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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
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4.50 from 2 votes

Strawberry Cheesecake Shortcake Recipe

Strawberry shortcake and creamy no-bake vanilla cheesecake blend together in this Strawberry Cheesecake Shortcake recipe! 
Prep Time1 hour
Cook Time33 minutes
Freeze time3 hours
Total Time4 hours 33 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 578kcal
Author: Jocelyn Delk Adams

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.
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    • Eggs: Room temp.
    • All-Purpose Flour: Sift for an even lighter cake.
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    • Sour Cream: Plain greek yogurt works too.
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For the Whipped Cream Topping

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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