Strawberry Crunch Cheesecake Cake Recipe
Strawberry Crunch Cheesecake Cake is several delicious desserts in one, made with fresh strawberries, golden Oreo cookies, a cheesecake layer, and strawberry crunch topping. Strawberry shortcake is a family favorite with many people and so is cheesecake. Also, the strawberry cake is a popular dessert. So, we mix all three of these together to make a simply amazing cake.
If your family flipped over this recipe, they will love our Strawberry Shortcake Pie made with sweetened condensed milk and graham crackers. On a keto diet? Try our Low-Carb Keto Strawberry Cheesecake made from three kinds of cream and fresh strawberries.
Strawberry shortcake cake
Although shortcakes have been around since 1588, the strawberry cake was not created until 1845. The first strawberry shortcake was found in a recipe book in Pennsylvania in 1847 and was written by Eliza Leslie.
The first one was a large cookie-type cake with fresh strawberries and a layer of egg white icing. Finally, in 1866, the strawberry shortcake as we know it was created by Jane Croly.
This strawberry shortcake cheesecake recipe is so easy to make with strawberry cake mix and Oreo cookies or you can make it all homemade with our recipe. The strawberry cake layers with a cheesecake layer in the middle make this strawberry cheesecake dessert my family’s new favorite strawberry dish.
If you like strawberry cakes, this strawberry poke cake made from white cake mix, white chocolate chips, and strawberry jello is moist and delicious. Another way to enjoy strawberry cake is with this strawberry lava cake recipe made with real vanilla beans and strawberry curd.
This strawberry fudge has just a few ingredients and takes just 40 minutes. Rather have a classic cheesecake? Our Cheesecake Factory Original Cheesecake is perfect and tastes better than the real thing.
Ingredients needed:
You will need these ingredients to make this strawberry shortcake cheesecake cake recipe. When ready, scroll down to our recipe card for complete instructions and measurements.
Cake:
- Chopped strawberries
- All-purpose flour
- Eggs: At room temperature.
- Vanilla extract
- Strawberry puree: Cooled to room temperature.
- Box of strawberry gelatin
- Softened unsalted butter: Cut into pieces of one tablespoon each.
- Greek yogurt: Plain or vanilla will work.
- Granulated sugar
- Baking soda
- Baking powder
- Water
- Red food coloring gel: As much as you need to get it to the color you want.
Cheesecake Layer:
- Vanilla extract
- Heavy cream
- Granulated sugar
- Eggs: At room temperature.
- Cream cheese: Softened to room temperature.
- Cornstarch
Frosting:
- Powdered sugar: Or confectioners’ sugar.
- Heavy whipping cream
- Butter: Softened to room temperature.
- Cream cheese: Softened to room temperature.
- Vanilla extract
Crunch topping:
- Golden Oreos: Coursely crushed.
- Dry strawberry gelatin mix
- Whipped topping: Thawed.
How to make strawberry crunch cheesecake cake from scratch?
- Preheat: Preheat the oven to 350 degrees F and prep an eight-inch springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick baking spray and set aside.
For the cheesecake:
- Make the cheesecake mixture: To make the cheesecake, mix the softened cream cheese in the bowl of your stand mixer fitted with a paddle attachment. Cream it for about five or six minutes, until it is fluffy and light. Be sure to scrape the sides and bottom of the bowl as you mix.
- Add the sugar: Then, turn the mixer to low speed and add the cornstarch and sugar to the cream cheese mixture. Once combined, turn it up to medium speed and mix for another two to three minutes.
- Add the eggs and vanilla: Again, turn the mixer down to low while you add the eggs, one at a time, until they are completely mixed in with the cheesecake batter while scraping the sides and bottom. Add the vanilla extract and mix for another two minutes on low speed before adding the cream. Continue to whip for a minute or two.
- Bake: Pour cheesecake batter into the prepared pan and tap to get rid of air bubbles. Bake for 10 minutes at 350 degrees F before turning it down to 200 degrees F to bake for another 55 to 60 minutes. The center should be slightly jiggly with the edges set.
