This strawberry shortcake cheesecake is dangerously good, y’all. It’s sweet, it’s creamy, and it’s givin’ everything it needs to give. My strawberry shortcake cheesecake is 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. Get into it, boos!
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How to Make a Strawberry Shortcake Cheesecake
These step-by-step photos show how to make an easy strawberry shortcake cheesecake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Strawberry Shortcake Cheesecake Recipe
1. Beat the cheesecake filling until smooth, then spread into the pan
Freeze the cheesecake layer until firm enough to assemble later.
2. Cream the butter, oil, salt, and sugar until light and fluffy
Add the eggs one at a time, mixing well after each addition.
3. Add half of the flour and baking powder mixture to the batter
Mix on low just until incorporated.
4. Add the sour cream, remaining flour, and vanilla
Beat until smooth, scraping down the bowl as needed.
5. Spread the cake batter into the prepared pan and bake
Bake until a toothpick inserted in the center comes out clean.
6. Cool the yellow cake layer, then wrap it in plastic wrap
Refrigerate until firm so it’s easier to assemble.
7. Whip the heavy cream and powdered sugar until stiff peaks form
Set aside for layering and frosting the cake.
8. Spread whipped cream over the cake layer
Top with berries, arranging them evenly across the surface.
9. Place the frozen cheesecake layer over the strawberries
Center it carefully so the layers stack evenly.
10. Frost your strawberry shortcake cheesecake with whipped cream
Top with the remaining berries, then slice and serve.
PRO TIP: Having two 9-inch pans makes this so much easier, boos. You can reuse one, but since both layers need chill time, two pans will speed things up. If you don’t have an extra, go borrow one from your fave neighbor and bring it back clean now.
Full Strawberry Shortcake Cheesecake Recipe
Strawberry Cheesecake Shortcake Recipe
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Equipment
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
How to Store
- Fridge: Cover this beauty tightly with plastic wrap or store in an airtight container and refrigerate for up to 3 days. But boos… It probably won’t survive that long with how dang good it is!
- Tip: I don’t recommend freezing this cake y’all. With all those fresh berries you will end up with a juicy mess when it thaws. Save yourself the heartbreak and just enjoy it fresh.
Nutrition
Recipe Tips
- Pick good strawberries. Go for bright red berries with fresh green tops, and if they don’t smell sweet, they probably won’t taste all that flavorful either.
- Don’t overbake the cake. Pull it once a toothpick comes out clean or with a few moist crumbs. Dry cake will throw the whole dessert off.
- Let the cheesecake freeze and the cake cool completely. Rushing this will make assembly messy and frustrating. Patience, boos!
- Layer it nice and even. Use an offset spatula to spread the whipped cream smoothly so those layers stay pretty when sliced.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
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.
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.
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
- Strawberry Tart
- Strawberry Shortcake
- Strawberry Crumble
- Strawberry Cupcakes
- Strawberry Cake
- Strawberry Shortcake Ice Cream
- Strawberry Shortcake Cake
- Strawberry Punch Bowl Cake
- Strawberry Shortcake Cinnamon Rolls
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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!