Strawberry Shortcake Cheesecake

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This Strawberry Shortcake Cheesecake is dangerously good, y’all. It’s sweet, it’s creamy, and it’s givin’ everything it needs to give. It’s basically a moist yellow cake layer topped with a simple no-bake vanilla cheesecake layer. Add some fresh strawberries, and this baby is ready to serve.

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Closeup of a single slice of strawberry shortcake cheesecake featuring layers of moist cake and whipped cream with fresh strawberry slices, served on a white plate with a whole strawberry and a fork

How to make Strawberry Shortcake Cheesecake

Make the Cheesecake Layer

Cheesecake mixture whipped to a smooth consistency in the same glass mixing bowl, surrounded by baking ingredients

Step 1: Add cream cheese, sour cream, sugar and vanilla extract to stand mixer. Beat on high speed until well combined.

Cheesecake after refrigerating, surrounded by baking ingredients

Step 2: Evenly spread cheesecake batter in a pan. Freeze before assembling.

Mix the Cake Batter

A whole egg added to the creamed mixture in the glass bowl, mid-preparation

Step 3: Beat butter, vegetable oil, salt and sugar on high in the bowl of your stand mixer until fluffy and smooth. Add eggs one at a time to the bowl and beat on medium until well incorporated.

Flour being combined with the wet mixture in the bowl

Step 4: Sift flour and baking powder together in a separate bowl. Then, turn the mixer to low, add half of flour mixture to the mixer, and fully incorporate.

A dollop of sour cream added to the batter in the glass bowl

Step 5: Add sour cream to mixer and blend well.

A fully mixed batter in the glass bowl, ready for baking

Step 6: Add remaining flour mixture and mix well. Pour in vanilla extract. Beat on low until everything is well mixed. Make sure to scrape the sides of the bowl.

Bake the Cake Layer

A golden-baked round cake in the pan, next to strawberries and baking ingredients

Step 7: Add cake batter to prepared baking pan. Bake until a toothpick inserted into the center comes out clean. Then, remove cake from oven and rest in pan.

A baked cake covered with plastic wrap

Step 8: Remove layer from pan and place on cooling rack. Wrap the layer in plastic wrap and place in the refrigerator to make it easier to work with when assembling the cake.

Make Whipped Cream and Assemble and Decorate

Smooth, fluffy whipped cream in a bowl

Step 9: Add heavy cream to clean stand mixer. Whip until soft peaks develop. Then, add in powdered sugar. Continue to beat until stiff peaks develop.

A cake layer topped with whipped cream and evenly placed sliced strawberries

Step 10: Remove yellow cake layer from refrigerator and place in a serving plate. Spread ⅓ of whipped cream on top. Top with half of strawberries.

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A cake layer completely covered with smooth whipped cream on a plate, strawberries on a cutting board in the background

Step 11: Remove cheesecake layer from freezer and place directly on top of berries.

A completed strawberry shortcake cheesecake with sliced strawberries arranged decoratively on top, accompanied by milk bottles and plates with forks on the side

Step 12: Frost entire cake with remaining whipped cream and decorate with remaining berry slices. Slice and serve.

A slice of strawberry shortcake cheesecake featuring layers of moist cake and whipped cream with fresh strawberry slices, served on a white plate with a whole strawberry and two forks, with a bowl of strawberries in the background

Strawberry Cheesecake Shortcake Recipe

Strawberry shortcake and creamy no-bake vanilla cheesecake blend together in this Strawberry Cheesecake Shortcake recipe! 
4.50 from 2 votes
Prep Time 1 hour
Cook Time 33 minutes
Freeze time 3 hours
Total Time 4 hours 33 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 12 servings

Ingredients

For the No Bake Cheesecake

  • 12 oz cream cheese room temperature (1 1/2 packages)
  • 1/2 cup sour cream room temperature
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract

For the Yellow Cake

  • 1/2 cup unsalted butter room temperature
  • 2 tbsp vegetable oil
  • 3/4 tsp salt
  • 1 1/4 cup granulated sugar
  • 3 large eggs
  • 1 1/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/2 cup sour cream room temperature
  • 1 tsp vanilla extract

For the Whipped Cream

  • 2 1/2 cup heavy whipping cream cold
  • 1/4 cup confectioner's sugar
  • 1 1/2 cup fresh strawberries chopped for garnish
US Customary – Metric

Instructions

For the Cheesecake

  • Add cream cheese, sour cream, sugar and vanilla extract to stand mixer and beat on high speed until well combined.
  • Spray a 9” inch baking pan with non-stick spray and evenly spread cheesecake batter in the pan. Freeze for at least 3 hours before assembling.

For the Yellow Cake

  • Preheat the oven to 350 degrees. Prepare 1 9" round baking pan at least 2 inches high on the sides with non-stick baking spray and put aside.
  • In the clean bowl of your stand mixer, beat butter, vegetable oil, salt and sugar on high until fluffy and smooth (about 4 minutes).
  • Next, add eggs one at a time to the bowl and beat on medium until well incorporated. In a separate large bowl, sift flour and baking powder together.
  • Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate. Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
  • Finally add vanilla extract to mixer and finish beating on low until everything is well mixed. Make sure to scrape the sides of the bowl.
  • Add cake batter to prepared baking pan and bake for 33-38 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cake from oven and rest in pan for 10 minutes. Then remove layer from pan and place on cooling rack for 30 minutes.
  • Wrap the layer in plastic wrap and place in the refrigerator for 1 hour to make it easier to work with when assembling the cake.