- Cool the cake: Let the cheesecake cool for 15 minutes in the oven after turning it off. Then, remove it and cool it on a wire rack until it is completely cool. Chill for at least two hours or overnight.
Make the strawberry cake:
- Preheat: To begin making the strawberry cake, preheat the oven to 350 degrees F and line two cake pans with parchment paper. Set aside.
- Make the strawberry puree: In the meantime, boil the strawberry puree by mixing jello, water, sugar, and chopped strawberries in a small saucepan. Let it simmer for two to three minutes until the strawberries are soft and the sugar is dissolved. Then, puree in a food processor or blender and set aside.
- Combine the dry ingredients: Now, using your stand mixer with the paddle again, mix the baking powder, baking soda, sugar, and flour. While on low speed, add the softened butter to the flour mixture.
- Mix in the wet ingredients: Then, in a separate bowl, whisk the strawberry puree, eggs, and sour cream before pouring it into the flour mixture. Mix well on low speed until it is all combined.
- Add the food coloring: Now, add the pink food coloring until it is the color you like. Make sure you scrape the sides of the bowl as you mix at high speed for two to three minutes.
- Bake the cake: Finally, evenly divide the cake batter between the two round cake pans making them as even as possible. Bake for 20 to 25 minutes. To check for doneness, a toothpick inserted in the middle of the cake should come out clean.
- Cool completely: Last, let the cakes cool in the pans for 10 minutes before removing them and letting them cool completely on a wire rack.
Mix the frosting:
- Cream the butter: Using your stand mixer once again, cream the butter and cream cheese for two to three minutes until fluffy and light. Then add the vanilla extract and mix well.
- Mix in the sugar: Next, turn the mixer to low and add the powdered sugar one cup at a time, scraping down the sides and bottom as you go.
- Add the whipping cream: Finally, add in the whipping cream and mix on high for two to three minutes.
Make the crumble:
- Crush the cookies: To make the crumbles, first crush the cookies in a food processor until they are a coarse crumb consistency.
- Mix in the whipped topping and jello: Then, pour half the crumbs into a small bowl and add half the whipped cream and gelatin mix stirring with a fork until they are all coated.
- Combine the rest: Last, pour the rest of the cookie mix into another bowl and toss lightly with the other half of the whipped topping to distribute.
Assemble your strawberry crunch cheesecake cake:
- Flip the bottom cake layer: To assemble, put one of your strawberry cake layers face down on a cake stand or a serving plate. Top with 1/4 of the frosting and spread it out evenly with an offset spatula.
- Add the cheesecake: Next, put the cheesecake upside down onto the frosted cake and slowly take off the bottom of the springform pan and the parchment paper. Top the cheesecake with half of the rest of the frosting.
- Flip on the last layer and frost: Then, put the top strawberry cake layer on the cheesecake and spread the remaining frosting evenly on top.
- Add the crumbles: After, pour the crumbles all over the entire cake, pressing down to make sure they stick. Alternate between the vanilla and strawberry bowls to make a nice design. Be sure to save some for garnishing.
- Chill the cake: Lastly, put it in the fridge to chill for several hours in an airtight cake container or cover with plastic wrap.
- Garnish and serve: When ready to serve, decorate with cream roses, add chopped strawberries, and sprinkle on more crumbs.
Recipe variations:
- Strawberry lemonade shortcake cheesecake: Use a lemon cake mix to make a strawberry lemonade cheesecake.
- Strawberry cake mix: For more strawberry flavor, use a strawberry cake mix instead. If you cannot find strawberry cake mix, just add some strawberry extract or strawberry syrup to a vanilla cake.
- Graham crackers: Instead of golden Oreos, you can also use crushed graham crackers for your topping.
- Graham cracker crust: In fact, if you really love graham crackers, use a layer of graham cracker crust between the bottom layer of cake and the cheesecake.
