cake Layers:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 cup whole milk
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 2½ teaspoons baking powder
• ½ teaspoon salt

For the Cheesecake Layer:

• 3 (8-oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• 2 teaspoons vanilla extract
• ¼ cup heavy cream

For the Strawberry Filling:

• 2 cups fresh or frozen strawberries
• ½ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Strawberry Shortcake Crumble:

• 1 cup vanilla sandwich cookies, crushed
• 1 cup golden Oreos, crushed
• 3 tablespoons melted butter
• 1 small box (3 oz) strawberry gelatin powder OR 3 tablespoons freeze-dried strawberry powder

For the Frosting:

• 1½ cups heavy whipping cream
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• ¼ cup strawberry puree or crushed freeze-dried strawberries

Preparation

Step 1: Bake the Cheesecake

Preheat oven to 325°F (165°C).
Line a 9-inch springform pan with parchment paper.

Beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time. Add sour cream, heavy cream, and vanilla.
Pour into the pan.

Bake for 55–65 minutes, until the edges are set but the center slightly jiggles.
Turn off the oven, crack the door, and let the cheesecake cool slowly.
Refrigerate for at least 4 hours or overnight.

Step 2: Bake the Vanilla Cake Layers

Preheat oven to 350°F (175°C).
Grease and line two 9-inch cake pans.

Cream butter, sugar, and oil together until light and fluffy.
Add eggs and vanilla.
Whisk dry ingredients separately, then alternate adding the dry mixture and milk into the wet mixture.
Mix until smooth.

Divide batter into the pans and bake 25–28 minutes or until a toothpick comes out clean.
Cool completely.

Step 3: Prepare the Strawberry Filling

Add strawberries, sugar, and lemon juice to a saucepan.
Cook until berries soften.
Add the cornstarch slurry and stir until thickened.
Let cool completely.

Step 4: Make the Strawberry Shortcake Crumble

Crush cookies into coarse crumbs.
Mix with melted butter and strawberry gelatin or strawberry powder.
Spread on a baking sheet and bake at 300°F (150°C) for 8 minutes.
Let cool and crumble again.

Step 5: Make the Frosting

Beat cream cheese until smooth.
Add powdered sugar and vanilla.
Pour in cold heavy cream and whip until stiff and fluffy.
Mix in strawberry puree or strawberry powder.

Step 6: Assemble the Cake

Place one vanilla cake layer on a board.
Spread frosting on top.
Add the cheesecake layer carefully.
Spread a layer of strawberry filling on top.
Add the second vanilla cake layer.

Frost the entire cake with a thin crumb coat.
Chill for 20 minutes, then add a thicker final coat.

Press the strawberry crumble mixture onto the sides and top of the cake until fully covered.

Step 7: Decorate

Pipe swirls of frosting on top.
Add fresh strawberries or extra crumble.
Chill 1 hour before slicing for clean, beautiful layers.

Variation

• Strawberry Crunch Cheesecake Only: Skip the cake layers and make a thick cheesecake with crumble topping.
• Mixed Berry Version: Add raspberries or blueberries to the filling.
• Chocolate Strawberry Twist: Replace the vanilla cake with chocolate cake for a chocolate-covered strawberry flavor.
• No-Bake Version: Use no-bake cheesecake and boxed cake mix for shortcuts.
• Whipped Cream-Only Frosting: For a lighter cake, skip the cream cheese in the frosting.

COOKING Note

• The cheesecake MUST be fully chilled before stacking; otherwise it will slide.
• Don’t overmix the cake batter—this keeps the cake soft and tender.
• Freeze the cheesecake for 20 minutes before stacking for perfect stability.
• The crumble sticks best when the frosting is slightly chilled but still soft.

Serving Suggestions

• Serve chilled for the cleanest slices.
• Pair with coffee, cold milk, or a berry lemonade.
• Cut thinner slices if serving a crowd—this dessert is rich and filling.
• Add a scoop of vanilla ice cream for an over-the-top treat.

Tips

• Use room temperature cream cheese for a smooth cheesecake.
• If you want intense strawberry flavor, use freeze-dried strawberries in the frosting.
• Use a serrated knife dipped in warm water for perfect cuts.
• Make the strawberry filling a day ahead—it gets thicker and more flavorful.
• Refrigerate leftovers for up to 4 days or freeze slices for up to 2 months.

Prep Time: 45 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 6 hours (including chilling)

Nutritional Information (Approx. per slice)

May vary by ingredients.

• Calories: ~680
• Protein: ~8g
• Sodium: ~310mg

FAQs

1. Can I make this in advance?

Yes—this cake is BEST made 24 hours ahead. Flavors develop and the layers set perfectly.

2. Can I use boxed cake mix?

Absolutely. A vanilla or strawberry box mix works great when you want to save time.

3. Can I freeze the whole cheesecake cake?

Yes! Wrap tightly in plastic wrap and freeze up to 2 months.

4. Why is my crumble not sticking?

Apply the crumble while the frosting is soft—not fully chilled.

5. Can I double the strawberry filling?

Yes! Many people love extra filling. Just don’t add too much to avoid sliding.

Conclusion

This Homemade Strawberry Shortcake Cheesecake is a true celebration dessert—creamy, fruity, soft, and full of nostalgic strawberry shortcake flavor. The combination of smooth cheesecake, fluffy vanilla cake, sweet strawberry filling, and crunchy crumble creates a dessert that feels bakery-level and absolutely unforgettable.

Whether you’re celebrating a birthday, hosting guests, or simply craving something extraordinary, this layered masterpiece is guaranteed to impress and delight.

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