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Strawberry Shortcake Cheesecake cake is the ultimate showstopper, with layers of fluffy vanilla cake, a creamy cheesecake center, fresh strawberries, and dreamy whipped frosting. I made this for Maddie’s birthday and the whole table went silent at the first bite, which never happens at our house. If you love an impressive layered dessert, you will also love our strawberry cheesecake bundt cake.
It looks bakery-fancy, but it comes together in simple, doable stages you can spread across two days.
Strawberry Shortcake Cheesecake Quick Look
- 🕒 Prep Time: 1 hour
- 🌡️ Cook Time: 1 hour 30 minutes
- ⏳ Total Time: 10 hours 30 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 840kcal
- 🌶️ Flavor Profile: Sweet vanilla cake, tangy cheesecake, and fresh strawberries
- ✋ Difficulty: Intermediate, several simple steps that come together into a stunner, like our strawberry cheesecake bundt cake
Quick Answer
Bake a cheesecake layer in a springform pan and chill it until firm. Bake two vanilla cake layers and let them cool. Make a whipped frosting by beating butter with powdered sugar and folding in whipped topping. Stack the layers with frosting and fresh sliced strawberries between each, placing the cheesecake in the middle. Crumb coat the cake, chill, then add a final layer of frosting and chill again before slicing.
Jump to:
- Strawberry Shortcake Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Strawberry Shortcake Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Strawberry Shortcake Cheesecake FAQs
- Other Recommended Showstopper Desserts
- Strawberry Shortcake Cheesecake Cake
Why This Recipe Works
Click to see the technique science
- Three layers, one cake. A creamy cheesecake layer sandwiched between vanilla cake gives you two desserts in every slice.
- Whipped frosting stays light. Folding whipped topping into the buttercream keeps the frosting airy so it does not overwhelm the fruit.
- Fresh strawberries brighten it. Layers of sliced strawberries add juicy freshness that balances the rich cake and cheesecake.
- Make-ahead friendly. The cheesecake and cake layers can be baked a day ahead, breaking the project into easy stages.
- A crumb coat means clean sides. Chilling after a thin crumb coat locks in the crumbs so the final frosting goes on smooth.
Why You’ll Love This Recipe
- It is a true showstopper that looks like it came from a bakery.
- You get fluffy cake, creamy cheesecake, and fresh strawberries all in one slice.
- The components can be made ahead, so it is perfect for birthdays and holidays alongside our cherry cheesecake bars.
Key Ingredients
Here is what goes into this strawberry shortcake cheesecake cake. See the recipe card below for exact amounts.
- Cream cheese: The base of the creamy cheesecake layer. Use full-fat blocks, softened, for the smoothest texture.
- Cake flour: Gives the vanilla cake layers a tender, fine crumb. It makes a real difference here.
- Fresh strawberries: Sliced and layered throughout for juicy, fresh berry flavor in every bite.
- Whipped topping: Folded into the buttercream for a light, fluffy frosting that pipes and spreads beautifully.
- Butter, sugar, and eggs: The building blocks of both the cake and frosting, so use room-temperature butter and eggs.
See recipe card for exact quantities.
Variations and Substitutions
This strawberry shortcake cheesecake cake is easy to adapt. Here are a few ideas.
- Other berries: Swap in raspberries, blueberries, or a mix for a different berry cake.
- Boxed shortcut: Use a boxed white cake mix for the cake layers to save time.
- Add a glaze: Brush the cake layers with a little strawberry syrup for extra moisture and flavor.
- Cream cheese frosting: Swap the whipped frosting for a tangy cream cheese frosting.
- For a simpler strawberry treat, try our cherry cheesecake bars.
How to Make Strawberry Shortcake Cheesecake
- Make the cheesecake layer. Cream the cream cheese with sugar, then beat in the eggs, milk, sour cream, vanilla, and flour until smooth.
- Bake the cheesecake. Pour into a springform pan and bake until just set, then cool and chill until firm.
- Make the cake layers. Combine the dry and wet cake ingredients, divide between two round pans, and bake until a toothpick comes out clean. Cool completely.
- Fill with strawberries. Make the whipped frosting, then spread frosting on a cake layer and top with sliced strawberries.
