The Ultimate Strawberry Shortcake Cheesecake Cake: A Triple-Layer Dessert Dream

There’s something magical about combining classic desserts into one magnificent creation. That’s exactly what happens when you marry the light, fluffy texture of shortcake with the rich creaminess of cheesecake and top it all with fresh, juicy strawberries. I’ve spent years perfecting this recipe, and I’m thrilled to share my ultimate Strawberry Shortcake Cheesecake Cake with you today.

This triple-layer dessert looks impressive but is surprisingly manageable to make. With my step-by-step instructions, even novice bakers can create this showstopper for special occasions or weekend treats. The beauty of this recipe is in its perfect balance – the dense, creamy cheesecake layer contrasts beautifully with the light, airy shortcake, while the fresh strawberries add brightness and acidity to cut through the richness.

What Makes This Recipe Special

This isn’t just any dessert. Here’s why this recipe stands out:

• Three distinct layers: Vanilla shortcake, classic cheesecake, and fresh strawberry topping
• Make-ahead friendly: Most components can be prepared in advance
• Impressive presentation: Looks professional with minimal decorating skills required
• Customizable: Can be adapted to use different seasonal fruits
• Perfect balance: Sweet, tangy, rich, and fresh flavors in every bite

Let’s dive into the ingredients you’ll need and the step-by-step process to create this stunning dessert.

Essential Ingredients

For the Shortcake Layer:

~ 2 cups all-purpose flour ~ 2 teaspoons baking powder ~ 1/2 teaspoon salt ~ 1/2 cup unsalted butter, softened ~ 1 cup granulated sugar ~ 2 large eggs, room temperature ~ 1 tablespoon vanilla extract ~ 3/4 cup whole milk, room temperature

For the Cheesecake Layer:

~ 24 ounces cream cheese, softened (3 standard blocks) ~ 1 cup granulated sugar ~ 3 large eggs, room temperature ~ 1/4 cup sour cream ~ 2 teaspoons vanilla extract ~ 1 tablespoon fresh lemon juice ~ 1 tablespoon cornstarch

For the Strawberry Topping:

~ a fresh strawberries (about 2 pounds) ~ 1/2 cup granulated sugar ~ 2 tablespoons cornstarch ~ 1/4 cup water ~ 1 tablespoon fresh lemon juice ~ 1 teaspoon vanilla extract

For the Whipped Cream Frosting:

~ 2 cups heavy whipping cream, cold ~ 1/2 cup powdered sugar ~ 1 teaspoon vanilla extract ~ 2 tablespoons instant vanilla pudding mix (stabilizer)

Special Equipment Needed

Before we begin, make sure you have these tools ready:

• 9-inch springform pan
• 9-inch cake pan
• Electric mixer (stand or handheld)
• Large mixing bowls
• Parchment paper
• Cooling rack
• Offset spatula
• Water bath equipment (large roasting pan and foil)

Detailed Preparation Steps

I’ve broken down this recipe into manageable stages. You can make the cheesecake layer a day ahead, which helps spread out the work.

Step 1: Preparing the Cheesecake Layer

1. Preheat your oven to 325°F (165°C).
2. Prepare a 9-inch springform pan by greasing the bottom and sides, then lining with parchment paper.
3. Wrap the outside of the springform pan with 2-3 layers of heavy-duty aluminum foil, ensuring no seams or openings where water can seep in.
4. In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 3 minutes.
5. Add the sugar and beat for another 2 minutes until well combined.
6. Add eggs one at a time, beating well after each addition.
7. Mix in sour cream, vanilla extract, lemon juice, and cornstarch until just combined. Don’t overmix.
8. Pour the cheesecake batter into the prepared springform pan.
9. Place the foil-wrapped springform pan in a larger roasting pan.
10. Fill the roasting pan with hot water about halfway up the sides of the springform pan.
11. Bake for 55-65 minutes until the edges are set but the center still has a slight jiggle.
12. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
13. Remove from oven, run a knife around the edges, and refrigerate for at least 4 hours or overnight.

Step 2: Making the Shortcake Layer

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch cake pan and line the bottom with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla extract.
7. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour (flour → milk → flour → milk → flour).
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.

