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Strawberry Shortcake Cheesecake Recipe

Strawberry Shortcake Cheesecake Recipe

Bake the Strawberry Shortcake Cheesecake Recipe for a showstopping layered dessert with crunchy cookie mosaic and silky cheesecake.

Prep Time45 minutes
Cook Time60 minutes
Total Time105 minutes
Yield12

Ingredients

Instructions

Step 1: Prep the tray and crush the cookies

Preheat the oven to 350°F and line a standard baking sheet with a sheet of parchment so crumbs can bake and cool cleanly. Coarsely crush 36 vanilla sandwich cookies (use a rolling pin or pulse in a food processor) and evenly divide the coarse crumbs into two small mixing bowls so one portion will stay plain and the other will be flavored and colored.

Step 2: Flavor and color the crumb portions

Sprinkle one bowl of crumbs with one 3-ounce box of dry strawberry gelatin and stir gently to distribute the powder through the pink-tinged crumbs. In the other bowl pour 2 tablespoons of melted unsalted butter and mix until moistened. Tint the remaining 2 tablespoons of melted butter with 5 to 6 drops of red food color gel until a uniform pink-red appears, then pour that colored butter over the gelatin crumb bowl and stir until the color is evenly distributed.

Step 3: Bake and cool the crumble topping

Evenly spread the plain buttered crumbs and the strawberry-tinted crumble onto the prepared parchment-lined baking sheet in two adjacent strips and bake for about 10 minutes until the butter has set into crunchy clusters. Remove and allow the crumbs to cool completely on the sheet while you move on to the batter and fillings.

Step 4: Make the strawberry cake batter

In a medium bowl combine the Strawberry Supreme cake mix with 3 large room-temperature eggs, ½ cup melted unsalted butter, 1 cup whole milk and the second 3-ounce box of strawberry gelatin. Whisk until a smooth, bubble-free pink batter forms, scraping the bowl so the texture is uniform and pourable.

Step 5: Whip the cheesecake filling

In a chilled mixing bowl beat together 16 ounces softened cream cheese with ¾ cup granulated sugar and ¼ cup cornstarch until silky. Add ¼ cup heavy cream and 2 teaspoons vanilla, then incorporate 3 large eggs one at a time, mixing just until fully combined and the filling is glossy and pourable but still thick enough to hold a smooth top.


Step 6: Assemble the layered rectangular pan

Press the cooled plain and strawberry cookie crumbs firmly and evenly into the base of a rectangular metal baking pan to create a mosaic crust. Pour half of the pink cake batter over the crust and smooth, then gently pour the cheesecake filling over that layer, smoothing it into an even pale cream blanket. Top with the remaining strawberry cake batter, level the surface, and scatter a handful of the reserved cooled golden and pink crumble clusters across the top as a textured topping.

Step 7: Bake, chill, and make the frosting

Bake and cool the assembled pan according to the cake mix and cheesecake timing (allow the layered slab to cool fully, then chill until set). While it cools, beat together 8 ounces softened cream cheese with ½ cup heavy cream, ½ cup softened unsalted butter, 1 teaspoon vanilla and 2 cups powdered sugar until the frosting is light, airy and pipeable with a pale pink hue.

Step 8: Frost and finish the cake

When the slab is fully cooled and firm, spread the frosting into a thin, even pale-pink coat between any visible layers and across the top. Press additional crushed crumble onto the sides and top edges to create a cohesive rustic mosaic finish of golden beige and bright pink shards. Chill briefly so the frosting firms and the crumb coating adheres.

Step 9: Slice, plate, and serve

Using a thin spatula, lift a generous rectangular slice from the chilled slab and place it onto a simple matte white dessert plate; garnish with a fresh strawberry and a few loose crumble pieces for contrast. The slice should reveal distinct layers: crunchy golden-and-pink crumble, pale pink strawberry sponge, and a silky pale cheesecake ribbon, ready to be served.


Notes