Strawberry Crunch Cheesecake Cake Recipe [Video]

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?

1. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

1. Preheat: To begin making the strawberry cake, preheat the oven to 350 degrees F and line two cake pans with parchment paper. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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:

1. 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.
2. 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.
3. Add the whipping cream: Finally, add in the whipping cream and mix on high for two to three minutes.

Make the crumble:

1. Crush the cookies: To make the crumbles, first crush the cookies in a food processor until they are a coarse crumb consistency.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Chill the cake: Lastly, put it in the fridge to chill for several hours in an airtight cake container or cover with plastic wrap.
6. Garnish and serve: When ready to serve, decorate with cream roses, add chopped strawberries, and sprinkle on more crumbs.

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: