In this Strawberry Shortcake Cheesecake, a creamy no-bake vanilla cheesecake blends together with a moist yellow layer of cake with whipped cream and fresh strawberries.
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The Heart and Soul of the Best Strawberry Shortcake Cheesecake
Cuisine Inspiration: American with a Swirl of Southern Charm
Primary Cooking Method: Chilling Out in the Fridge
Dietary Info: Vegetarian-Friendly Indulgence
Key Flavor: Sweet, Tangy Strawberries Meet Creamy Dreamy Cheesecake
Skill Level: Intermediate – But hey, no oven needed!
Key Ingredients
- Cream Cheese: Smooth, rich, and utterly dreamy, this is the foundation of your cheesecake’s personality.
- Sour Cream: Bringing a subtle tang to the mix
For the Yellow Cake:
- Unsalted Butter: Creamy and lush, it’s the base that gives the cake its luxurious texture.
- Vegetable Oil: A dash of moisture magic to keep the cake fabulously fluffy.
- Salt: Just a touch helps to balance the sweetness
- Granulated Sugar: Back at it again, sugar keeps everything nice and sweet.
- Sour Cream: Double dipping in the sour cream for that oh-so-nice moisture and tang.
For the Whipped Cream:
- Heavy Whipping Cream: Light and fluffy and so necessary for strawberry shortcake.
- Confectioner’s Sugar: Soft as a cloud, it sweetens without the grainy speech.
How to Make Strawberry Shortcake Cheesecake
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.
How to Store
To keep your Strawberry Shortcake Cheesecake fresh, snugly wrap it in plastic wrap or store it in an airtight container and refrigerate for up to 5 days. For a longer reserve, you can freeze the cheesecake for up to a month; just remember to thaw it overnight in the fridge before serving to ensure that creamy texture we all adore.
Other Amazing Strawberry Recipes to Try
- Strawberry Cupcakes
- Strawberry Shortcake Funnel Cakes
- Strawberry Shortcake Tea Cakes
- Strawberry Ice Cream Cake
- Strawberry Shortcake Ice Cream
- Strawberry Shortcake Cake
- Strawberry Punch Bowl Cake
- Strawberry Shortcake Cinnamon Rolls
Strawberry Cheesecake Shortcake
Strawberry shortcake and creamy no-bake vanilla cheesecake blend together in this Strawberry Cheesecake Shortcake that will become your all time summer favorite dessert!
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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
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
To keep your Strawberry Shortcake Cheesecake fresh, snugly wrap it in plastic wrap or store it in an airtight container and refrigerate for up to 5 days. For a longer reserve, you can freeze the cheesecake for up to a month; just remember to thaw it overnight in the fridge before serving to ensure that creamy texture we all adore.
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
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This is amazing!!! The shortcake is perfectly moist, the cheesecake great. Definitely a keeper of a recipe.
Such a perfect summer dessert! The flavors all go perfectly together!
How do you take the cheesecake layer out of the pan. Does it flip out in one piece or should it be spooned out?
It will easily flip out especially when frozen.
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!
this recipe cant be found no more, every time I go to search its not found
Hi Cinnamon, I will be updating it this week. So sorry that they took the recipe down. It should be up here by Saturday.
Nuh uh. This is a mashup of two iconic desserts and boy does it look GOOOOD. Fantastic job Jocelyn!