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Strawberry Shortcake Cheesecake: The Ultimate Multi-Layer Showstopper Masterpiece with Cookie Crumb Excellence

A decadent three-layer dessert combining moist strawberry cake, rich cheesecake, and a crunchy cookie crumb coating. This showstopper blends the classic flavors of strawberry shortcake with creamy cheesecake for an unforgettable treat perfect for special occasions.  
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 3 hours
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • For The Cookie Crumb Layer
  • 36 vanilla sandwich cookies coarsely crushed
  • 3 ounce box strawberry gelatin mix
  • 4 tablespoons unsalted butter melted
  • 5 to 6 drops red food color gel
  • For The Strawberry Cake Layers
  • 16.5 ounces box Strawberry Supreme cake mix
  • 3 large eggs room temperature
  • ½ cup unsalted butter melted (1 stick)
  • 1 cup whole milk
  • 3 ounces box strawberry gelatin mix
  • For The 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
  • For The Frosting
  • 8 ounces cream cheese softened
  • ½ cup heavy cream
  • ½ cup unsalted butter softened (1 stick)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Method
 

  1. Prepare Cookie Crumbs - Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Divide crushed cookies into two small mixing bowls. Pour one box of strawberry gelatin over one bowl and stir. Add 2 tablespoons melted butter to the plain crumbs. Mix red food coloring with remaining butter and pour over the gelatin crumbs, stirring until well combined. Spread both crumb mixtures on the baking sheet and bake for 10 minutes. Allow to cool completely.
  2. Bake Strawberry Cake Layers - Preheat oven to 350°F and spray two 9-inch round cake pans with baking spray. Mix cake mix, eggs, melted butter, milk, and strawberry gelatin until smooth. Divide batter between pans and bake for 24-28 minutes until a toothpick comes out clean. Allow cakes to cool completely on a rack before removing from pans.
  3. Prepare Cheesecake Layer - Reduce oven to 325°F. Whisk together sugar and cornstarch in a small bowl. Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray. Beat cream cheese, heavy cream, and vanilla until smooth. Add eggs one at a time at low speed. Gradually add the sugar-cornstarch mixture and mix until smooth. Pour into springform pan.
  4. Bake Cheesecake - Bake at 325°F for 40 minutes. Turn off the oven and leave the cheesecake inside with door closed for an additional 20 minutes. Remove, cool on a rack for 30 minutes, then cover and freeze for 1 hour.
  5. Make Frosting - Beat cream cheese, heavy cream, and butter for 1½-2 minutes until creamy. Add vanilla, then gradually add powdered sugar and mix until smooth.
  6. Assemble Cake - Place one strawberry cake layer on a serving plate. Spread ¼ cup frosting over it. Remove cheesecake from freezer, release from springform pan, and place on top of the frosted cake layer. Spread another ¼ cup frosting over the cheesecake. Top with the second strawberry cake layer.
  7. Finish and Decorate - Frost the entire cake with remaining frosting. Break cookie crumbs into small pieces, sprinkle over the top, and gently press onto the sides of the cake to create a decorative coating.

Notes

  • For best results, ensure all refrigerated ingredients are at room temperature before beginning. The cheesecake layer can be made a day ahead and kept frozen until assembly. When serving, allow the cake to come to room temperature for about 30 minutes for the best flavor and texture. A sharp knife dipped in hot water between cuts will make clean slices.