Strawberry Shortcake Cheesecake: A Showstopping Layered Dessert

This Strawberry Shortcake Cheesecake is more than just a dessert; it’s an experience. It’s a stunning, multi-layered creation that brings together the best elements of strawberry shortcake and cheesecake in a single, unforgettable dessert. The layers of moist strawberry cake, creamy no-bake cheesecake, luscious frosting, and a crunchy, sweet-tart cookie crumb coating create a symphony of textures and flavors. This guide provides a comprehensive breakdown of each step, making this impressive dessert achievable even for intermediate bakers.

A Fusion of Favorites (Optional Anecdote)

I’ve always loved both strawberry shortcake and cheesecake, but I often found myself wishing I could combine their best qualities. This recipe is the culmination of that desire – a dessert that captures the essence of both in a beautiful and delicious way. The layers provide a visual feast, and the combination of flavors and textures is simply irresistible. It’s become a go-to recipe for special occasions, and I’m excited to share it with you.

Ingredient Descriptions: Building Layers of Flavor and Texture

Each layer of this cake plays a crucial role in creating the overall experience:

For the Cookie Crumb Layer:

• Vanilla Sandwich Cookies (Coarsely Crushed): Provide the base of the crumb coating, offering a sweet, vanilla flavor and a satisfying crunch. Brands like Golden Oreos work well. Note: 36 cookies is an approximate count.
• Strawberry Gelatin Mix: Adds a vibrant strawberry flavor and a beautiful pink hue to the crumb coating. Use a good-quality brand like Jell-O.
• Unsalted Butter (Melted): Binds the crumbs together and adds richness. Unsalted butter allows you to control the salt level.
• Red Food Color Gel: Intensifies the pink color.

For the Strawberry Cake Layers:

• Strawberry Supreme Cake Mix: Provides the foundation of the cake layers, offering a convenient shortcut with built-in strawberry flavor.
• Large Eggs (Room Temperature): Add richness, structure, and moisture to the cake. Room temperature eggs emulsify better into the batter.
• Unsalted Butter (Melted): Adds richness and moisture to the cake.
• Whole Milk: Adds moisture and helps create a tender crumb.
• Strawberry Gelatin Mix: Enhances the strawberry flavor and adds a beautiful pink color to the cake layers.

For the Cheesecake Layer:

• Granulated Sugar: Sweetens the cheesecake layer.
• Cornstarch: Helps thicken the cheesecake filling and create a smooth texture.
• Cream Cheese (Softened): The heart of the cheesecake! Use full-fat, block-style cream cheese for the best results. Softened cream cheese is crucial for a smooth, lump-free filling.
• Heavy Cream: Adds richness and creaminess to the cheesecake.
• Pure Vanilla Extract: Enhances the overall flavor. Use pure vanilla extract for the best taste.
• Large Eggs (Room Temperature): Add richness and structure to the cheesecake.

For the Frosting:

• Cream Cheese (Softened): Provides a tangy base for the frosting.
• Heavy Cream: Adds richness and helps create a smooth, spreadable consistency.
• Unsalted Butter (Softened): Adds richness and helps create a stable frosting.
• Vanilla Extract: Enhances the flavor.
• Powdered Sugar: Sweetens the frosting and creates a smooth texture.

Equipment/Tools: Essential Gear for Layered Cake Success

• Baking Sheet: For baking the cookie crumbs.
• Parchment Paper: For lining the baking sheet (makes cleanup easy) and the bottom of the springform pan.
• Mixing Bowls (Various Sizes): For preparing the different components.
• Two 9-inch Round Cake Pans: For baking the strawberry cake layers.
• 9-inch Springform Pan: For baking the cheesecake layer.
• Stand Mixer or Handheld Electric Mixer: For making the cake batter, cheesecake filling, and frosting.
• Whisk: For mixing the sugar and cornstarch.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients.
• Offset Spatula (or Silicone Spatula): For spreading the frosting.
• Sharp Knife: For releasing the cheesecake from the springform pan.
• Cooling Rack For the cake layers.
• Wax Paper: To aid in flipping the cheesecake layer.

