Strawberry shortcake cheesecake

My daughter requested a strawberry cake for her birthday one year and, oddly, I had never made one before! So, I began searching for a strawberry cake that was unique and fantastic. This cake was amazing! We all love cheesecake and strawberries and this brings it all together into one beautiful, delicious cake. It does take some time to make – but it is worth it! I now make it often because we crave it and, hey, you never need a special occasion to make a cake!


15.25 oz White cake mix (I use Duncan Hines Classic White)
3 large egg whites
1/4 cup vegetable oil
1 cup milk
6 oz box of Strawberry Gelatin mix
1/2 cup mashed strawberries optional

16 oz cream cheese
1 1/2 cup sugar
1 tbsp vanilla extract
1/4 cup cornstarch
3 large eggs
1/2 cup heavy whipping cream

Whipped Cream Cheese Frosting
8 oz cream cheese
1/2 cup unsalted butter
1/2 cup whipping cream
2 1/4 cup confectioners sugar

Fresh strawberries for garnish (sliced)



Preheat oven to 350 degrees Fahrenheit

Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.

Next sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.

Add in 3 large egg whites, 1/4 cup of vegetable oil, and 1 cup of milk.

Mix the cake batter at a low speed, until the cake batter is smooth and lump free.

Spray (2) 9 inch cake pans with baking spray.

Pour the cake batter into each cake pan, filling them each about 3/4 full.

Bake the cakes for about 20 minutes or until done.

Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.

Crust-less Cheesecake Layer

Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl into a mixing bowl, and mix.

Start adding in the eggs, but one at a time.

Next add in the vanilla extract, followed by the sugar.

Mix until the cheesecake filling is nice and smooth.

Grab a 9 inch cake pan and spray it with baking spray.

Place some parchment paper at the bottom of the cake pan.

Pour 3 cups of cheesecake filling into the pan.

Place the cake pan on top of a cookie sheet, the pour about 1 1/2 cups of water into the cookie sheet, NOT THE CHEESECAKE.

Bake the cheesecake for about 30 minutes at 350 F.

Remove the cheesecake out of the oven, and let cool completely.

Cheesecake Layer with Shortcake Crust

Add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.

Pulse until it resembles cookie dough.

Spray a 9 inch spring-form pan with baking spray then add the cookie mixture in the pan.

Press the cookie mixture into the bottom of the pan, and about 1/4 inch up around the sides.

Bake in the oven on 350 F for about 15 minutes.

Remove from the oven, and let cool.

Pour the remaining of the cheesecake filling into the spring-form, and smooth out.

Bake on 350 F for about 30-35 minutes.


Whipped Cream Cheese Frosting

Add 1/2 cup of softened butter, and 8 oz of cream cheese into a mixing bowl.

Mix until well incorporated.

Add in 1/2 cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.

Sprinkle in 2 1/4 cups of confectioners sugar, and mix until the frosting is smooth and lump free.

Assemble the cake

First Layer: Cheesecake with Crust

Second Layer: Strawberry Cake

Third Layer: Crust-less cheesecake

Fourth Layer: Strawberry cake

Frost the sides, and top of the cake.

Decorate the top and sides with sliced, fresh strawberries

Let the cake sit for about 20 minutes before cutting into it.

Nutrition Facts
Servings 16
Amount Per Serving
Calories 490
Total Fat 23 g
Cholesterol 89 mg
Sodium 300 mg
Potassium 52 mg
Total Carbohydrate 65 g
Protein 6 g
Vitamin A 13 %
Vitamin C 5 %
Calcium 19 %
Iron 21 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.