Strawberry Shortcake Cake with Cream Cheese Frosting

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Shortcake with Strawberries Layers of strawberry cake and cheesecake is sandwiched between layers of cheesecake. Strawberry shortcake crumbs are put on top of this delicious tiered cake, covered with whipped cream cheese frosting.



Duncan Hines Classic White Cake Mix, 15.25 oz

3 egg whites, big

a quarter cup of vegetable oil

1 gallon of milk

Strawberry Gelatin Mix, 6 oz.

Optional: 1/2 cup mashed strawberries


Cream cheese, 16 ounce

a half cup of sugar

1 tbsp vanilla extract (optional)

a quarter cup of cornstarch

3 eggs (big)

a half-cup of thick cream

Shortcake Crumbles

2 11.5 ounce butter cookie packets

a half-cup of unsalted butter

2 tablespoons ice water

Strawberry Gelatin Mix, 6 oz.

3 drops of food coloring (red)

Creamy Whipped a cheese icing

cream cheese, 8 ounce

a half-cup of unsalted butter

1/2 cup heavy cream




In a large mixing bowl, sift the cake mix and whisk to remove any lumps.

Then, in a mixing dish, sprinkle a 6-ounce packet of strawberry gelatin and stir it in with the cake mix.

3 big egg whites, 1/4 cup vegetable oil, and 1 cup milk are added.

Mix the cake batter at low speed until it is smooth and free of lumps.

Using a baking spray, coat two 9-inch cake pans.

Fill each cake pan about 3/4 full with the cake batter.

Preheat the oven to 350°F and bake the cakes for about 20 minutes, or until done.

Remove the cakes from the oven and set them aside to cool for 5 minutes before removing them from the pan and placing them on a cooling rack.


Combine 16 ounces cream cheese, 1/2 cup cornstarch, and 1/2 cup whipping cream in a mixing dish and stir to combine.

Begin incorporating the eggs, one at a time.

After that, add the vanilla essence and the sugar.

Blend until the cheesecake filling is smooth and creamy.

Spray a 9-inch cake pan with nonstick cooking spray.

Line the bottom of the cake pan with parchment paper.

Fill the pan with 3 cups of cheesecake filling.

Place the cake pan on top of a cookie sheet, then pour roughly 1 1/2 cups of water onto the cookie sheet rather than the cheesecake.

Preheat the oven to 350°F and bake the cheesecake for around 30 minutes.

Allow the cheesecake to cool fully after removing it from the oven.

In a food processor, combine 15 butter cookies, 4 tablespoons butter, and 1 tablespoon ice water.

Pulse until the mixture looks like cookie dough.

Spray a 9-inch springform pan with baking spray before filling it with the cookie mixture.

Press the cookie dough into the pan’s bottom and up the edges by approximately 1/4 inch.

Preheat the oven to 350°F and bake for 15 minutes.

Allow cooling after removing from the oven.

Fill the springform with the remaining cheesecake filling and smooth it out.

Preheat oven to 350°F and bake for 30-35 minutes.

Crumbled Shortcake

In a food processor, combine the remaining cookies, 1 tablespoon ice water, and 4 tablespoons butter.

Pulse until the mixture looks like large crumbles.

Half of the cookie mixture should be left aside.

In a food processor, combine a 6-ounce packet of strawberry gelatin and a few drops of red food coloring.

Pulse a total of 5 times.

Sprinkle the red and white cookie crumbs on a baking sheet that has been lined with foil.

Preheat oven to 350°F and bake for 10 minutes.

Remove from the heat and set aside to cool before stirring in the crumbles.

Cream Cheese Whipped Frosting

In a mixing dish, combine 1/2 cup melted butter and 8 oz cream cheese.

Mix until everything is properly blended.

1 tbsp vanilla extract and 1/2 cup whipped cream Mix until everything is properly blended.

2 1/4 cup confectioners sugar, combined with a mixer, until the frosting is smooth and lump-free.

Put the Cake Together

The first layer is a crusted cheesecake.

Strawberry Cake is the second layer.

The third layer is a cheesecake with no crust.

Strawberry cake is the fourth layer.

The edges and top of the cake should be frosted.

Sprinkle the shortcake crumbs over the top of the cake and pat them down on the sides.

Allow for a 20-minute cooling period before cutting into the cake.


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