- Other fruit: Feel free to add other fresh fruits to your cake like blueberries, raspberries, or blackberries.
- Coconut: Make this a more tropical cake by adding shredded coconut and some pineapples to your puree.
How to serve:
This strawberry cake with a layer of creamy cheesecake in the middle and a crunchy cookie crumble topping is so tasty, that your family will fall in love. It does take a little bit of time to make but it is worth it. Try one of these serving ideas or one of your own.
- Serve your delicious cake with a scoop of vanilla ice cream for a decadent dessert.
- Instead of ice cream, use a dollop of our homemade whipped topping instead.
- Another way to serve is topped with chocolate chips and syrup.
- Our strawberry cake is a divine dessert for any entree including cherry pork chops or this savory slow cooker beer ribs with rice.
- For even more strawberry flavor, add a few dollops of our homemade strawberry sauce.
Frequently asked questions
Can I cook the strawberry shortcake crumbs?
Yes, you can add food coloring to two tablespoons of melted unsalted butter and stir. Then pour the tinted melted butter over the gelatin crumb mixture.
Mix two tablespoons of melted butter with one teaspoon of vanilla extract and pour that over the plain cookie crumb bowl. Pour them on a prepared baking sheet and bake for 10 minutes on 350 degrees F.
Do I have to use a food processor or blender?
If you do not have a food processor or blender, just put your cookies in a large zipper baggie and crush them with a rolling pin or heavy can. This is actually a fun job to give to the kids while you do the more detailed work. Who cares if they make a mess? It can be cleaned up.
How long do I have to let the cheesecake chill?
It is best to give it at least a few hours. However, a better idea is to make the cheesecake part of this recipe a day in advance and let it chill overnight in the fridge. That way, it will be perfectly set and ready for you after you make the strawberry cake layers.
What are the nutrition facts in this recipe?
You will definitely want to have a small serving of this rich cake. One small piece is more than enough to satisfy your sweet tooth. The calories in one serving are about 997 with 135 grams of carbs, 67 grams of fat with 30 grams of saturated fat, 322 milligrams of cholesterol, and 105 grams of sugar.
However, you will also get 180 milligrams of calcium and 1,840 units of vitamin A.
How to store leftovers:
- Store: You can store your leftover strawberry shortcake cheesecake in an airtight container for up to three days in the fridge.
- Freeze: Frosted cakes generally do not freeze well. However, you can place it into a freezer-safe container after wrapping it carefully in plastic wrap and hope for the best.
- Thaw: For best results, thaw overnight the strawberry crunch cheesecake cake in your refrigerator before serving.
- Reheat: No need to reheat.
More cake recipes:
Cooking tips:
- You can use liquid food coloring if you do not have gel.
- Put a baking sheet under the cake before assembling to catch the crumbs.
- If you do not have a stand mixer, you can just as easily use a large bowl with an electric mixer.
- Be sure to add the crumble right away so it sticks to the icing better.
- Freezing the cheesecake layer overnight will help it hold the weight of the top of the strawberry crunch cheesecake cake and frosting.
- Make sure you do not overmix the cheesecake mixture or it may sink in the middle when you place the top layer on it.
- For less prep time on this strawberry crunch cheesecake cake, use a boxed cake mix and premade frosting.
Strawberry Crunch Cheesecake Cake
Ingredients
Strawberry puree:
- 1 1/2 cup strawberries chopped
- 3 tablespoons granulated sugar
- 1 3 oz box strawberry Jell-o
- 1/3 cup water
Strawberry cake layers:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter softened to room temperature and cut into pieces
- 1 cup greek yogurt
- 3 eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup strawberry puree from recipe above - cooled
- Pink gel food coloring
Cheesecake layer:
- 2 8 oz packages cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Vanilla frosting:
- 1 cup unsalted butter softened to room temperature
- 1 8 oz package cream cheese softened to room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons heavy whipping cream
- 3-4 cups powdered sugar
Strawberry crunch topping:
- 30 golden Oreos crushed
- 1/3 cup whipped topping thawed
- 1 3 oz box strawberry Jell-o
Instructions
Cheesecake layer:
- Preheat the oven to 350 degrees F.
