Some weekends just call for a kitchen adventure—flour-dusted countertops, strawberries scattered across the cutting board, and that unmistakable scent of vanilla warming the air. Last spring, after a long walk through the farmer’s market, I came home with a basket of the juiciest, most vibrant strawberries I’d seen in months.

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They were practically begging to be transformed into something indulgent, something layered, something that felt like a celebration. That’s when this Strawberry Shortcake Cheesecake Cake took form—not planned, just inspired.

I remember standing there with a wooden spoon in one hand and a vision of fluffy vanilla cake, silky cheesecake, and glossy berries in my mind. Not overly sweet, not complicated—just comfort layered with elegance. I wasn’t looking for a fancy dessert; I wanted something that looked and tasted like happiness.

And honestly, this cake delivers that and more. It’s got the airy softness of shortcake, the creamy luxury of cheesecake, and a fresh strawberry topping that steals the show. It’s the kind of dessert that earns smiles after just one bite and lingers in memory long after it’s gone. The kind people ask for again. The kind you’ll want to bring to birthdays, baby showers, or just because you had a great Tuesday.

So, if you’ve got a couple of hours and a craving for something nostalgic with a little flair, this recipe might just become your new favorite.

Short Description

Strawberry Shortcake Cheesecake Cake is a luscious, layered dessert combining moist vanilla cake, creamy no-bake cheesecake, and a fresh strawberry topping—perfectly chilled and bursting with flavor.

Key Ingredients

For the Vanilla Cake Layer:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk

For the Cheesecake Layer:

16 oz cream cheese (2 packages), softened
¾ cup powdered sugar
1 teaspoon vanilla extract
½ cup cold heavy whipping cream

For the Strawberry Topping:

1 ½ cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons water

Tools Needed

8-inch round springform pan
Mixing bowls (medium and large)
Hand mixer or stand mixer
Rubber spatula
Saucepan
Cooling rack
Offset spatula (optional but helpful for spreading layers evenly)

Cooking Instructions

Step 1: Prepare the Pan & Oven
Line an 8-inch springform pan with parchment paper at the bottom. Lightly grease the sides with butter or non-stick spray. Preheat your oven to 350°F (175°C).

Step 2: Make the Vanilla Cake Layer
In a medium bowl, whisk flour, baking powder, and salt.
In another large bowl, beat the butter and sugar until light and fluffy—about 2-3 minutes.

Add eggs one at a time, beating well after each. Stir in the vanilla. Gradually add the dry ingredients and milk, alternating between the two. Start and end with the dry ingredients.
Pour the batter into the prepared pan and smooth the top.

Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a rack.

Step 3: Prepare the Cheesecake Layer
In a clean bowl, beat the softened cream cheese and powdered sugar until smooth and lump-free.

Add the vanilla and mix again. Slowly pour in the cold heavy cream and beat on medium-high until fluffy and spreadable (3–4 minutes). The mixture should hold its shape but feel airy.

Step 4: Assemble the Cheesecake Layer
Once the cake is cool, spread the cheesecake filling over the top using a spatula. Smooth it out evenly. Refrigerate the cake while preparing the topping to help the layer firm up.

Step 5: Make the Strawberry Topping
In a saucepan over medium heat, combine strawberries and sugar. Stir gently as the berries release their juices.

Add the cornstarch-water slurry and stir until the mixture thickens and becomes glossy—this takes about 5–7 minutes.
Remove from heat and let it cool slightly (lukewarm is perfect—not hot, not fridge-cold).

Step 6: Add the Strawberry Layer & Chill
Spoon the cooled strawberry topping over the cheesecake layer. Use the back of a spoon to distribute the fruit evenly.
Refrigerate the entire cake for at least 2 hours, preferably 4, to allow it to set.

Step 7: Slice & Serve
Once chilled, release the springform pan and slice with a clean, sharp knife. Wipe the knife between cuts for clean layers.

Why You’ll Love This Recipe

– Combines three textures in one show-stopping dessert

– Naturally sweetened with real strawberries

– No water bath or oven needed for the cheesecake layer

– Can be made ahead for easy entertaining

– A crowd-pleaser that looks bakery-worthy but made at home

Mistakes to Avoid & Solutions

Mistake 1: Warm Cake + Cheesecake = Meltdown
Solution: Always let your vanilla cake cool completely before adding the cheesecake filling. Otherwise, the heat will soften and break down the cream layer.

Mistake 2: Runny Cheesecake Filling
Solution: Make sure your heavy cream is very cold before whipping. It needs that chill to hold air and thicken properly.

Mistake 3: Overcooking the Strawberries
Solution: Stop cooking once the mixture is glossy and just thickened. Overcooking will dull the flavor and break down the berries too much.

