Strawberry Shortcake Cheesecake Cake, creamy cheesecake sandwiched between layers of homemade vanilla cake, fresh sliced strawberries and whipped frosting.
This Strawberry Shortcake Cheesecake Cake 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.
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.
WHY THIS RECIPE WORKS:
- This recipe is completely homemade which makes it really from the heart.
- With different layers, you get a nice contrast of flavors in each bite.
- You can use homemade cake or boxed cake mix for this.
INGREDIENTS NEEDED (FULL REICPE BELOW):
Egg whites
Cake flour
Baking powder
Unsalted butter
Powdered sugar
Milk
Whipped topping
HOW TO MAKE STRAWBERRY SHORTCAKE CHEESECAKE CAKE:
Cheesecake layer:
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Preheat oven to 325 degrees. Spray a 9-inch springform pan with baking spray.
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In a large bowl, cream the cream cheese until smooth with a hand or stand mixer.
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Add in the sugar and salt and mix for 2 minutes at medium speed.
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Next, add in the eggs and mix.
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Add in the milk, sour cream, and vanilla. Mix on medium speed until combined.
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Add and mix in the flour. Scraping the sides of the bowl before each additional ingredient. Pour batter into pan and bake for 50-60 minutes, until cheesecake is just slightly jiggly in the center.
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Remove from oven and place on a wired rack to cool for an hour. Wrap in plastic wrap and place in the fridge for at least 2 hours or up to overnight.
Vanilla Cake:
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Preheat oven to 350 degrees. Spray two 9 inch pans with baking spray.
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In a large bowl, add in the cake flour, sugar, baking powder, and salt, whisk to combine.
-
In a medium-sized bowl, add the egg whites, milk, and vanilla and whisk to combine.
-
Add the butter to the dry mixture and using a hand or stand mixer, mix together on medium speed, this will form a crumbly texture.
-
Add in the wet ingredients and beat on medium speed for 1 1/2 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 wire rack. Wrap cakes in plastic wrap until ready to assemble the entire cake.
Whipped Frosting:
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Using a hand mixer, cream butter in a large bowl.
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Add in the powdered sugar a little at a time, this will form a thick paste.
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Next in the vanilla and milk, mix to combine.
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Add in half of the whipped topping and whisk in on low speed until smooth.
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Take the remaining whipped topping and fold in with a spoon or spatula. Place in fridge for 15 minutes to set up, until ready to frost the cake.
HOW TO ASSEMBLE CHEESECAKE CAKE:
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Wash and pat dry strawberries. Slice and set aside.
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Take the cheesecake out of the freezer, take off the outer ring and run a knife under the cheesecake to separate it from the bottom of the pan. Measure cheesecake against the cake layers and place on a cutting board to trim any excess so all the layers are the same size.
-
Place one layer of the cake on the 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.
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Place sliced strawberries on top, trying to not 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 more frosting.
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Top with the last layer of cake.
-
Frost the 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 longer 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.
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!
HOW TO STORE A CHEESECAKE CAKE:
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.
TIPS AND TRICKS:
- 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.
Looking for a show-stopping cake that combines different desserts? Then you absolutely have to make my Strawberry Shortcake Cheesecake Cake!
If you like this recipe you might also like:
- Strawberry Cheesecake Bundt Cake
- Easy Strawberry Shortcake Recipe
- Strawberry Cheesecake Stuffed French Toast
If you’ve tried this STRAWBERRY SHORTCAKE CHEESECAKE CAKE 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!
Strawberry Shortcake Cheesecake Cake
Ingredients
Cheesecake Layer:
- 2 8 oz packages cream cheese room temp
- 2/3 Cup granulated sugar
- pinch of salt
- 2 eggs
- 1/3 Cup milk
- 1/3 Cup sour cream
- 1 tsp vanilla paste or extract
- 1 Tbls all purpose flour
Vanilla Cake:
- 1 Cup milk
- 6 large egg whites
- 2 1/4 Cup cake flour
- 1 3/4 Cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 3/4 Cup 1 1/2 sticks unsalted butter, room temp
Whipped Frosting:
- 1/2 Cup 1 stick unsalted butter, room temp
- 4 Cups powdered sugar
- 2 tsp milk
- 1 tsp vanilla paste or extract
- 16 oz tub whipped topping
Cake Assembly:
- 1 pound strawberries
Instructions
Cheesecake layer:
- Preheat oven to 325 degrees. Spray a 9 inch spring form pan with baking spray.
- In a large bowl, cream the cream cheese until smooth with a hand mixer. Add in the sugar and salt and mix for 2 minutes on medium speed. Add in the eggs and mix. Add in the milk, sour cream and vanilla. Mix on medium speed until combined. Add and mix in the flour. Scraping the sides of bowl before each additional ingredient. Pour batter into pan and bake for 50-60 minutes, until cheesecake is just slightly jiggly in the center.
- Remove from oven and place on a wired rack to cool for an hour. Wrap in plastic wrap and place in fridge for at least 2 hours or up to overnight.
Vanilla Cake:
- Preheat oven to 350 degrees. Spray two 9 inch pans with baking spray.
- In a large bowl, add in the cake flour, sugar, baking powder and salt, whisk to combine. In a medium sized bowl, add the egg whites, milk and vanilla and whisk to combine. Add the butter to the dry mixture and using a hand mixer, mix together on medium speed, this will form a crumbly texture. Add in the wet ingredients and beat on medium speed for 1.5 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 entire cake.
Whipped Frosting:
- Using a hand mixer, cream butter in a large bowl. Add in the powdered sugar a little at a time, this will form a thick paste. Add in the vanilla and milk, mix to combine. Add in half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold in with a spoon or spatula. Place in fridge for 15 minutes to set up, until ready to frost the cake.
Cake assembly:
- Wash and pat dry strawberries. Slice and set aside.
- Take cheesecake out of the freezer, take off the outer ring and run a knife under the cheesecake to separate it from the bottom on the pan. Measure cheesecake against the cake layers and place on a cutting board to trim any excess so all the layers are the same size.
- 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 to not 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 more frosting. Top with 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 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 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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This looks amazing!!! Thank you for sharing!!!
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 like the PERFECT summer dessert! Cheesecake, strawberry shortcake, does it really get any better?!
The cake looks delicious, especially with that layer of cheesecake 🙂
Oh yum! Two of my favorite things in one!
Oh my. That sounds decadent! Thanks for the recipe. Pinning.
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
I love strawberry shortcake– the cheesecake filling sounds so good!
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.
Dana ~
Thanks again for sharing at the Thursday Favorites Blog Hop! Hope to see you back tonight! I featured you on Tuesday Treasures.
Oh Yumminess in every way!!! I will accept an invitation to morning tea any day!! 🙂
This looks so delicious! I will definitely have to try this some time.
Oh my goodness this looks so good I want some now D’: