Strawberry Shortcake Cheesecake
A nostalgic and show-stopping layered dessert that combines fluffy strawberry cake, velvety cheesecake, and a signature browned butter cookie crunch reminiscent of classic summer ice cream bars.
Equipment
- 9-inch cake pans
- 9-inch Springform Pan
- Food processor
- Wire cooling rack
- Mixing Bowl
- Saucepan
- Cookie sheet
Ingredients
Strawberry Cake Ingredients:
- 15.25 oz of Duncan Hines Classic White cake mix
- 3 large egg whites
- 1/4 cup of vegetable oil
- 1 cup of milk
- 6 oz box of Strawberry Gelatin mix
- 1/2 cup of mashed strawberries optional
Cheesecake Ingredients:
- 16 oz of cream cheese
- 1 1/2 cup of sugar
- 1 tbsp of vanilla extract
- 1/4 cup of cornstarch
- 3 large eggs
- 1/2 cup of heavy whipping cream
Shortcake Cookie Crumbles:
- 2 11.5 oz packages of butter cookies
- 1/2 cup of unsalted butter
- 2 tbsp of ice water
- 6 oz box of Strawberry Gelatin Mix
- 3 drops of red food coloring
Whipped Cream Cheese Frosting Ingredients:
- 8 oz of cream cheese
- 1/2 cup of unsalted butter
- 1/2 cup of whipping cream
- 2 1/4 cup of confectioners sugar
Instructions
Bake the Cake Layers
- In a large bowl, whisk the white cake mix and strawberry gelatin until well combined. Add egg whites, vegetable oil, and milk, mixing on low speed until smooth. Fold in reduced and cooled mashed strawberries if using.
- Divide the batter between two greased 9-inch cake pans. Bake at 350 F for 20 minutes. Cool in pans for 5 minutes before transferring to a wire rack. Level the cooled cakes with a serrated knife.
Prepare the Cheesecake Layers
- Blend 16 oz cream cheese, cornstarch, heavy cream, and lemon zest until smooth. Mix in eggs one at a time, followed by vanilla and sugar. Tap the bowl to release air bubbles.
- For the crustless layer: Pour 3 cups of batter into a parchment-lined 9-inch pan. Bake in a water bath at 350 F for 30 minutes until edges are set.
- For the bottom layer: Pulse 15 butter cookies with 4 tbsp butter and 1 tbsp ice water. Press into a 9-inch springform pan and bake at 350 F for 15 minutes. Pour remaining cheesecake batter over the crust and bake for 30 to 35 minutes until the center jiggles slightly (internal temp 150 F).
Make the Strawberry Crunch
- Brown the butter in a saucepan until golden and nutty. In a food processor, pulse remaining cookies, 1 tbsp ice water, and 4 tbsp browned butter into large crumbs.
- Separate half of the crumbs. Pulse the remaining half with strawberry gelatin and red food coloring. Spread all crumbs on a cookie sheet and bake at 350 F for 10 minutes. Cool completely and break into bits.
Frost and Assemble
- Beat cream cheese and butter until fluffy. Mix in whipping cream and vanilla, then gradually add confectioners sugar until spreadable.
- Stack the layers: Cheesecake with crust, strawberry cake, crustless cheesecake, and finally strawberry cake. Frost the entire cake and press the strawberry crunch into the sides. Rest for 20 minutes before slicing.
Notes
Storage Tip: Keep the cake refrigerated for up to 4 days. For maximum crunch, store the strawberry crumbles in an airtight container at room temperature and apply them just before serving.
Bakery-Style Slices: To achieve clean layers when cutting, dip your knife in hot water and wipe it clean between every single slice.
Water Bath Essential: The water bath is critical for the crustless cheesecake layer to ensure even baking and a creamy texture without cracks. Wrap springform pans in heavy-duty foil to prevent leaks.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.