Strawberry Shortcake Cheesecake

Table of Contents

Toggle

The Lowdown on This Strawberry Shortcake Cheesecake

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 no secret that I’m absolutely obsessed with strawberries. If you’ve seen my recipe collection, you already know. But lemme tell y’all, this strawberry Shortcake cheesecake… Oh boos, it takes the cake. Literally.

If you can mix, layer, and freeze, you can make it. So let’s get into boos!

Ingredients you’ll need to make Strawberry Shortcake Cheesecake

For the Cheesecake Layer

• Cream Cheese: The base of our cheesecake layer. Make sure it’s room temp so it blends up nice and smooth!
• Sour Cream: Adds a tangy touch.
• Granulated Sugar: Sweetens up the cheesecake layer just right.
• Vanilla Extract: Always, always go for the real deal here boos. That pure vanilla flavor takes desserts way up a notch!

For the Cake Layer

• Unsalted Butter: Brings all the buttery goodness to the cake. If you’re using salted butter, cut back on the added salt a bit.
• Vegetable Oil: Keeps the cake moist and tender.
• Salt: Just a pinch to balance out the sweetness.
• Granulated Sugar: Could you imagine a cake with no sugar at all? No thanks!
• Eggs: Adds richness and structure.
• All-Purpose Flour: The base of our cake.
• Baking Powder: Helps the cake rise and get nice and fluffy.
• Sour Cream: Keeps the cake moist.
• Vanilla Extract: Again, always try to use real vanilla!

For the Whipped Cream Topping

• Heavy Whipping Cream: Keep it cold, y’all. It whips up faster that way
• Powdered Sugar: Sweetens the whipped cream without making it heavy.
• Fresh Strawberries: The fresher, the better!

How to make Strawberry Shortcake Cheesecake

Step 1: Make the Cheesecake Layer

1

Add cream cheese, sour cream, sugar and vanilla extract to stand mixer.

2

Beat on high speed until well combined.

3

Evenly spread cheesecake batter in a pan.

4

Freeze before assembling.

Step 2: Mix the Cake Batter

5

Beat butter, vegetable oil, salt and sugar on high in the bowl of your stand mixer until fluffy and smooth.

6

Add eggs one at a time to the bowl and beat on medium until well incorporated.

7

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.

8

Add sour cream to mixer and blend well.

9

Add remaining flour mixture and mix well.

10

Pour in vanilla extract.

11

Beat on low until everything is well mixed. Make sure to scrape the sides of the bowl.

Step 3: Bake the Cake Layer

12

Add cake batter to prepared baking pan.

13

Bake until a toothpick inserted into the center comes out clean. Then, remove cake from oven and rest in pan.

14

Remove layer from pan and place on cooling rack.

15

Wrap the layer in plastic wrap and place in the refrigerator to make it easier to work with when assembling the cake.

Step 4: Whip the Whipped Cream

16

Add heavy cream to clean stand mixer.

17

Whip until soft peaks develop. Then, add in powdered sugar.

18

Continue to beat until stiff peaks develop.

Step 5: Assemble the Layers and Decorate!

19

Remove yellow cake layer from refrigerator and place in a serving plate. Spread ⅓ of whipped cream on top.

20

Top with half of strawberries.

21

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

22

Frost entire cake with remaining whipped cream and decorate with remaining berry slices.

23

Slice and serve!

What to serve with this easy strawberry shortcake cheesecake

• Get Saucy: A drizzle of homemade strawberry sauce or a side of strawberry preserves is a must.
• Spring Brunch: Pair this with baked cheese grits, fluffy brown sugar pancakes, and a mimosa (or two). I once brought this cake to brunch, and let’s just say the waffles didn’t stand a chance!
• Lunch Vibes: Serve it up after a fresh cobb salad with jerk shrimp or a slice of stuffed meatloaf. Sometimes, it’s all you need.
• Dinner: Follow a comforting meal like chicken and dumpling soup or taco spaghetti with this yummy strawberry cake cheesecake.

Menu Option: Spring Brunch With Strawberry Shortcake Cheesecake

These lemon ricotta pancakes are perfect for brunch, especially if you’re saving room for a slice of strawberry shortcake cheesecake later!

This easy breakfast casserole is loaded with fluffy eggs, crispy bacon, garlicky greens, hash browns, and melty cheese.

My cheese grits are buttery, creamy, and made with shredded gouda for a comforting, no-fuss brunch side dish.

This brown sugar turkey bacon is the sweet-and-savory brunch upgrade you didn’t know you needed!

Recipe Substitutions

• Cream Cheese: You can use whipped cream cheese if that’s what you have, but the regular block kind is best for a thicker cheesecake layer.
• Sour Cream: Greek yogurt works just as well if that’s what’s chillin’ in your fridge.
• Vegetable Oil: Canola oil is a perfect swap and will still keep your cake super moist.
• All-Purpose Flour: Want a lighter crumb? Use cake flour, boos!

Recipe Variations and Additions

• Pink Cheesecake Layer: If you want your cheesecake layer to look extra cute, add a drop of pink food coloring to the cheesecake mix. Y’know I’ll take any excuse to make something pink!
• Mixed Berries: Switch out some strawberries for raspberries, blackberries, or blueberries.
• Chocolate Drizzle: Drizzle melted white chocolate or dark chocolate ganache on top. Because chocolate + strawberries = pure love!
• Shortbread Crust: I know this is a strawberry shortcake cheesecake recipe, but you can always skip the yellow cake and use a buttery shortbread crust instead.

Tips for making the best strawberry shortcake cheesecake recipe

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.

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.

Frequently asked questions

Y’all this easy Strawberry Shortcake Cheesecake is the dessert of my dreams, and I’m betting it’ll be yours too! Layers of tender cake, creamy cheesecake, and all the strawberries? Yes please! Grab your stand mixer and get into it boos.

More 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 recipe! 

4.50 from 2 votes

Print Pin Recipe

Prep Time 1 hour hr

Cook Time 33 minutes mins

Freeze time 3 hours hrs

Total Time 4 hours hrs 33 minutes mins

Want to Save This Recipe, Boo?

I’ll email this recipe to you, so you can come back to it later!

I agree to be sent email.

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

• 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.

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!

pinterest   facebook   twitter   email