Complete Recipe: Strawberry Shortcake Cheesecake

Ingredients with Measurements:

For the Cookie Crumb Layer:

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

For the Strawberry Cake Layers:

• 16.5 ounces Strawberry Supreme cake mix
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, melted
• 1 cup whole milk
• 3 ounces strawberry gelatin mix

For the Cheesecake Layer:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 16 ounces cream cheese, softened (two 8-ounce packages)
• 1/4 cup heavy cream
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature

For the Frosting:

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

Step-by-Step Instructions:

1. Make the Cookie Crumb Layer:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Coarsely crush the vanilla sandwich cookies. You can do this in a food processor (pulse briefly) or by placing them in a zip-top bag and crushing them with a rolling pin.
3. Divide the crushed cookies evenly between two small mixing bowls.
4. In one bowl, add the dry strawberry gelatin mix and stir to combine.
5. In a small bowl, melt the 4 tablespoons of unsalted butter.
6. Pour 2 tablespoons of the melted butter over the plain cookie crumbs and mix well.
7. Add the red food color gel to the remaining 2 tablespoons of melted butter and stir until the color is evenly distributed.
8. Pour the tinted butter over the strawberry gelatin cookie crumbs and stir very well to ensure the color and flavor are evenly distributed.
9. Spread both the vanilla and strawberry cookie crumbs evenly on the prepared baking sheet.
10. Bake for 10 minutes.
11. Let the crumbs cool completely on the baking sheet.

2. Make the Strawberry Cake Layers:

1. Preheat oven to 350°F (175°C). Generously spray two 9-inch round cake pans with baker’s spray (like Baker’s Joy).
2. In a large mixing bowl, using a stand mixer or handheld electric mixer, combine the cake mix, eggs, melted butter, milk, and strawberry gelatin mix.
3. Mix on medium speed until well incorporated and smooth (about 2 minutes).
4. Divide the batter evenly between the two prepared cake pans.
5. Bake for 24-28 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then ¹ invert them onto a wire rack to cool completely.   1. www.noreenskitchen.com www.noreenskitchen.com

3. Make the Cheesecake Layer:

1. Reduce oven temperature to 325°F (165°C).
2. Line the bottom of a 9-inch springform pan with parchment paper. Generously spray the sides and bottom of the pan with nonstick spray.
3. In a small bowl, whisk together the granulated sugar and cornstarch. Set aside.
4. In a large mixing bowl, using a stand mixer or handheld electric mixer, cream together the softened cream cheese, heavy cream, and vanilla extract until smooth and creamy.
5. Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition.
6. With the mixer still on low, slowly add the sugar-cornstarch mixture. Increase the speed to medium and mix until the batter is smooth and well combined.
7. Pour the cheesecake batter into the prepared springform pan.
8. Bake for 40 minutes.
9. Turn off the oven, but leave the cheesecake inside with the door closed for an additional 20 minutes. This helps prevent cracking.
10. Remove the cheesecake from the oven and let it cool completely on a wire rack for 30 minutes.
11. Tightly cover the cheesecake with plastic wrap and place it in the freezer for 1 hour. This makes it easier to handle when assembling the cake.

4. Make the Frosting:

1. In a large mixing bowl, using a stand mixer or handheld electric mixer, cream together the softened cream cheese, heavy cream, and softened butter until light and fluffy (about 1 1/2 to 2 minutes). Scrape down the sides of the bowl as needed.
2. Reduce the mixer speed to low and add the vanilla extract.
3. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until just combined. Increase the speed to medium and mix until the frosting is smooth and creamy.

