Strawberry Shortcake Cheesecake Recipe

Hello, dear readers! I hope this post finds you well and ready to embark on a sweet culinary journey with me. Today, I’m sharing a recipe that combines two beloved desserts into one spectacular treat: Strawberry Shortcake Cheesecake. This recipe is a celebration of spring and summer, perfect for family gatherings, birthdays, or just because you deserve something special. The combination of creamy cheesecake, fluffy strawberry cake, and a delightful crumble topping is nothing short of magical. Let’s dive into the details!

Ingredients

Cheesecake

• 2 (8 oz) packages cream cheese
• 2 packages graham crackers (about 18-20 full crackers)
• ½ cup butter
• 8 oz tub cool whip
• 1 cup white chips
• ½ cup chopped strawberries

Cake

• 1 box strawberry cake mix
• Oil, eggs, water (as per cake mix instructions)

Frosting and Crumble

• 2 (8 oz) packages cream cheese, softened
• 8 cups powdered sugar
• 1 cup butter
• 2 tbsp vanilla
• 1 package (10.6 oz) white wafer cookies (strawberry or vanilla flavor)
• Red food coloring
• Reserved crumbled cake tops

How to Make Strawberry Shortcake Cheesecake

1: Prepare the Cheesecake

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
2. Crush the graham crackers into fine crumbs. Melt the butter and combine with the graham cracker crumbs. Press this mixture into the bottom of the springform pan to form the crust.
3. Beat the cream cheese until smooth. Melt the white chips and fold them into the cream cheese mixture.
4. Gently fold in the cool whip and chopped strawberries. Pour the mixture over the crust and smooth the top.
5. Bake for 25-30 minutes until set. Allow the cheesecake to cool completely.

2: Bake the Strawberry Cake

1. Prepare the strawberry cake mix according to the instructions on the box.
2. Divide the batter between two 9-inch round cake pans. Bake as directed on the box.
3. Once baked, allow the cakes to cool. Level the tops of the cakes and reserve the crumbs for the crumble topping.

3: Assemble and Frost

1. For the frosting, beat together the softened cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
2. Place one cake layer on a serving plate. Spread a layer of frosting on top.
3. Place the cheesecake layer on top of the frosted cake layer. Spread another layer of frosting on top of the cheesecake.
4. Top with the second cake layer and frost the entire cake, including the sides.

4: Make the Crumble Topping

1. Crush the wafer cookies into fine crumbs. If using strawberry-flavored wafers, you can omit the red food coloring. If using vanilla, add a few drops of red food coloring to achieve a pink hue.
2. Combine the crumbled cake tops with the wafer crumbs. Sprinkle this mixture generously over the frosted cake, pressing lightly to adhere.

Helpful Tips

• Room Temperature Ingredients: Ensure the cream cheese and butter are at room temperature for smoother mixing.
• Crumb Coat: Apply a thin layer of frosting (crumb coat) and refrigerate the cake for 20 minutes before applying the final layer of frosting. This helps to keep crumbs out of your final coat.
• Cool Completely: Make sure the cheesecake is fully cooled before assembling to avoid a melty mess.

Substitutions/Variations

• Gluten-Free: Use gluten-free graham crackers and cake mix.
• Fresh Strawberries: Enhance the cake with slices of fresh strawberries between the layers.
• Chocolate Twist: Add a layer of melted white chocolate between the cheesecake and cake layers for an extra decadent touch.

Frequently Asked Questions

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can substitute with homemade whipped cream. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

How do I store the leftover cake?

Store the cake in an airtight container in the refrigerator for up to 5 days.

Can I freeze this cake?

Yes, you can freeze it. Wrap the assembled cake in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Storage Instructions

• Refrigerator: Store the cake in an airtight container for up to 5 days.
• Freezer: Wrap well in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

More Relevant Recipes

• Kahlua Chocolate Cheesecake
• Snickerdoodle Cheesecake Bars
• Banana Cream Cheesecake

FAQs

How long does it take to make this cake?

Including baking and cooling time, it takes about 4-5 hours to make this cake.

Can I use a different type of cookie for the crumble topping?

Absolutely! Feel free to experiment with different types of cookies, like vanilla wafers or shortbread.

Thank you for joining me on this delicious adventure! I hope you enjoy making and eating this Strawberry Shortcake Cheesecake as much as I do. Happy baking!

Print