Strawberry Shortcake Cheesecake: A Dreamy Dessert Mashup

Introduction & Inspiration

As someone who loves to experiment with new dessert ideas, I was inspired to create this Strawberry Shortcake Cheesecake. It’s a fun and elegant twist on classic strawberry shortcake, perfect for parties, holidays, or any time you want to indulge in a special treat. The inspiration for this recipe came from my desire to combine the flavors of strawberry shortcake with the creamy texture of cheesecake in a unique and visually appealing way.

Homemade Focus

While you can certainly use store-bought cake mixes and frosting, I encourage you to explore the option of making some of these components from scratch for an even more delicious and homemade experience. This recipe is a bit more involved, but the result is a dessert that’s far superior to anything you can buy at the store. Plus, making it yourself allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create a dessert that’s bursting with fresh, fruity flavors and a delightful contrast of textures. We’re talking creamy cheesecake, moist strawberry cake, crunchy cookie crumble, and a sweet cream cheese frosting. This combination creates a symphony of flavors that will tantalize your taste buds and leave you wanting more.

Ingredient Insights

Let’s explore the key players in this delightful dessert:

Cookie Crumb Layer:

• Vanilla Sandwich Cookies: These cookies provide a classic, slightly sweet, and subtly spiced base for the crumble.
• Strawberry Gelatin Mix: Strawberry gelatin adds a burst of strawberry flavor and a beautiful pink hue to the crumble.
• Unsalted Butter: Melted butter binds the crumbs together and adds richness.
• Red Food Color Gel: Red food coloring enhances the color of the strawberry crumble.

Strawberry Cake Layers:

• Strawberry Supreme Cake Mix: This cake mix provides a moist and flavorful strawberry cake layer.  
• Eggs: Eggs add richness and structure to the cake batter.
• Unsalted Butter: Melted butter adds richness and moisture to the cake batter.
• Whole Milk: Whole milk adds moisture and richness to the cake batter.
• Strawberry Gelatin Mix: Strawberry gelatin enhances the strawberry flavor of the cake.

Cheesecake Layer:

• Granulated Sugar: Granulated sugar adds sweetness to the cheesecake filling.
• Cornstarch: Cornstarch helps to thicken the cheesecake filling and prevent it from cracking.  
• Cream Cheese: Cream cheese is the star of the cheesecake layer, providing a tangy and creamy flavor.
• Heavy Cream: Heavy cream adds richness and creates a smooth and velvety texture in the cheesecake filling.
• Vanilla Extract: Vanilla extract enhances the overall flavor of the cheesecake with its warm and sweet notes.
• Eggs: Eggs bind the ingredients together and add richness and structure to the cheesecake filling.  

Frosting:

• Cream Cheese: Cream cheese adds a tangy and creamy flavor to the frosting.
• Heavy Cream: Heavy cream adds richness and creates a light and airy texture in the frosting.
• Unsalted Butter: Softened butter adds richness and creaminess to the frosting.
• Vanilla Extract: Vanilla extract enhances the flavor of the frosting.
• Powdered Sugar: Powdered sugar sweetens the frosting and creates a smooth and fluffy texture.

Equipment

You’ll need a few essential tools to create this strawberry shortcake cheesecake:

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• 2 (6-inch) round cake pans
• 6-inch springform pan
• Large baking dish (for water bath)
• Aluminum foil
• Wire rack

Ingredients

Cookie Crumb Layer:

• 36 vanilla sandwich cookies, coarsely crushed
• 3 ounces strawberry gelatin mix
• 4 tablespoons unsalted butter, melted
• 5-6 drops red food color gel

Strawberry Cake Layers:

• 16.5 ounces Strawberry Supreme cake mix
• 3 large eggs, room temperature
• ½ cup unsalted butter, melted
• 1 cup whole milk
• 3 ounces strawberry gelatin mix

Cheesecake Layer:

• ¾ cup granulated sugar
• ¼ cup cornstarch
• 16 ounces cream cheese, softened
• ¼ cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature

Frosting:

• 8 ounces cream cheese, softened
• ½ cup heavy cream
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

Cookie Crumb Layer:

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. Divide crushed cookies into two bowls.
3. In one bowl, combine cookie crumbs with strawberry gelatin mix.
4. In the other bowl, combine cookie crumbs with 2 tablespoons melted butter.
5. Tint remaining melted butter with red food coloring and combine with the strawberry cookie crumbs.
6. Spread both crumb mixtures on the prepared baking sheet and bake for 10 minutes. Let cool completely.