Step 3: Preparing the Strawberry Topping

1. Wash, hull, and quarter about 1 pound of the strawberries. Set aside.
2. Slice the remaining strawberries for decorating the top and sides.
3. In a medium saucepan, combine sugar, cornstarch, water, and lemon juice.
4. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
5. Add the quartered strawberries and continue cooking for about 5 minutes until the strawberries soften slightly but still maintain some shape.
6. Remove from heat and stir in vanilla extract.
7. Allow the mixture to cool completely before using.

Step 4: Making the Whipped Cream Frosting

1. Chill a large mixing bowl and beaters in the freezer for 15 minutes before starting.
2. Pour cold heavy cream into the chilled bowl.
3. Begin beating on low speed, gradually increasing to medium-high.
4. When soft peaks start to form, gradually add powdered sugar and vanilla extract.
5. Sprinkle in the instant pudding mix (this helps stabilize the whipped cream).
6. Continue beating until stiff peaks form, being careful not to overbeat.
7. Refrigerate until ready to use.

Assembly: Bringing It All Together

Now comes the fun part – assembling your masterpiece:

1. Place the cooled shortcake layer on a serving plate or cake stand.
2. Spread a thin layer of whipped cream frosting over the top of the shortcake.
3. Carefully remove the cheesecake from the springform pan and place it on top of the shortcake layer.
4. Spread another thin layer of whipped cream frosting on top of the cheesecake.
5. Spoon the cooled strawberry topping over the whipped cream, allowing some to drip down the sides.
6. Pipe decorative whipped cream around the edges of the cake.
7. Arrange fresh sliced strawberries on top for garnish.
8. Refrigerate for at least 2 hours before serving to allow the layers to set together.

Nutrition Information

For those who like to keep track of their indulgences, here’s the nutritional breakdown per slice (assuming 12 slices per cake):

Nutrient	Amount per Serving
Calories	520
Total Fat	32g
– Saturated Fat	19g
Cholesterol	165mg
Sodium	320mg
Total Carbohydrates	52g
– Dietary Fiber	1g
– Sugars	38g
Protein	8g
Vitamin C	15% DV
Calcium	12% DV
Iron	6% DV

Texture Guide: What to Expect

When perfectly made, here’s what each layer should be like:

Layer	Ideal Texture	Common Issues	Troubleshooting
Shortcake	Light, moist, tender with a fine crumb	Too dense or dry	Don’t overmix; measure flour correctly
Cheesecake	Creamy, smooth, firm but not rubbery	Cracks or too soft	Use water bath; don’t overmix eggs
Strawberry Topping	Glossy, slightly thickened but still juicy	Too runny or too thick	Adjust cornstarch; don’t overcook berries
Whipped Cream	Stiff enough to hold shape but still creamy	Too soft or grainy	Use cold equipment; add stabilizer

Make-Ahead Tips and Storage Information

This dessert requires some planning, but you can spread the work over a couple of days:

Component	Make-Ahead Time	Storage Method	Notes
Cheesecake Layer	Up to 3 days	Refrigerated in springform pan, covered	Keep in pan until ready to assemble
Shortcake Layer	1 day	Room temperature, wrapped in plastic	Can be frozen for up to 1 month
Strawberry Topping	1 day	Refrigerated in airtight container	Warm slightly before using if too thick
Whipped Cream	4 hours	Refrigerated	The pudding mix helps it stay stable
Fully Assembled Cake	Up to 2 days	Refrigerated, loosely covered	Best eaten within 48 hours

Serving Suggestions

I love to present this cake with a bit of extra flair. Here are my favorite serving ideas:

1. Dust the top with a light sprinkle of powdered sugar just before serving.
2. Add a small dollop of additional whipped cream to each plate when serving.
3. Include a few fresh mint leaves for a pop of color and fresh flavor.
4. Serve with a small pitcher of warm strawberry sauce on the side for guests to add extra if desired.
5. For a lovely brunch option, pair with a glass of sparkling water with fresh strawberry slices.

Variations to Try

While the classic version is incredible, here are some delicious variations to experiment with:

Seasonal Fruit Swaps

• Summer: Replace strawberries with fresh peaches or blueberries
• Fall: Try apple compote with cinnamon
• Winter: Use cranberry and orange for a holiday twist
• Spring: Rhubarb and strawberry combination is divine

Dietary Adaptations

• Gluten-free: Use a 1:1 gluten-free flour blend in the shortcake layer
• Less sugar: Reduce sugar by 25% and add 1/4 teaspoon of stevia
• Lighter version: Use Neufchâtel cheese instead of full-fat cream cheese

Common Questions and Answers

Here are answers to some frequently asked questions about this recipe:

Q: Can I make this without a springform pan? A: While a springform pan is ideal for the cheesecake layer, you can use a regular 9-inch cake pan lined with parchment paper with extended sides for easier removal. Freeze the cheesecake slightly before removing it from the pan.

