Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake combines layers of tender yellow cake, creamy no-bake cheesecake, fluffy whipped cream, and fresh strawberries in one beautiful dessert. It has the richness of cheesecake with the light, fresh flavor of strawberry shortcake.

The cheesecake layer is prepared first and frozen until firm, while the yellow cake is baked separately and chilled before assembly. Fresh strawberries and homemade whipped cream bring the layers together for a dessert that looks impressive but can be prepared in stages.

If you love strawberry desserts, this Strawberry Shortcake Cake Recipe is another fresh and creamy option.

Why You’ll Love This Strawberry Shortcake Cheesecake

• It combines three classic desserts. You get yellow cake, no-bake cheesecake, and strawberry shortcake flavors in every slice.
• The layers can be prepared ahead. The cake and cheesecake can be chilled separately before assembly.
• Fresh strawberries keep it light and fruity. They balance the rich cream cheese and whipped cream.
• No baked cheesecake is required. The cheesecake layer sets in the freezer instead.
• It makes an impressive celebration dessert. The visible layers and fresh berries make it perfect for birthdays, holidays, or dinner parties.

For another rich dessert that works well for gatherings, try this Pineapple Pound Cake.

Strawberry Shortcake Cheesecake Ingredients

For the No-Bake Cheesecake Layer

• 12 oz cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

For the Yellow Cake

• 1/2 cup unsalted butter, room temperature
• 2 tablespoons vegetable oil
• 3/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract

For the Whipped Cream and Strawberries

• 2 1/2 cups cold heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1 1/2 cups fresh strawberries, chopped for garnish and layering

Use ripe, fragrant strawberries with good color and firm texture. Before cutting them, rinse them thoroughly under running water. For general produce-handling guidance, see the FDA guidance for cleaning fruits and vegetables.

How to Make Strawberry Shortcake Cheesecake

1. Make the No-Bake Cheesecake Layer

Add the cream cheese, sour cream, granulated sugar, and vanilla extract to a stand mixer and beat on high until completely smooth and well combined.

Spray a 9-inch round baking pan with nonstick spray, then spread the cheesecake mixture evenly inside.

Freeze the cheesecake layer for at least 3 hours so it becomes firm enough to handle during assembly.

2. Start the Yellow Cake Batter

Preheat the oven to 350°F and prepare a 9-inch round cake pan that is at least 2 inches deep.

Beat the butter, vegetable oil, salt, and granulated sugar on high speed until smooth and fluffy, about 4 minutes.

Add the eggs one at a time, mixing well after each addition.

3. Add the Flour

In a separate bowl, sift together the all-purpose flour and baking powder.

With the mixer on low, add half of the flour mixture and mix only until incorporated.

4. Add the Sour Cream and Vanilla

Add the sour cream, then mix in the remaining flour mixture.

Finish with the vanilla extract and mix on low until everything is evenly combined. Scrape down the sides of the bowl as needed.

5. Bake the Yellow Cake

Spread the batter into the prepared pan and bake for 33–38 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Chill the Cake Layer

Let the cake rest in the pan for about 10 minutes, then transfer it to a cooling rack for approximately 30 minutes.

Once cooled, wrap the cake layer tightly in plastic wrap and refrigerate it for 1 hour. Chilling makes the layer firmer and easier to assemble.

7. Make the Whipped Cream

Add the cold heavy cream to a clean mixer bowl and whip until soft peaks develop.

Gradually add the confectioners’ sugar and continue beating until stiff peaks form.

8. Start Assembling the Layers

Place the chilled yellow cake layer in the center of a serving plate.

Spread approximately one-third of the whipped cream over the cake, then arrange half of the strawberries evenly over the whipped cream.

9. Add the Cheesecake Layer

Remove the firm cheesecake layer from the freezer and carefully place it directly over the strawberries.

Center the cheesecake layer so the cake remains stable and the layers line up evenly.

10. Frost and Decorate

Cover the entire cake with the remaining whipped cream, then decorate the top with the remaining strawberries.

For another dessert that works well for special occasions, try this Honey Butter Cornbread as part of a larger brunch or family meal.

Strawberry Shortcake Cheesecake Recipe Tips

• Use ripe, fragrant strawberries. Good berries make a big difference because they are one of the main flavors.
• Let the cheesecake layer freeze fully. A firm layer is much easier to transfer and keeps the cake from shifting.
• Don’t overbake the yellow cake. Remove it as soon as a toothpick comes out clean for a tender crumb.
• Use room-temperature cream cheese and sour cream. This helps the no-bake cheesecake mixture blend smoothly.
• Keep the heavy cream cold. Cold cream whips more easily to stiff peaks.
• Chill the cake before assembly. A firm cake layer is easier to handle.
• Spread each layer evenly. This creates a cleaner cross-section when the cheesecake is sliced.

Can You Make Strawberry Shortcake Cheesecake Ahead?

Yes. This dessert is especially convenient because the individual layers can be prepared ahead of time.

The source recipe states that the layers can be prepared up to 3 days in advance and assembled closer to serving.

Keeping the components separate until assembly can also make the cake easier to handle and helps preserve the fresh appearance of the strawberries and whipped cream.

If you’re planning a full brunch menu, this Biscuits and Gravy Casserole can be served before the cheesecake.

How to Store Strawberry Shortcake Cheesecake

Cover leftover Strawberry Shortcake Cheesecake well and keep it refrigerated.