5. Assemble the Cake:

1. Place one of the cooled strawberry cake layers on your chosen serving plate.
2. Spread 1/4 cup of the frosting evenly over the bottom cake layer. Don’t worry if crumbs get into the frosting; they will be covered by the crumb coating.
3. Remove the cheesecake from the freezer. Carefully run a sharp, thin knife around the inside edge of the springform pan to loosen the cheesecake.
4. Slowly release the springform sides.
5. Line a flat plate or cake board with wax paper. Place it on top of the cheesecake. Carefully flip the cheesecake upside down so that the bottom is now facing up.
6. Remove the base of the springform pan and the parchment paper.
7. Carefully flip the cheesecake back over (right side up) and place it on top of the frosted bottom cake layer.
8. Spread another 1/4 cup of frosting evenly over the cheesecake layer.
9. Place the second strawberry cake layer on top of the frosted cheesecake layer.
10. Frost the entire cake with the remaining frosting. Again, don’t worry about crumbs; the crumb coating will cover them.
11. Break up the cooled cookie crumbs into small pieces.
12. Sprinkle the top of the cake generously with the cookie crumbs.
13. Using your hands, gently press and pat the cookie crumbs onto the sides of the cake to coat it completely.
14. Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set.

Troubleshooting Common Problems:

• Cake Layers are Dry: Make sure you didn’t overbake the cake layers. Use room-temperature ingredients and don’t overmix the batter.
• Cheesecake Cracked: Follow the baking and cooling instructions carefully to prevent cracking. The gradual cooling process is key.
• Frosting is Too Soft: Make sure your cream cheese and butter are softened, but not melted. If the frosting is too soft, refrigerate it for a bit to firm it up.
• Cookie Crumbs are Burning: Keep a close eye on the crumbs while they bake, as they can burn quickly.

Tips and Variations:

• Gluten-Free Version: Use a gluten-free cake mix and gluten-free vanilla sandwich cookies.
• Different Cake Flavors: Experiment with different cake mix flavors, such as vanilla or yellow cake.
• Fresh Strawberry Garnish: Garnish the top of the cake with fresh sliced strawberries before serving.
• Chocolate Drizzle: Drizzle melted chocolate over the crumb coating for an extra layer of flavor.
• Mini Cheesecakes: Make individual cheesecakes by using a muffin tin and adjusting the baking time.

Serving Suggestions:

• Serve chilled, straight from the refrigerator.
• Garnish with fresh strawberries and a dollop of whipped cream.

Pairing Recommendations:

• Drinks: Coffee, tea, milk, or a glass of sparkling wine.
• Side Dishes: This cake is rich and satisfying on its own.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 12 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 550-650
• Fat: 35-45g
• Saturated Fat: 20-25g
• Cholesterol: 150-200mg
• Sodium: 300-400mg
• Carbohydrates: 50-60g
• Fiber: 1-2g
• Sugar: 40-50g
• Protein: 8-10g

Note: This is an indulgent dessert, best enjoyed in moderation.

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Comprehensive FAQ:

Q: Can I make this ahead of time?

A: Yes, you can make the components (cake layers, cheesecake layer, cookie crumbs, frosting) ahead of time and assemble the cake closer to serving time. The assembled cake is best served within 1-2 days.

Q: How long does it last in the refrigerator?

A: Stored properly in an airtight container, the assembled cake will last for up to 3-4 days in the refrigerator.

Q: Can I freeze this cake?

A: It’s best to freeze the components separately. Wrap the cake layers and cheesecake layer tightly in plastic wrap and then aluminum foil. Freeze the cookie crumbs in an airtight container. The frosting can also be frozen in an airtight container. Thaw the components in the refrigerator overnight before assembling. The fully assembled cake is not ideal for freezing, as the textures may change.

Q: Do I really need to use a springform pan for the cheesecake?

A: Yes, a springform pan is essential for easily removing the cheesecake layer without damaging it.

Q: My cheesecake cracked. What did I do wrong? A: Be sure not to open the oven during the baking and cooling. Rapid temperature change can result in cracks.

Q: Can I use a different kind of cookie for the crumb coating? A: Yes, you can experiment with different cookies!

Q: Can I use fresh strawberries in the cake layers? A: This recipe relies on the gelatin for the flavor, so I would stick with the recipe as written.