For the Whipped Cream

  • Add heavy cream to clean stand mixer and whip until soft peaks develop.
  • Slowly add in powdered sugar and continue to beat until stiff peaks develop.

For Assembly

  • Remove yellow cake layer from refrigerator and place in center of serving plate.
  • Spread ⅓ of whipped cream on top of yellow cake layer and top with half of strawberries.
  • Next remove cheesecake layer from freezer and place directly on top of berries.
  • Frost entire cake with remaining whipped cream and decorate with remaining berry slices and serve.

Notes

How to store Strawberry Shortcake Cheesecake

Store this beauty in an airtight container or cover it tightly with plastic wrap to keep it fresh. Pop it in the fridge, and it’ll be safe and sound!
How long will Strawberry Shortcake Cheesecake last in the fridge?
It’ll last up to 3 days in the fridge. But boos… It probably won’t survive that long with how dang good it is!
Can I freeze strawberry cake cheesecake?
I don’t recommend freezing this cake, boos. With all those fresh berries you’ll end up with a juicy mess when it thaws. Save yourself the heartbreak and just enjoy it fresh.
  • Pick the Best Strawberries: Go for bright red berries with fresh green tops. And always remember boos, if they don’t smell sweet, they won’t be as flavorful!Don’t Overbake the Cake: Keep a close eye on the yellow cake layer in the oven. Once a toothpick comes out clean or with a few crumbs, it’s done. There’s nothing worse than a dry cake on a shortcake!
  • Let It Chill: Give your cheesecake layer time to freeze and the yellow cake layer plenty of time to cool. Rushing this will make assembly messy and frustrating. Patience, boos!
  • Layer It Good: Use a long offset spatula to spread the whipped cream evenly and keep those layers looking sharp.
Strawberry Cheesecake Shortcake Ingredients and Swaps

For the Cheesecake Layer

    • Cream Cheese: Make sure it’s room temp so it blends up nice and smooth!
    • Sour Cream: Plain greek yogurt works too.
    • Granulated Sugar: For sweetness.
    • Vanilla Extract: Go for pure and not artificial.

For the Cake Layer

    • Unsalted Butter: If you’re using salted butter, cut back on the added salt a bit.
    • Vegetable Oil: Canola oil also works
    • Salt: Kosher or table salt.
  •  
    • Eggs: Room temp.
    • All-Purpose Flour: Sift for an even lighter cake.
  •  
    • Sour Cream: Plain greek yogurt works too.
  •  

For the Whipped Cream Topping

  •  
  •  

Nutrition

Calories: 578kcal | Carbohydrates: 44g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 170mg | Sodium: 288mg | Potassium: 171mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1525IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

  1. Pick the Best Strawberries: Go for bright red berries with fresh green tops. And always remember boos, if they don’t smell sweet, they won’t be as flavorful!
  2. Don’t Overbake the Cake: Keep a close eye on the yellow cake layer in the oven. Once a toothpick comes out clean or with a few crumbs, it’s done. There’s nothing worse than a dry cake on a shortcake!
  3. Let It Chill: Give your cheesecake layer time to freeze and the yellow cake layer plenty of time to cool. Rushing this will make assembly messy and frustrating. Patience, boos!
  4. Layer It Good: Use a long offset spatula to spread the whipped cream evenly and keep those layers looking sharp.
A side view of the strawberry shortcake cheesecake with a portion removed, revealing its moist interior layers and creamy whipped topping

Recipe Help

How do I get clean slices on this cake?

It’s all in the knife y’all! Use a long, sharp knife, and wipe it clean with a warm, damp cloth between each cut.

My cheesecake layer is way too soft! Help!

Don’t panic boo! Pop it back in the freezer for another hour or so to firm it up. Next time, make sure the cheesecake layer has at least 3-4 hours to freeze fully before assembling.

Can I make this recipe ahead of time?

Yup! You can make all the layers a day ahead and assemble the cake before serving. Just keep everything covered in the fridge until you’re ready to layer it up.

More Strawberry Recipes

 

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Filed Under:  Cheesecake, Dessert and Baking, Mother's Day, Oven, Spring Recipes

Comments

  1. This is amazing!!! The shortcake is perfectly moist, the cheesecake great. Definitely a keeper of a recipe.

    Reply

  3. How do you take the cheesecake layer out of the pan. Does it flip out in one piece or should it be spooned out?

    Reply

  4. OMG!!! You just took me back several decades! There was a department store in my hometown in upstate NY by the name of McCurdy’s. They used to sell a lemon cheesecake that is exactly the same as this only with lemon curd instead of the strawberries! And no whipped cream. They just sprinkled cake crumbs on top of the cheesecake. Now my mind is spinning at all the possibilities for flavors! Mixed berries, apple cinnamon, lemon curd with lemon cake, chocolate cake with chocolate pudding!!! Thank you so much for this recipe!

    Reply

    1. Hi Cinnamon, I will be updating it this week. So sorry that they took the recipe down. It should be up here by Saturday.

  6. Nuh uh. This is a mashup of two iconic desserts and boy does it look GOOOOD. Fantastic job Jocelyn!

    Reply
4.50 from 2 votes (1 rating without comment)

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