Strawberry Shortcake Cheesecake Cake Recipe

Strawberry Shortcake Cheesecake, creamy cheesecake sandwiched between layers of homemade vanilla cake, fresh sliced strawberries, and whipped frosting.

This Strawberry Shortcake Cheesecake is heaven on a plate! You have so many different elements to it that you get flavor in each and every bite.

There are not enough words to describe this massiveness of delicious cake. To me, it’s like all the best desserts smushed into one! I love when you can combine multiple desserts together. 

Mash-up recipes like these are some of my favorite and we love making them, especially this cake recipe. It is so fresh and delicious that we can’t get enough.

It is one of those cakes that you want to serve to your guests, and we do. We get so many compliments on this cake that when we have get-togethers in the warmer months, this is what we make.

You have cake, cheesecakes, fresh strawberries, the best frosting on earth, whipped frosting all into one ginormous dessert! Literally, we can’t get enough.

Yes, it may seem like a lot of effort for a cake, but in the end, with all the flavors it is absolutely worth it beyond words that can’t even describe it, seriously the best dessert.

Once your make this Strawberry Shortcake Cheesecake, you will be one of your family’s go-to desserts!

Some of my other favorite strawberry desserts that we have on our site include Strawberry Earthquake Cake, Chocolate Covered Strawberry Icebox Cake and Strawberry Cheesecake Bars.

1. This recipe is completely homemade which makes it really from the heart and perfect for special occasions (how fun for a baby shower??).
2. With different layers, you get a nice contrast of flavors in each bite of this strawberry shortcake cheesecake recipe. My favorite is the thick layer of homemade cheesecake.
3. You can use homemade cake or boxed cake mix for this.

• Cream cheese, room temperature
• Granulated sugar
• Salt
• Eggs
• Milk
• Sour cream
• Vanilla extract
• All-purpose flour
• Egg whites
• Cake flour
• Baking powder
• Unsalted butter, room temperature
• Powdered sugar
• Whipped topping
• Strawberries – use fresh produce!

1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray and set aside.
2. In a large bowl, cream the cream cheese until smooth with an electric mixer.
3. Add in the sugar and salt and mix for 2 minutes on medium speed. Add in the eggs and mix.
4. Add in the milk, sour cream and vanilla. Mix on medium speed until combined.
5. Add and mix in the flour. Scraping the sides of the bowl with a rubber spatula before each additional ingredient.
6. Pour cheesecake mixture into pan and bake cheesecake for 50-60 minutes, until cheesecake is just slightly jiggly in the center.
7. 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.
8. Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray or baking spray.
9. In a large bowl, add in the cake flour, sugar, baking powder and salt, whisk to combine.
10. In a medium sized bowl, add the egg whites, milk and vanilla and whisk to combine.
11. Add the butter to the dry mixture and using a hand mixer, mix together on medium speed, this will form a crumbly texture.
12. 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.
13. 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.
14. 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.
15. Using a hand mixer, cream butter in a large bowl.
16. Add in the powdered sugar a little at a time, this will form a thick paste.
17. Add in the vanilla and milk, and mix to combine.
18. 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.

1. Wash and pat dry strawberries. Slice and set aside.
2. 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.
3. Place one layer of the cake on a serving plate with pieces of wax paper slightly underneath the cake, this will help to not get the cake stand messy while frosting.
4. Spread a thin layer of frosting with an offset spatula.
5. Place sliced strawberries on top, trying not to get right on the edges. Add another thin layer of frosting on top.
6. Top with cheesecake layer, add another layer of frosting on top of the cheesecake, then strawberries with another layer of frosting.
7. Top with the last layer of cake.
8. 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.
9. Pop the entire cake into the fridge and let set up for at least 30 minutes.
10. Add an additional layer of frosting, as thick as you like, to the entire cake.
11. 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.

This Cheesecake Cake looks all pretty and innocent on the outside and then bam! You get flavor explosion and that isn’t even an understatement!

Pure Heavenly goodness!. It is light, refreshing, sweet yet tart from the berries, creamy, moist. I could go on and on. But those are pretty much the words I have to describe this Strawberry Shortcake Cheesecake Cake!

To me, what really sets it off is the cheesecake layer. It is a thin layer but essential. To quote Ross from Friends, it’s “the moist maker”. The cake is already moist but that cheesecake really kicks up the creaminess.

Then the strawberries with that little tart bite help the entire cake from being too sweet.

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WHAT IS A CHEESECAKE CAKE?

Essentially what a Cheesecake Cake is is a layer cake that has a cheesecake stuffed in the middle of the cake itself. It can come in so many various flavors.

This Strawberry Shortcake one is one of our favorites, but there are other flavors like Salted Caramel, Chocolate Peanut Butter, Red Velvet, etc.

You can really create any kind of flavor that you like when it comes to this cake, your imagination for this recipe can run wild as long as the flavors go together.

The recipe for the cake layers and cheesecake layer is adapted from Recipe Girl.

WARNING: this recipe looks overwhelming! I am aware, it does take a lot of time and preparation. It is actually a very simple cake and just look at it step by step.

I made the cheesecake and cake layers the day before so the next day I just had to make the frosting and assemble it. It is well worth the effort!

Since this contains cheesecake as well as whipped topping, it must be stored in the refrigerator, covered. This cake will keep in the refrigerator for up to 1 week. 

This can also be frozen, to do this you can either place the cake itself in an airtight container that will fit the cake or slice it up and place the slices in their own freezer containers.

Place the Cheesecake Cake in the freezer and it will keep for up to 2 months. Remove to thaw in the refrigerator before serving.

Looking for a show-stopping cake that combines different desserts? Then you absolutely have to make my Strawberry Shortcake Cheesecake, it is one delicious dessert!

If you’ve tried this STRAWBERRY SHORTCAKE CHEESECAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
 

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5 from 8 votes

Strawberry Shortcake Cheesecake Cake

Prep: 1 hour hr

Cook: 1 hour hr 30 minutes mins

Chill Time 8 hours hrs

Total: 10 hours hrs 30 minutes mins

Strawberry Shortcake Cheesecake Cake, creamy cheesecake sandwiched between layers of homemade vanilla cake, fresh sliced strawberries and whipped frosting.

Servings 12 servings

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Ingredients

  

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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

1. We make a homemade cake for this but you can also use a boxed cake mix.
2. This can be frozen, see my tips above on how to do that.
3. 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. 
4. This can be made a few days in advance, the longer it sits in the refrigerator the easier it is to slice.
5. It is best that the cheesecake is very cold when assembling this cake so it does not fall apart.

Nutrition

Calories: 840kcal | Carbohydrates: 113g | Protein: 10g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 390mg | Potassium: 373mg | Fiber: 1g | Sugar: 93g | Vitamin A: 1229IU | Vitamin C: 22mg | Calcium: 159mg | Iron: 1mg

Nutrition Disclaimer

Course Baked Good, Dessert

Cuisine American

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