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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
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½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
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For the Cheesecake Layer:
16 oz cream cheese (softened)
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)
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¼ cup granulated sugar
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.
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Beat in eggs one at a time, then add vanilla.
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.
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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
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