- Stack the layers. Add the cheesecake layer, more frosting and strawberries, then top with the second cake layer.
- Frost and chill. Crumb coat the cake and chill, then add a final layer of frosting. Chill until ready to slice and serve.
Recipe Tips & Tricks
- Chill the cheesecake fully. It needs to be firm and cold so it can be moved and stacked without breaking.
- Bake the layers ahead. Make the cheesecake and cake layers a day in advance to spread out the work.
- Use room-temperature dairy. Softened cream cheese and butter blend smoothly with no lumps.
- Do not skip the crumb coat. A thin first layer of frosting traps crumbs for a clean final coat.
- Pat the strawberries dry. Excess moisture can make the frosting slide, so dry the slices well.
- Chill before slicing. A cold cake slices into clean, neat layers.
Serving Ideas and Suggestions
This strawberry shortcake cheesecake cake is a centerpiece dessert all on its own. Serve generous slices cold, straight from the fridge, with extra fresh strawberries on the side.
It is perfect for birthdays, Mother’s Day, Easter, and summer gatherings. Set it out on a pretty cake stand next to lighter treats like our no bake raspberry cheesecake bites for a beautiful dessert spread.
Store leftovers covered in the fridge for up to four days. You can also freeze individual slices, wrapped well, for up to two months and thaw in the fridge before serving.
Strawberry Shortcake Cheesecake FAQs
Yes, and it is recommended. Bake the cheesecake and cake layers a day ahead and chill them. You can even assemble the whole cake a day before serving; it actually slices better after sitting in the fridge.
Absolutely. A boxed white or vanilla cake mix prepared for two 9-inch layers is an easy shortcut. The homemade cheesecake layer and frosting still make it feel special.
Chill it until completely firm, run a knife around the edge before unmolding, and work quickly while it is cold. A fully chilled cheesecake is much easier to move and stack.
Fresh strawberries are best for the layers because frozen ones release too much liquid when thawed. Save frozen berries for a sauce or smoothie instead.
You can assemble it up to a day ahead. Keep it covered in the fridge, and add any fresh strawberry garnish right before serving so it looks its best.
Store covered in the fridge for up to four days. To freeze, wrap individual slices well and freeze for up to two months, then thaw overnight in the fridge.
Love a layered dessert? Try our strawberry cheesecake bundt cake next.
For another showstopping dessert, make our Swiss roll cake.
For another dreamy topping, make our brown sugar frosting.
You will also love our easy chocolate chip pound cake.
Strawberry Shortcake Cheesecake Cake
Ingredients
Cheesecake Layer:
- 16 ounces cream cheese softened
- 2/3 cup granulated sugar
- pinch salt
- 2 large eggs
- 1/3 cup milk
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
Vanilla Cake:
- 2 1/4 cup cake flour
- 1 3/4 cup granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 6 large egg whites
- 1 mup milk
- 1 tablespoon vanilla extract
- 3/4 cup unsalted butter softened
Whipped Frosting:
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoon milk
- 1 teaspoon vanilla extract
- 16 ounces whipped topping
Cake Assembly:
- 1 pound strawberries
Instructions
Cheesecake Layer:
- Preheat the oven to 325°F. Spray a 9-inch spring-form pan with baking spray and set aside.
- In a large bowl, cream the cream cheese until smooth with a hand mixer.16 ounces cream cheese
- Add in the sugar and salt and mix for 2 minutes on medium speed. Add in the eggs and mix.2/3 cup granulated sugar, pinch salt, 2 large eggs
- Add in the milk, sour cream and vanilla. Mix on medium speed until combined.1/3 cup milk, 1/3 cup sour cream, 1 teaspoon vanilla extract
- Add and mix in the flour. Scraping the sides of bowl before each additional ingredient.1 tablespoon all purpose flour
- Pour batter into pan and bake for 50-60 minutes, until cheesecake is just slightly jiggly in the center.
- Remove from the oven and cool on a wired rack for an hour. Wrap in plastic wrap and place in the fridge for at least 2 hours or up to overnight.
Vanilla Cake:
- Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.
