Strawberry Shortcake Cheesecake Cake

Strawberry Shortcake Cheesecake Cake

This Strawberry Shortcake Cheesecake Cake blends soft vanilla cake, fluffy cheesecake filling, and a glossy fresh strawberry topping into one irresistible dessert. It’s a beautiful center-stage treat that’s perfect for spring gatherings, birthdays, or any time you want to impress without going overboard.

For more fruity layered desserts like this, try this no-bake creamy cheesecake on tinsuf.com — it’s quick, luscious, and pairs wonderfully with berries or graham crusts.

Ingredients

For the Vanilla Cake Layer:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

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• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup whole milk

For the Cheesecake Layer:

• 16 oz cream cheese (softened)

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• ¾ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup cold heavy whipping cream

For the Strawberry Topping:

• 1 ½ cups fresh strawberries (hulled and sliced)

• ¼ cup granulated sugar

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• 1 tbsp cornstarch + 2 tbsp water (mixed)

Instructions

1. Prepare the Pan

Line an 8-inch springform pan with parchment paper. Preheat oven to 350°F (175°C).

2. Make the Cake Layer

• In a bowl, whisk together flour, baking powder, and salt.

• In another bowl, cream butter and sugar until fluffy.

• Beat in eggs one at a time, then add vanilla.

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• Alternate adding dry ingredients and milk, starting and ending with dry.

• Pour into the pan and bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely.

3. Make the Cheesecake Filling

• Beat cream cheese and powdered sugar until smooth.

• Mix in vanilla, then slowly add the cold cream. Beat on medium-high until thick and fluffy.

4. Assemble the Layers

Spread cheesecake filling evenly over the cooled cake base. Refrigerate to set while preparing topping.

5. Make the Strawberry Topping

• In a small saucepan, combine sliced strawberries, sugar, and cornstarch mixture.

• Cook over medium heat for 5–7 minutes until thick and glossy.

• Let cool slightly before spreading on top of cheesecake layer.

6. Chill and Serve

Refrigerate the assembled cake for at least 2 hours. Slice and serve chilled with optional whipped cream or crumbled shortbread.

Time & Yield

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Chill Time: 2 hours

• Total Time: ~2 hours 50 minutes

• Yields: 8–10 slices

• Calories: ~420 per slice

Tips & Variations

• Add strawberry extract to the filling for an extra berry punch.

• Use freeze-dried strawberry crumbs around the edges for decoration.

• Swap vanilla cake with strawberry cake for a fully pink layer effect.

• Best served the next day after full chilling.

Storage

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Wrap tightly and freeze up to 1 month. Thaw in fridge overnight.

• Make Ahead: Prepare one day before for best layering and flavor.

Tools You’ll Need

• 8-inch springform pan

• Hand mixer or stand mixer

• Saucepan

• Mixing bowls

• Rubber spatula

• Parchment paper

Discover More on Tinsuf.com

Other beautiful layered cakes you’ll love:

• Lemon Meringue Cheesecake

• No-Bake Creamy Cheesecake

• Ham & Cheese Pinwheels (Savory Option)