Name: ⭐ Homemade Strawberry Shortcake Cheesecake
Ingredients: 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; 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; 2 cups fresh or frozen strawberries; ½ cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch mixed with 1 tablespoon water; 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; 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

Ingredients

Scale

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

Instructions

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.

Notes

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.