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Strawberry Shortcake Cheesecake Cake

This stunning triple-layer cake is a dessert lover's dream! With tender strawberry cake layers, a rich cheesecake filling, fluffy frosting, and a crumbly strawberry crunch topping, it delivers on both beauty and flavor.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6

Ingredients

Cake Layers:

Cheesecake Filling:

Frosting:

Strawberry Crumble Topping:

  • 24 Golden Oreo cookies crushed
  • 1/4 cup thawed whipped topping
  • 3 tablespoons strawberry gelatin powder

Instructions

Cheesecake

  • Preheat oven to 350°F degrees. Prepare an 8-inch springform pan with parchment paper and spray with non-stick spray. Set aside.
  • In a stand mixer bowl, beat 16 oz softened cream cheese and 1⁄2 cup sugar on medium-high speed for 5-6 minutes until light and fluffy.
  • On low speed, slowly mix in 2 Tbsp flour. Increase speed to medium and mix for 2-3 minutes. Scrape down sides of bowl.
  • On low speed, add 2 eggs one at a time, fully incorporating between additions. Add 1 tsp vanilla extract. Mix 1-2 minutes.
  • On low speed, add 1⁄4 cup whipping cream. Gradually increase speed to high and mix 3 minutes.
  • Pour cheesecake batter into prepared pan. Tap gently to release any air bubbles.
  • Bake 10 minutes at 350°F then reduce to 200°F and bake 55-60 minutes until center slightly jiggles and edges are set.
  • Turn oven off and leave cheesecake to cool inside for 15 minutes. Remove and finish cooling to room temperature on a wire rack. Refrigerate 2 hours up to overnight, until chilled and firm.

Cake Layers

  • Prepare strawberry puree by boiling 1 cup chopped strawberries, 2 Tbsp sugar, 1 box strawberry gelatin, and 1⁄4 cup water for 2-3 minutes. Puree mixture in a food processor. Allow to cool completely.
  • Whisk together 2 1⁄2 cups flour, 1 cup sugar, 2 tsp baking powder, 1⁄2 tsp baking soda.
  • On low speed, slowly mix 1 cup cubed butter into dry ingredients, until crumbly texture forms.
  • In a separate bowl, whisk together 1 cup sour cream, 3 eggs, and cooled strawberry puree.
  • With mixer on low, slowly pour egg mixture into dry ingredients, mixing just until combined. Add pink food coloring if using. Mix 3 minutes high speed.
  • Divide evenly between 2 nine-inch cake pans. Bake at 350°F for 20-25 minutes until a toothpick comes out clean.
  • Cool in pans 10 minutes then on a wire rack. Allow layers to completely come to room temperature.

Frosting

  • With a mixer, beat 2 sticks softened butter and 8 oz softened cream cheese for 2-3 minutes until light and fluffy.
  • On low speed, add 2 tsp vanilla extract. Mix until combined.
  • With mixer still running, slowly add 3-4 cups powdered sugar 1 cup at a time, scraping between additions. Mix 2-3 minutes high speed, until frosting is creamy.
  • Add 3 Tbsp heavy cream, mixing on medium speed until fully incorporated.

Crumble Topping

  • Pulse 24 golden Oreo cookies in a food processor until coarsely crushed. Set aside 1⁄2 of the crumbs.
  • To the remaining Oreo crumbs, add 1⁄4 cup thawed whipped topping and 3 Tbsp strawberry gelatin powder. Mix with a fork until well blended.
  • Gently fold in reserved plain crumbs until just combined.

Assembly

  • Place one cake layer face-down onto serving plate or cake stand.
  • Evenly spread 3⁄4 cup frosting. Top with cheesecake layer, first removing springform pan sides, then parchment paper.
  • Evenly cover cheesecake layer with more frosting then top with second cake round.
  • Spread remaining frosting over top and sides of cake. Gently pat crumb topping onto frosting, coating the top and sides completely.
  • Chill cake until 30 minutes before serving. Let sit at room temperature 30 minutes for best flavor.
  • Enjoy!