Q: Why did my cheesecake crack? A: Cheesecakes typically crack when they’re overmixed (incorporating too much air), baked at too high a temperature, or cooled too quickly. The water bath method helps prevent this by creating a humid environment and promoting even baking.

Q: Can I use frozen strawberries? A: Yes, for the cooked strawberry topping, frozen strawberries work well. Thaw them first and drain excess liquid. For decorating the top, however, fresh strawberries provide the best appearance and texture.

Q: How far in advance can I assemble the entire cake? A: For best results, assemble the cake no more than 24 hours before serving. The individual components can be made further in advance (see the storage chart above).

Q: My whipped cream frosting isn’t holding its shape. What went wrong? A: Whipped cream can deflate if your cream wasn’t cold enough, if your equipment was warm, or if you didn’t add a stabilizer. The instant pudding mix acts as a stabilizer, but you can also use 1 teaspoon of unflavored gelatin bloomed in 1 tablespoon of cold water and then melted.

Q: Can I make mini versions of this cake? A: Absolutely! Use 4-inch springform pans and reduce the baking times by about 30-40%. This makes adorable individual desserts perfect for dinner parties.

Troubleshooting Guide

Even experienced bakers encounter challenges. Here’s how to solve common issues:

Cheesecake Issues

If your cheesecake is too soft: It may be underbaked. Next time, bake it a bit longer—the center should still have a slight jiggle but the edges should be set.

If there are lumps in your cheesecake batter: Make sure your cream cheese is fully softened before beating, and beat it alone until completely smooth before adding other ingredients.

Shortcake Issues

If your shortcake is dry: You might have added too much flour. Use the spoon-and-level method rather than scooping directly with the measuring cup.

If your shortcake didn’t rise properly: Check the freshness of your baking powder, and make sure you’re not overmixing the batter after adding the dry ingredients.

Assembly Issues

If your layers are sliding: Make sure your cheesecake is thoroughly chilled before assembly, and don’t apply too thick a layer of whipped cream between the layers.

If your strawberry topping is bleeding into the whipped cream: Ensure the topping is completely cooled before assembling, and consider creating a “dam” of stiffer whipped cream around the edge before adding the topping.

Why This Recipe Works: The Science Behind It

I’m fascinated by the food science behind successful recipes. Here’s why this triple-layer cake works so well:

1. The water bath: Baking the cheesecake in a water bath creates a humid environment that prevents the top from drying out and cracking. It also ensures gentle, even heat distribution.
2. The cornstarch in the cheesecake: A small amount of cornstarch helps stabilize the eggs in the cheesecake, reducing the risk of curdling and creating a more velvety texture.
3. The sour cream addition: Sour cream adds moisture and tanginess that balances the sweetness while also creating a more tender texture.
4. The pudding mix in the whipped cream: The modified food starch in instant pudding absorbs moisture and helps the whipped cream maintain its structure for days instead of hours.
5. The lemon juice in the strawberry topping: The acidity activates the pectin naturally present in the strawberries, helping create a better gel without making it too thick.

Understanding these principles helps ensure success every time you make this impressive dessert!

Final Tips for Success

After making this cake dozens of times, I’ve collected these final pieces of advice:

• Temperature matters: Make sure ingredients like eggs, milk, and cream cheese are at room temperature before mixing for the smoothest textures.
• Measure precisely: Use a kitchen scale if possible, especially for flour.
• Be patient with cooling: Rushing the cooling process for any component can lead to condensation and soggy textures.
• Level your shortcake: If your shortcake has a dome, gently trim it flat with a serrated knife for better stacking.
• Think ahead: Read through the entire recipe before starting and create a timeline working backward from when you plan to serve.
• Trust your instincts: Every oven is different—learn to recognize visual cues for doneness rather than relying solely on timing.

What I love most about this Strawberry Shortcake Cheesecake Cake is how it brings together three classic desserts into one showstopping creation. The combination of textures and flavors creates something truly greater than the sum of its parts. Whether you’re celebrating a special occasion or simply want to create something extraordinary, this triple-layer dessert is sure to impress.

I hope you enjoy making and sharing this cake as much as I do. Happy baking!