A Rich and Creamy Layered Dessert Inspired by Your Favorite Childhood Treat
If you’ve ever found yourself torn between a slice of velvety cheesecake and a fruity, nostalgic strawberry shortcake, then this dessert is calling your name. The Strawberry Shortcake Cheesecake is a luxurious fusion of two beloved classics, layered to perfection and crowned with a crunchy strawberry topping that brings back sweet memories of childhood ice cream bars. Whether you’re celebrating a birthday, planning a party, or simply craving something extraordinary, this cheesecake will become your new signature dessert.
Introduction
Strawberry shortcake is a timeless dessert known for its fluffy cake, sweet strawberries, and whipped cream topping. Cheesecake, on the other hand, is a creamy, decadent treat that melts in your mouth. This recipe takes both classics and marries them in a dessert that is rich, fruity, and texturally delightful.
What sets this dessert apart isn’t just the layers of moist vanilla cake and strawberry-infused cheesecake. It’s also the crunchy strawberry coating on the outside—made from crushed cookies and freeze-dried strawberries—that adds a burst of flavor and a nostalgic twist reminiscent of the strawberry shortcake bars from the neighborhood ice cream truck.
Tools Needed, Servings, and Time Commitment
Tools You’ll Need:
- 9-inch springform pan
- Two 9-inch round cake pans
- Mixing bowls (medium and large)
- Stand mixer or hand mixer
- Rubber spatula
- Wire rack
- Parchment paper
- Food processor or blender
- Offset spatula (for frosting)
- Measuring cups and spoons
Servings:
12 to 16 slices
Time Required:
- Prep Time: 45 minutes
- Bake Time: 1 hour and 15 minutes
- Chill Time: 4–6 hours (or overnight)
- Total Time: Approximately 6–8 hours
Ingredients
For the Strawberry Cheesecake:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup strawberry purée (fresh or thawed frozen strawberries, blended and strained)
For the Vanilla Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Whipped Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Strawberry Crunch Topping:
- 20 Golden Oreo cookies
- 3 tbsp freeze-dried strawberries
- 3 tbsp unsalted butter, melted
Step-by-Step Instructions
Step 1: Prepare the Strawberry Cheesecake
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and mix until fully blended. Stir in the sour cream and vanilla extract, mixing until smooth and creamy. Add eggs one at a time, mixing on low speed. Stir in the strawberry purée until fully incorporated.
Pour the cheesecake batter into the springform pan. Place the pan in a larger baking dish filled with 1 inch of hot water to create a water bath. This ensures even baking and prevents cracking.
Bake for 55–65 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours or overnight.
Step 2: Make the Vanilla Cake Layers
Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
Step 3: Create the Strawberry Crunch Topping
In a food processor, blend the Golden Oreos and freeze-dried strawberries until a crumbly texture is achieved. Drizzle in the melted butter and pulse a few more times until the mixture becomes a coarse, colorful topping. Set aside.
Step 4: Whip the Cream
In a chilled mixing bowl, whip the heavy cream on high speed until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form. Keep chilled until ready to use.
Step 5: Assemble the Strawberry Shortcake Cheesecake
Start by placing one vanilla cake layer onto a cake board or serving plate. Level the top if necessary.
Carefully remove the cheesecake from the springform pan and place it on top of the cake layer.
Top with the second vanilla cake layer. Using an offset spatula, frost the top and sides of the cake with the whipped topping.
Press the strawberry crunch topping onto the top and sides of the cake. Use your hands to gently pat the mixture onto the whipped topping for full coverage.
Chill the cake for at least 1 hour before slicing to allow all the layers to set beautifully.
Recommendations for Recipe Success
- Room temperature ingredients: Cream cheese, butter, eggs, and milk should all be at room temperature for best mixing results and texture.
- Use parchment paper: It ensures easy removal from cake pans and the springform pan.
- Don’t rush chilling time: Letting the cheesecake set properly is key to holding its shape when layered.
- Blend your strawberry purée well: For a smooth cheesecake texture, strain your purée to remove seeds.
- Handle the layers carefully: Use a cake lifter or a flat spatula when stacking to keep your layers even.
Serving and Storage Tips
Serving Suggestions:
- Slice using a warm knife for clean cuts.
- Garnish each slice with fresh strawberries or strawberry syrup for added flair.
- Serve chilled for best taste and texture.
Storage Instructions:
- Refrigerator: Keep the cake covered and chilled for up to 5 days.
- Freezer: You can freeze individual slices by wrapping them in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight.
Frequently Asked Questions
1. Can I use a box cake mix instead of homemade cake?
Yes. If you’re in a pinch for time, a quality vanilla or white cake mix works well. Just be sure to bake two 9-inch layers and let them cool completely before assembling.
2. What’s the best type of strawberries for the purée?
Fresh strawberries offer the best flavor, but thawed frozen strawberries also work well. Be sure to strain the purée for a smooth texture.
3. Can I skip the strawberry crunch topping?
You can, but the crunch topping adds visual appeal and nostalgic flavor. If necessary, substitute with crushed graham crackers and a bit of strawberry gelatin powder.
4. Is the whipped topping stable enough to hold the layers?
Yes. Beating the whipped cream to stiff peaks and keeping it chilled ensures that it holds its shape and supports the layers well.
5. Can I make this recipe ahead of time?
Definitely. Make the cheesecake and cake layers a day or two in advance. Assemble the cake the day you plan to serve it for optimal freshness and presentation.
Conclusion
Strawberry Shortcake Cheesecake is a dessert that truly has it all—richness, texture, and a nostalgic twist. With its beautiful layers, balanced sweetness, and creamy mouthfeel, this dessert isn’t just eye-catching—it’s unforgettable. Whether you’re celebrating a milestone or just in the mood to spoil yourself, this cheesecake delivers on all fronts.
The combination of fruity, creamy, and crunchy makes it a dessert experience that your guests will rave about and request time and time again. So gather your ingredients, take your time, and enjoy the process. The result is a stunning and decadent dessert that’s worth every bite.
Ready to impress? Try this Strawberry Shortcake Cheesecake recipe today and elevate your dessert game with a treat that looks as good as it tastes.