Mistake 4: Uneven Cake Layers
Solution: Use an offset spatula or the back of a spoon to smooth each layer evenly. If your cake rises unevenly, level it with a serrated knife before adding the cheesecake.

Mistake 5: Forgetting to Chill Long Enough
Solution: The cake needs time to set so the layers hold firm. Chill for at least 2 hours, but 4 or even overnight is better.

Serving and Pairing Suggestions

– Serve chilled with a dollop of whipped cream or a sprig of mint

– Pairs wonderfully with a glass of rosé, vanilla chai, or even black coffee

– Great for spring brunches, Mother’s Day, or summer picnics

– Serve buffet-style at parties or plated for sit-down dinners

Storage and Reheating Tips

Refrigerator: Store in an airtight container or tightly covered for up to 4 days.

Freezing: Wrap slices individually in plastic wrap and foil, freeze up to 1 month. Thaw in the fridge overnight.

Reheating: No reheating needed—this cake is best served cold!

FAQs

1. Can I make this cake a day in advance?
Yes, in fact, it tastes even better after chilling overnight. The layers settle and the flavors meld beautifully.

2. Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and drain excess liquid before cooking. The topping may be slightly more watery.

3. What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between slices. For extra clean cuts, chill the cake for 20 minutes in the freezer before slicing.

4. Can I make this gluten-free?
Absolutely. Use a gluten-free 1:1 flour blend for the cake layer and check that your cornstarch is gluten-free.

5. What if I don’t have a springform pan?
You can use a regular 8-inch cake pan, but make sure to line it well and use parchment so it’s easier to remove.

Tips & Tricks

– Chill your mixing bowl before whipping the cream for better results.

– For an even stronger strawberry flavor, add a teaspoon of strawberry extract to the topping.

– Want extra strawberry pop? Fold a few diced strawberries into the cheesecake filling.

– Let the cake sit at room temp for 10 minutes before slicing if it’s been in the fridge overnight.

– Use a cake lifter or wide spatula to transfer slices if they’re extra soft.

Recipe Variations

1. Lemon Twist Version

Add 1 tablespoon lemon zest to both the vanilla cake and the cheesecake layer

Swap vanilla extract in the cheesecake for lemon extract

Use blueberries instead of strawberries for a vibrant lemon-blueberry combo

2. Chocolate Strawberry Version

Add ¼ cup cocoa powder to the vanilla cake batter

Mix in ¼ cup mini chocolate chips to the cheesecake filling

Drizzle with chocolate ganache before serving

3. Vegan Version

Use plant-based butter and dairy-free milk in the cake

Replace eggs with flax eggs (2 tbsp flaxseed + 5 tbsp water)

Use vegan cream cheese and coconut cream for the cheesecake layer

Skip the gelatin or cornstarch for agar-agar when thickening the topping

Final Thoughts

Some desserts disappear quickly, and this is one of them. From the first cut to the last bite, it’s clear why people fall in love with Strawberry Shortcake Cheesecake Cake. There’s something undeniably joyful about its layers—the way each one adds to the experience without overwhelming it. It looks beautiful, but more than that, it feels special.

I’ve made it more than once, and each time, I’m reminded why it works so well: simple ingredients, balanced sweetness, and a light, fresh finish. It hits that sweet spot between indulgent and refreshing.

Keep it in your back pocket for when you want to impress without stress. And don’t be surprised if someone asks for the recipe before the plates are cleared.

Strawberry Shortcake Cheesecake Cake

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Ingredients

For the Vanilla Cake Layer:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
For the Cheesecake Layer:
16 oz cream cheese 2 packages, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
½ cup cold heavy whipping cream
For the Strawberry Topping:
1 ½ cups fresh strawberries hulled and sliced
¼ cup granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Line an 8-inch springform pan with parchment paper and grease the sides. Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking powder, and salt. In a larger bowl, beat the butter and sugar until fluffy (2-3 minutes). Add the eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients and milk, alternating between the two. Start and finish with dry ingredients. Pour the batter into the pan and smooth it out.
Bake for 20-25 minutes, or until a toothpick comes out clean. Let the cake cool completely.
Beat the softened cream cheese and powdered sugar until smooth. Add the vanilla and mix again. Slowly add the cold heavy cream and beat until fluffy (3-4 minutes).
Spread the cheesecake mixture evenly over the cooled cake. Place the cake in the fridge while you prepare the strawberry topping.
In a saucepan, cook the strawberries and sugar over medium heat until the berries release their juice. Add the cornstarch-water mixture and stir until it thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
Spoon the strawberry topping over the cheesecake layer. Refrigerate for at least 2 hours, or up to 4 hours, to set.
Once chilled, remove the cake from the springform pan. Slice with a sharp knife, wiping the knife between cuts for clean slices.