Strawberry shortcake cheesecake cake

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This beautiful strawberry cheesecake shortcake combines three of my favorite things – cake, strawberries, and cheesecake – into a delightful dessert that is perfect for celebrating!

If you’ve been reading the blog for a while, you know I love strawberries. They’ve been my favorite fruit since I was a child. My dad still buys them for me when they’re in season, and I always enjoy them when I visit.

So when I was asked to help Driscoll’s Strawberries celebrate Strawberry Shortbread Day, I couldn’t wait. Strawberry Shortbread has been a classic dessert for over 100 years, and Driscoll’s is hands down my favorite brand of strawberries for shortbread. They always have the best smelling and prettiest berries! I don’t know about you, but I always smell my strawberries to choose the best ones. 🙂

When I was brainstorming what to do with the traditional dessert, this cheesecake was one of the first ideas that came to mind. It’s a great showcase for strawberries, and with a full layer of shortbread at the bottom, you get a cheesecake with a full layer of strawberry shortbread!

Why You’ll Love This Recipe

This Strawberry Shortcake Cheesecake Cake has everything you could want in a dessert. The combination of crumbly shortbread, creamy cheesecake, and fresh strawberries creates a balance of flavors and textures that is simply irresistible. It’s perfect for any celebration or just as a special treat for yourself!

Kitchen Equipment You’ll Need

• Springform pan
• Electric mixer
• Large mixing bowls
• Food processor (optional)
• Aluminum foil
• Butter knife

Ingredients

The Crust

• 22 Crushed Golden Oreos
• 5 tablespoons melted butter

Filling

• 4 packages of 8oz cream cheese
• 1 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 3/4 cup heavy whipping cream
• Smuckers strawberry ice cream jar

Topping

• 12 Golden Oreos crushed and divided into 2 bowls (one for the plain Oreo topping, one for the strawberry topping)
• 1 1/2 teaspoons softened butter
• 3 tablespoons of a small packet of strawberry gelatine

Step-by-Step Instructions

1. Preheat the oven to 350 degrees. Line the outside of your springform pan with aluminum foil and generously butter the inside to prevent sticking.
2. Crust: Crush the Oreos and fold in the melted butter, then press into the bottom of the springform pan.
3. Filling: In a large bowl, combine one 8-ounce package of cream cheese, 1/3 cup sugar, and cornstarch. Beat with an electric mixer on low until creamy, about 3 minutes. Add the remaining cream cheese and increase the mixer speed to high, adding the remaining sugar and vanilla.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the heavy cream, mixing until fully combined but not over-mixed.
5. Pour half of the cheese filling onto the prepared crust. Spoon half the jar of strawberry filling in various spots, then use a butter knife to marble the cheese and strawberries. Add the remaining cheese filling and repeat with the strawberry filling. Bake for 1 hour or until slightly jiggly when gently shaken.
6. Crumb Topping: In a small bowl or food processor, crumble the Oreo cookies and add softened butter, mixing gently.

Tips for Success

• Ensure all ingredients are at room temperature to achieve a smooth filling.
• Avoid over-mixing to prevent cracking during baking.
• Allow the cheesecake to cool gradually to avoid sudden temperature changes that can cause cracks.

Additional Tips or Variations

• For a zesty twist, add a tablespoon of lemon zest to the cheesecake filling.
• Try using different berries like raspberries or blueberries for a new flavor profile.

Nutritional Highlights (Per Serving)

• Calories: Approximately 400
• Protein: 6g
• Fat: 25g
• Carbohydrates: 36g

Frequently Asked Questions (FAQ)

• Can I use a different type of cookie for the crust? Yes, feel free to use graham crackers or any other cookie you prefer.
• Can I make this recipe ahead of time? Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days.

In conclusion, this Strawberry Shortcake Cheesecake Cake is a showstopper dessert that’s sure to impress. With its combination of flavors and textures, it’s a treat you won’t want to miss. Give it a try and share your experiences with us – we’d love to hear how it turns out!

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