The source recipe recommends storing the assembled cake in the refrigerator for up to 3 days.

Freezing the fully assembled cake is not recommended. The layers can become soggy and the fresh strawberries may release additional moisture as they thaw.

For the best texture and appearance, keep the cake cold until shortly before serving.

Frequently Asked Questions

Can I use fresh strawberries inside the cheesecake filling?

The tested cheesecake layer in this recipe contains cream cheese, sour cream, sugar, and vanilla. The fresh strawberries are used during assembly rather than mixed directly into the cheesecake filling.

For the most reliable texture, keep the cheesecake layer as written and place the strawberries between the cake and cheesecake layers.

Why didn’t my no-bake cheesecake layer set?

The cheesecake layer needs enough freezer time to become firm enough for assembly. The source recipe calls for at least 3 hours in the freezer.

If it still feels too soft to transfer cleanly, leave it in the freezer longer before assembling the dessert.

Can I make Strawberry Shortcake Cheesecake ahead?

Yes. The cake and cheesecake layers can be prepared ahead and chilled separately. The source also states that all of the layers can be prepared up to 3 days ahead and assembled before serving.

How do I get clean cheesecake slices?

Use a sharp, thin-bladed knife and wipe the blade clean between every cut.

Keeping the cake thoroughly chilled also helps the yellow cake, cheesecake, cream, and strawberry layers stay neat.

Can I freeze Strawberry Shortcake Cheesecake?

The fully assembled cake is not recommended for freezing because the layers can become soggy and the strawberries can release additional moisture after thawing.

How long does Strawberry Shortcake Cheesecake last in the refrigerator?

Store it covered in the refrigerator for up to 3 days.

Why does the cheesecake layer need to be frozen?

Freezing gives the no-bake cheesecake enough structure to lift it from the pan and place it on top of the strawberries without breaking or sliding.

Should cream cheese be room temperature?

Yes. Room-temperature cream cheese and sour cream blend more smoothly and help prevent small lumps in the cheesecake layer.

Should the heavy whipping cream be cold?

Yes. Use cold heavy whipping cream and beat it first to soft peaks, then add the confectioners’ sugar and continue whipping until stiff peaks form.

How do I know when the yellow cake is done?

Insert a toothpick into the center. The cake is ready when the toothpick comes out clean. The source gives a baking range of 33–38 minutes at 350°F.

Do I need two 9-inch pans?

No, but having two 9-inch pans makes the process easier because the yellow cake can bake while the cheesecake layer is freezing.

What can I serve before Strawberry Shortcake Cheesecake?

For a casual family meal, this Sheet Pan Chicken Fajitas recipe makes an easy main dish before dessert.

For a lighter side or gathering dish, this Really Good Pasta Salad is another option.

And for an appetizer-style addition, try these Deviled Eggs.

Recipe Card

Use the printable recipe card below for the complete ingredient quantities and detailed instructions.

The BEST Strawberry Cheesecake Shortcake

Print Recipe

This strawberry shortcake cheesecake layers yellow cake, no-bake cheesecake, whipped cream, and fresh strawberries. Make-ahead friendly and worth every step.

• Author: Maya Collins
• Method: Dessert

Ingredients

Scale 1x2x3x

• 12 oz cream cheese (room temperature (1 1/2 packages))
• 1/2 cup sour cream (room temperature)
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter (room temperature)
• 2 tbsp vegetable oil
• 3/4 tsp salt
• 1 1/4 cup granulated sugar
• 3 large eggs
• 1 1/3 cup all purpose flour
• 1/4 tsp baking powder
• 1/2 cup sour cream (room temperature)
• 1 tsp vanilla extract
• 2 1/2 cup heavy whipping cream (cold)
• 1/4 cup confectioner’s sugar
• 1 1/2 cup fresh strawberries (chopped for garnish)

Instructions

1. Add cream cheese, sour cream, sugar and vanilla extract to stand mixer and beat on high speed until well combined.
2. Spray a 9” inch baking pan with non-stick spray and evenly spread cheesecake batter in the pan. Freeze for at least 3 hours before assembling.
3. Preheat the oven to 350 degrees. Prepare 1 9″ round baking pan at least 2 inches high on the sides with non-stick baking spray and put aside.
4. In the clean bowl of your stand mixer, beat butter, vegetable oil, salt and sugar on high until fluffy and smooth (about 4 minutes).
5. Next, add eggs one at a time to the bowl and beat on medium until well incorporated. In a separate large bowl, sift flour and baking powder together.
6. Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate. Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
7. Finally add vanilla extract to mixer and finish beating on low until everything is well mixed. Make sure to scrape the sides of the bowl.
8. Add cake batter to prepared baking pan and bake for 33-38 minutes or until a toothpick inserted into the center comes out clean.
9. Remove cake from oven and rest in pan for 10 minutes. Then remove layer from pan and place on cooling rack for 30 minutes.
10. Wrap the layer in plastic wrap and place in the refrigerator for 1 hour to make it easier to work with when assembling the cake.
11. Add heavy cream to clean stand mixer and whip until soft peaks develop.
12. Slowly add in powdered sugar and continue to beat until stiff peaks develop.
13. Remove yellow cake layer from refrigerator and place in center of serving plate.
14. Spread ⅓ of whipped cream on top of yellow cake layer and top with half of strawberries.
15. Next remove cheesecake layer from freezer and place directly on top of berries.
16. Frost entire cake with remaining whipped cream and decorate with remaining berry slices and serve.