- In a large bowl, add in the cake flour, sugar, baking powder and salt, whisk to combine.2 1/4 cup cake flour, 1 3/4 cup granulated sugar, 4 teaspoon baking powder, 1 teaspoon salt
- In a medium sized bowl, add the egg whites, milk and vanilla and whisk to combine.6 large egg whites, 1 mup milk, 1 tablespoon vanilla extract
- Add the butter to the dry mixture and using a hand mixer, mix together on medium speed, this will form a crumbly texture.3/4 cup unsalted butter
- Add in the wet ingredients and beat on medium speed for 1 and a half minutes until everything is combined and smooth, scraping down the sides of the bowl as needed.
- Evenly divide the cake batter between the two pans and bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool in the pan for 20 minutes, then take them out and let cool completely on a wired rack. Wrap cakes in plastic wrap until ready to assemble the entire cake.
Whipped Frosting:
- Using a hand mixer, cream butter in a large bowl.1/2 cup unsalted butter
- Add in the powdered sugar a little at a time, this will form a thick paste.4 cups powdered sugar
- Add in the vanilla and milk, and mix to combine.2 teaspoon milk, 1 teaspoon vanilla extract
- Add half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold it in with a spoon or spatula. Place it in the fridge for 15 minutes until ready to frost the cake.16 ounces whipped topping
Cake Assembly:
- Wash and pat dry strawberries. Slice and set aside.1 pound strawberries
- Take the cheesecake out of the fridge, take off the outer ring, and run a knife under the cheesecake to separate it from the bottom of the pan.
- Place one layer of the cake on cake stand with pieces of wax paper slightly underneath the cake, this will help to not get the cake stand messy while frosting.
- Spread a thin layer of frosting with an offset spatula.
- Place sliced strawberries on top, trying not to get right on the edges. Add another thin layer of frosting on top.
- Top with cheesecake layer, add another layer of frosting, then strawberries with another layer of frosting.
- Top with the last layer of cake.
- Frost entire cake with a very thin layer of frosting for a crumb coat. Make sure not to dip the spatula into the entire bowl of frosting, this will transfer crumbs.
- Pop the entire cake into the fridge and let set up for at least 30 minutes.
- Add an additional layer of frosting, as thick as you like, to the entire cake.
- Place back in the fridge until ready to slice and serve. This cake can be made well in advance, and the layer it sits in the fridge, the easier it will slice.
Notes
- We make a homemade cake for this but you can also use a boxed cake mix.
- This can be frozen, see my tips above on how to do that.
- Decorate this how you’d like, we like to just do a simple strawberry on the top, but you can use any leftover frosting to pipe on top as well.
- This can be made a few days in advance, the longer it sits in the refrigerator the easier it is to slice.
- It is best that the cheesecake is very cold when assembling this cake so it does not fall apart.
Nutrition
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I love strawberry shortcake, so I can’t wait to make this.
Oh my goodness this looks so good I want some now D’:
This looks so delicious! I will definitely have to try this some time.
Oh Yumminess in every way!!! I will accept an invitation to morning tea any day!! 🙂
Dana ~
Thanks again for sharing at the Thursday Favorites Blog Hop! Hope to see you back tonight! I featured you on Tuesday Treasures.
You are killing me with sweetness, Dana! I love it. Thank you for always posting the best recipes (and your pictures are just beautiful, as always!) Thank you for linking at Snickerdoodle and for the inspiration. Hope to see you again! Pinned.
I love strawberry shortcake– the cheesecake filling sounds so good!
I featured you on my FB page and am putting your recipe on my short to-make list. YUMMY! Thanks for sharing at the Wonderful Wed. Blog Hop. Carrie, A Mother’s Shadow
Oh my. That sounds decadent! Thanks for the recipe. Pinning.
Oh yum! Two of my favorite things in one!
The cake looks delicious, especially with that layer of cheesecake 🙂
this looks like the PERFECT summer dessert! Cheesecake, strawberry shortcake, does it really get any better?!
Oh my goodness – this just screams delicious! Can’t wait to try it! Thanks for sharing with us at the Thursday Favorite Things Blog Hop!
This looks amazing!!! Thank you for sharing!!!