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5 from 2 votes

Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake is a show stopper! The layers of strawberry cake, cheesecake and crumb topping make this cake amazing.
Prep Time25 mins
Cook Time1 hr 30 mins
Freeze1 hr
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: American
Keyword: Strawberry Shortcake Cheesecake
Servings: 12
Calories: 1096kcal
Author: Eating on a Dime


For the Strawberry Cake Layer:

  • 1 box Strawberry Cake Mix 16.5 oz
  • *Plus ingredients needed to prepare the cake based on the box instructions.

For the Cheesecake Layer:

  • 16 oz cream cheese softened at room temperature
  • 1 cup Granulated Sugar
  • 2 Tbsp cornstarch
  • 3 large Eggs
  • 1 Tbsp Vanilla Extract
  • 1/4 cup Heavy Whipping Cream

For the Frosting:

  • 2 8-oz packages of cream cheese, softened at room temperature
  • 6 cups powdered sugar sifted
  • 1 cup unsalted butter
  • 2 tsp Vanilla Extract

For the Crumb Topping:

  • 36 Golden Oreos
  • 3 oz Box of Strawberry Gelatin Mix
  • 1/4 cup whipped topping thawed


For the Strawberry Cake Layer:

  • Preheat the oven to 350 degrees F and spray 2 9-inch round cake pans with a non stick cooking spray.
  • Then prepare the strawberry cake mix batter based on the instructions on the back of the box.
  • Pour the batter evenly into the 2 9-inch cake pans.
  • Bake for 24-28 minutes until a toothpick inserted into the middle of the cakes come out clean.
  • Allow the cakes to cool on a cooling rack while you prepare the cheesecake layer.

For the Cheesecake Layer:

  • Reduce the oven temperature to 325 degrees F and line the bottom of a 9-inch spring foam pan with parchment paper and spray the sides of the pan with a non stick cooking spray.
  • Using a hand held mixer or stand up mixer, beat the cream cheese until smooth and creamy.
  • Then add in the heavy whipping cream and the vanilla extract.
  • Reduce the speed on the mixer to low and then slowly add in the eggs one at a time until they are all combined. Keep the mixer on low and then slowly add in the sugar and cornstarch.
  • Increase the speed on the mixer and mix for 2-3 minutes until smooth.
  • Pour the cheesecake batter into the springform pan.
  • Bake at 325 degrees F for 40 minutes.  Then turn the oven off, do not open the door and let the cheesecake sit in the oven for an additional 20 minutes.
  • Allow the cheesecake to cool on a wire rack and then place the cheesecake in the freezer for 1 hour.

For the Frosting:

  • In a large bowl, beat the cream cheese for the frosting until smooth.
  • Then add in the butter and continue to mix until creamy.
  • Gradually add in the powdered sugar (1 cup at a time), mixing between each addition until smooth.
  • Then stir in the vanilla extract.

For the Crumb Topping:

  • Add the Oreos to a food processor.
  • Gently pulse until the Oreos are coarse crumbs.
  • Put the Oreo Crumbs into 2 separate bowls.
  • Mix 1 bowl of Oreo crumbs with the whipped topping and gelatin mix.
  • Mix until the crumbs are evenly coated (using a fork works best).
  • Then pour this mixture into the other bowl of Oreo crumbs and gently stir them together.

Assemble the Cake:

  • Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.
  • Put 1 of the strawberry cakes on a serving platter or cake stand.  Then top it with the cream cheese frosting.
  • Carefully remove the ring from the springform pan and flip the cheesecake inside down onto the frosted layer of the strawberry cake.  Then remove the bottom of the spring foam pan and the parchment paper.
  • Top the cheesecake layer with cream cheese icing as well. Place the last strawberry cake on top and evenly spread the remaining frosting on the top and the sides of the cake.
  • Then use your hands to press the crumble around the sides and on the top of the cake.


Note: you will want to add the crumble immediately so that it will stick to the cream cheese icing.  Store the cake in the refrigerator until ready to serve! 


Calories: 1096kcal | Carbohydrates: 137g | Protein: 9g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 633mg | Potassium: 166mg | Fiber: 1g | Sugar: 110g | Vitamin A: 1621IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 2mg