- Add a piece of parchment paper to the bottom of an 8” springform pan and spray the sides and bottom with non-stick spray. Set it aside.
- Add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Beat on medium speed for 5 minutes or until light and creamy. Scrape the sides and bottom of the bowl.
- Add the sugar and cornstarch and beat on low speed until combined, scrape the sides and bottom of the bowl.
- Increase the speed to medium and cream everything for an additional 2-3 minutes.
- With the mixer on low speed and add the eggs one at a time and beat until fully incorporated. Add the vanilla extract, and scrape the sides and bottom of the bowl. Whisk an additional 1-2 minutes.
- Finally, add the whipping cream and mix for 2-3 minutes at medium speed.
- Give the batter a good stir and transfer it into the prepared pan, gently tap to release any air bubbles.
- Bake at 350 for 10 minutes, after that, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
- Turn off the oven and allow the cheesecake to cool for 15 minutes before removing it.
- Place it on a wire rack to cool completely and after that refrigerate it for at least 2 hours to overnight.
Strawberry puree:
- Add the chopped strawberries, sugar, Jell-O, and water to a small saucepan and bring to a boil. Stir and boil for 2-3 minutes or until the strawberries are softened and they had completely melted.
- Transfer the mixture into a food processor and puree. Set aside to cool.
Strawberry cake layers:
- Add a piece of parchment paper to the bottom of two 8” cake pans and spray the sides and bottom with non-stick spray. Set them aside.
- Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer with a paddle attachment. Give the dry ingredients a good stir.
- Add the butter and mix on low speed until incorporated.
- In a medium bowl, whisk together the sour cream, eggs, vanilla, and cooled strawberry puree.
- Add the strawberry mixture into the flour mixture and mix on low-medium speed until fully combined. Stop to scrape the sides and bottom of the bowl.
- To get the shade of pink you like, add a few drops of pink gel food coloring and mix on medium speed for a few minutes.
- Divide the batter evenly between the prepared two cake pans, tap to release air bubbles, and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, after that remove them and place them on a wire rack to cool completely.
Vanilla frosting:
- In the bowl of a stand mixer with the paddle attachment, add the cream cheese and butter and beat for 2-3 minutes or until light and fluffy.
- Add the vanilla and mix until just combined.
- With the mixer on low speed, add the powdered sugar one cup at a time and mix until fully combined. Stop a few times to scrape down the sides and bottom of the bowl.
- Add the whipping cream and mix on low speed, slowly increasing to high speed and mix everything for 2-3 minutes, until light and fluffy.
- Chill the frosting for 30 minutes so it's easier to handle when assembling the cake.
Strawberry crunch crumble:
- Add the Oreo cookies to a food processor and pulse until you get coarse crumbs.
- Divide the mixture between two bowls. And add the whipped topping and strawberry Jell-O to one of the bowls, and mix well to fully coat the crumbs.
- Now combine with the plain crumbs from the second bowl and toss well.
Assemble the cake:
- Take one strawberry cake layer and place it face-down onto a cake stand.
- Top with about 3/4 cup of frosting and spread it evenly.
- Remove the ring from the springform pan and flip the cheesecake layer face-down onto the frosted cake layer, slowly take off the bottom of the pan and the parchment paper.
- Top the cheesecake layer with another 3/4 cup of frosting and spread it evenly.
- Add the second strawberry cake layer and top with another 3/4 cup of frosting and spread it evenly.
- Use the remaining frosting to cover the idea of the cake.
- After that, use your hands to gently press the strawberry crunch crumbs around the sides of the cake, and also sprinkle them and lightly press them on top of the cake.
- Chill the cake for 4 hours or better overnight before slicing and serving.
- Garnish with whipped cream and fresh strawberries before slicing.
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