Strawberry Cake Layers:

1. Preheat oven to 350°F (177°C). Grease and flour two 6-inch round cake pans.
2. In a large bowl, combine cake mix, eggs, melted butter, milk, and strawberry gelatin mix. Mix on medium speed for 2 minutes.
3. Pour batter evenly into prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.

Cheesecake Layer:

1. In a large bowl, whisk together sugar and cornstarch.
2. Add cream cheese, heavy cream, and vanilla extract. Mix on medium speed until smooth.
3. Add eggs and mix on low speed until just combined.
4. Pour batter into a greased and floured 6-inch springform pan.
5. Wrap the outside of the pan with foil and place it in a large baking dish. Fill the dish with about an inch of water to create a water bath.
6. Bake for 50-60 minutes, or until the cheesecake is just set in the center.
7. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes.
8. Remove from the oven and let cool completely to room temperature, then chill for at least 4 hours.

Frosting:

1. In a large bowl, mix cream cheese, heavy cream, butter, and vanilla on medium speed until smooth.
2. Gradually add powdered sugar and mix on low speed until combined. Switch to high speed and beat for 1-2 minutes, or until creamy.

Assembly:

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Frost the cheesecake and top with one cake layer. Frost the cake layer and top with the second cake layer. Frost the entire cake.
3. Press the cookie crumb mixture onto the sides of the cake.
4. Refrigerate for at least 30 minutes to allow the frosting to set.
5. Slice and serve.

Troubleshooting

• Cake layers sinking: Make sure the eggs are at room temperature and avoid overmixing the batter.
• Cheesecake cracking: Prevent cracks by using a water bath during baking and allowing the cheesecake to cool slowly in the oven.  
• Crumbs not sticking: If the crumbs aren’t sticking to the sides of the cake, you can try using a bit of frosting as “glue.”

Tips and Variations

• For a richer flavor, you can use homemade whipped cream instead of Cool Whip.
• Feel free to experiment with different flavors of cake mix and gelatin for the crumble and cake layers.
• You can also add fresh berries or a drizzle of chocolate sauce to the finished cake for an extra touch of flavor and decoration.

Serving and Pairing Suggestions

This Strawberry Shortcake Cheesecake is a delightful dessert that can be enjoyed on its own or with a cup of coffee or tea. It’s perfect for parties, potlucks, picnics, or any special occasion.

Nutritional Information

(Per serving, approximate)

• Calories: ~450
• Fat: ~30g
• Cholesterol: ~100mg
• Sodium: ~300mg
• Carbohydrates: ~50g
• Protein: ~5g

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Recipe Summary and Q&A

Recipe Name: Strawberry Shortcake Cheesecake

Prep Time: 30 minutes

Cook Time: 30-35 minutes (for cake and cheesecake)

Chill Time: 4 hours for cheesecake + 30 minutes for frosting

Yields: 12 servings

Q: Can I use a different type of cookie for the crumble?

A: Yes, you can use graham crackers, Oreos, or any other type of cookie that you like.

Q: Can I make this cheesecake ahead of time?

A: Absolutely! You can bake the cake and cheesecake layers ahead of time and store them separately in the refrigerator. Assemble the cake and frost it a day or two in advance.

Q: Can I freeze this cheesecake?

A: It’s not recommended to freeze this cheesecake, as the texture of the frosting and crumb coating may change upon thawing.