We love this easy strawberry shortcake cheesecake recipe because it’s super moist, sweet, and delicious! It’s great for a special occasion or just brunch with friends!
It took us a long time and several different strawberry shortcake recipes before perfecting this, and I have to say we didn’t mind it one bit! There are dozens of delicious strawberry desserts out there, but we’re confident in saying this dessert will be one you keep coming back to!
Did you know that June 14 is National Strawberry Shortcake Day? We’re all about celebrating any holiday designed around delicious desserts!
When we started baking we were definitely out of our comfort zone! We wanted to find recipes we could perfect and use over and over again. This one recipe can be your signature dessert, and the best part? You can make it quickly and easily!
Our Strawberry Cheesecake Filling is actually a no-bake recipe!
We’ve tried baking cheesecakes in the past, and usually they end up being dry. So we wanted to do a no-bake option that is super easy for anyone!
Plus – it cuts down on the cooking and prep times so you can throw this recipe together for a dinner party or backyard BBQ easily.
How to Make a Strawberry Shortcake Cheesecake
Here’s a quick summary of what you’ll need and how to make our strawberry shortcake cheesecake from scratch.
Below the summary, you’ll find a recipe card with more detailed (but simple!) step-by-step instructions.
What You’ll Need:
- 12 Fresh Strawberries
- 2 8oz Cream Cheese
- 5 oz Yogurt
- 1/2 cups Sugar
- 1 tbsp Lemon Juice
- 4 tsp Corn Starch
- 2 tsp Vanilla Extract
- Duncan Hines’ Vanilla Cake Mix (follow the box’s directions) or make make your cake from scratch (cake recipe in the recipe card below)
Optional: Serving Whipped Cream on the Side
We like a little bit of heavy whipping cream with the cake. You could skip this or use Cool Whip as well. It’s pretty simple to make the cream though!
You can make whipping cream by mixing 1 cup chilled heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla on high speed in a mixing bowl. It’s ready to serve when stiff peaks form.
Favorite Kitchen Tools for This Recipe:
First, you’ll want to pre-heat oven to 350 degrees and spray your springform cake pan with non-stick cooking spray (or line with parchment paper).
Next, mix dry ingredients together in a large bowl on low speed.
In another medium bowl, mix wet ingredients together with an electric mixer.
Combine the wet ingredients to dry ingredients in 1/3 cup increments and mix until smooth.
Pour the cake batter in to a springform pan with the cake batter.
Place in the oven and cook for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from heat and cool on a wire rack for 10 minutes.
Remove cake from the springform pan. (If it fills stuck, you can take a knife to the sides of the pan to loosen it, and then remove cake)
Allow cake to cool completely to room temperature on the wire rack cookie sheet.
Cut cake in half horizontally with a large serrated knife to create 2 thin layers.
Place one layer of the cake into the bottom of the pan as a single layer.
Next you’ll make the creamy cheesecake filling!
Make the cheesecake filling by combining all of the ingredients in a medium sized bowl on a medium mixing speed until smooth.
Creating Your Cake Layers
Slice the strawberries, and place a layer of sliced strawberries on top of the cake that is in the pan.
Spoon half of the cheesecake batter over the bottom cake half in the springform pan.
Place another layer of sliced strawberries on top of the cheesecake filling.
Place the other second layer of cake on top of this layer of strawberries.
Spread remaining cheesecake mixture on top of the cake and smooth the top.
Allow the cheesecake to set up in the fridge for 2 hours or the freezer for 30 minutes.
Top of the cheesecake with a strawberry for presentation.
Slice and serve! (Nutrition details listed in the recipe card).
Storing Your Strawberry Shortcake Cheesecake
We recommend using a cake plate or covering your strawberry shortcake cheesecake with plastic wrap or aluminum foil. You’ll also want to refrigerate the leftovers.
You may also like:
- The Best Fresh Sparkling Strawberry Mimosas
- Paleo Strawberry Spinach Salad in a Mason Jar
- The Best Chocolate Chip Banana Bread
- Edible Cookie Dough
Best Strawberry Shortcake Cheesecake Cake
We love this easy strawberry shortcake cheesecake recipe because it's super moist, sweet, and delicious! It's great for a special occasion or just brunch with friends!
Ingredients
- 12 Fresh Strawberries
Cheesecake Batter
- 16 oz Cream Cheese, I used vegan cream cheese
- 5 oz Yogurt, I used coconut milk yogurt
- 1/2 cups Sugar
- 1 tbsp Lemon Juice
- 4 tsp Corn Starch
- 2 tsp Vanilla Extract
Cake
- 2 cup flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vinegar
- 2 tsp vanilla
- 1/3 cup oil
- 1 cup water
Instructions
- First, you'll want to pre-heat oven to 350 degrees and spray your springform cake pan with non-stick cooking spray (or line with parchment paper).
- Next, mix dry ingredients together in a large bowl on low speed.
- In another medium bowl, mix wet ingredients together with an electric mixer.
- Combine the wet ingredients to dry ingredients in 1/3 cup increments and mix until smooth.
- Pour the cake batter in to a springform pan with the cake batter.
- Place in the oven and cook for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from heat and cool on a wire rack for 10 minutes.
- Remove cake from the springform pan.
- Allow cake to cool completely to room temperature on the wire rack cookie sheet.
- Cut cake in half horizontally with a large serrated knife to create 2 thin layers.
- Place one layer of the cake into the bottom of the pan as a single layer.
Next you'll make the creamy cheesecake filling!
- Make the cheesecake filling by combining all of the ingredients in a medium sized bowl on a medium mixing speed until smooth.
Creating Your Cake Layers
- Slice the strawberries, and place a layer of sliced strawberries on top of the cake that is in the pan.
- Spoon half of the cheesecake batter over the bottom cake half in the springform pan.
- Place another layer of sliced strawberries on top of the cheesecake filling.
- Place the other second layer of cake on top of this layer of strawberries.
- Spread remaining cheesecake mixture on top of the cake and smooth the top.
- Allow the cheesecake to set up in the fridge for 2 hours or the freezer for 30 minutes.
- Top of the cheesecake with a strawberry for presentation.
- Slice and serve!
Notes
If your cake fills stuck in the pan, you can take a knife to the sides of the pan to loosen it, and then remove cake.
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Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 479Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 401mgCarbohydrates: 58gNet Carbohydrates: 57gFiber: 1gSugar: 36gProtein: 7g
Nutrition information isn’t always accurate.
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