Okay, this Strawberry Shortcake Cheesecake is a showstopper. It’s one of those recipes that looks super fancy but is secretly simple once you break it down. Imagine soft layers of vanilla cake, creamy cheesecake in the middle, and all the strawberry crunch magic on top. It’s cold, creamy, a little tart, and sweet in all the right ways.
It’s perfect for birthdays, holidays, or when you just want to impress people without breaking a sweat.
Why I Love This Recipe
I made this once for a summer barbecue, and no joke, it vanished in 10 minutes. Everyone was asking for the recipe. It’s that perfect mix of nostalgic strawberry shortcake ice cream bars and rich, creamy cheesecake.
- You don’t need a water bath!
- Uses simple store-bought cake mix for less stress
- Tastes even better the next day
- It’s chilled, so it’s super refreshing in warm weather
Servings: 12
Prep Time: 30 minutes
Bake Time: 1 hour 10 minutes
Chill Time: 4–6 hours (overnight is best)
Total Time: ~6.5–7.5 hours
What You’ll Need
For the Vanilla Cake Layers:
- 1 box white or vanilla cake mix (15.25 oz)
- Ingredients listed on box (usually 3 eggs, ½ cup oil, 1 cup water)
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, room temp
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Strawberry Crunch Topping:
- 16 Golden Oreos, crushed1 packet (0.3 oz) strawberry Jello powder
- 2 tbsp unsalted butter, melted
Toppings:
- 1 cup whipped topping or whipped cream
- ½ cup fresh strawberries, sliced
Tools Required
- 9” springform pan
- Two 8” round cake pans
- Parchment paper
- Mixing bowls
- Hand mixer
- Spatula
- Food processor (optional for crunch topping)
Pro Tips
- Make the cheesecake first so it has time to chill
- Don’t overbake the cheesecake — slight jiggle in the center is perfect
- Let the cakes cool completely before stacking or frosting
- Crush Oreos in a zip-top bag if you don’t have a food processor
- Chill the whole cake before slicing for clean layers
Substitutions and Variations
- Swap Golden Oreos for shortbread cookies
- Use strawberry cake mix instead of vanilla for pink cake layers
- Add sliced bananas in the center layer for a twist
- Use Greek yogurt instead of sour cream
Make-Ahead Tips
- Cheesecake layer can be made 1–2 days ahead
- Strawberry crunch topping can be stored in an airtight container
- Full cake can be assembled and chilled overnight
Recipe and Instructions
Step 1: Make the Crust
Crush 8 Golden Oreos, mix with 2 tbsp melted butter, and press into a 9” springform pan lined with parchment. Freeze while you prep the cheesecake.
Step 2: Make the Cheesecake Layer
Beat 2 blocks (8 oz each) cream cheese until smooth. Add ½ cup sugar, then mix in 2 eggs, 1 tsp vanilla, and ½ cup sour cream. Pour over crust and bake at 325°F for 45–50 min until just set. Cool, then chill 4+ hours or overnight.
Step 3: Bake the Cake Layers
Mix 1 box vanilla cake mix with 3 eggs, ½ cup oil, and 1 cup water. Divide into two greased, parchment-lined 8” pans. Bake at 350°F for 25–30 min. Cool completely.
Step 4: Make the Strawberry Crunch Topping
Crush 8 more Golden Oreos, mix with 1 packet strawberry Jello and 2 tbsp melted butter until crumbly. Set aside.
Step 5: Assemble the Cake
Layer: cake, cheesecake, cake. Frost with 1 cup whipped topping. Press on crunch topping and top with ½ cup sliced strawberries. Chill 1–2 hours before slicing.
Leftovers and Storage
- Store in the fridge, covered, for up to 5 days
- Best served cold
- Don’t freeze — topping texture will change
Why This Recipe Works (Quick Science)
- The cheesecake has sour cream to keep it smooth and creamy even when cold
- The Jello powder gives that classic strawberry shortcake ice cream flavor
- Cake mix simplifies the process without sacrificing taste
Common Mistakes
- Not chilling the cheesecake long enough — it needs to be fully set
- Adding warm cake layers — will melt the whipped topping
- Skipping parchment paper — helps everything release cleanly
What to Serve With
- Fresh fruit (more strawberries or blueberries)
- Cold milk or iced coffee
- A scoop of vanilla or strawberry ice cream
- Sparkling lemonade
FAQ
Can I use store-bought pound cake instead?
Yes! Just slice into even layers.
What if I don’t have a springform pan?
You can use a deep 9” round pan lined well with parchment, but it’s harder to remove cleanly.
Do I need to use a water bath for the cheesecake?
Nope! This one’s easy — no water bath needed.
Final Thoughts
This Strawberry Shortcake Cheesecake is a total win when you want something that looks impressive and tastes like your favorite childhood dessert, but it’s actually simple to make. Chill it overnight, slice it up, and be ready for compliments. If you try it out, drop a comment and let me know how it went or if you have any questions!
