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Strawberry Shortcake Cheesecake

Decadent Strawberry Shortcake Cheesecake You’ll Love

Experience the delightful Strawberry Shortcake Cheesecake, a perfect balance of sponge cake and creamy cheesecake that everyone will adore.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 3 large Eggs Provide structure and fluffiness to the sponge cake.
  • 1 cup Granulated Sugar Adds sweetness and aids in the aeration of the batter.
  • 1 cup All-Purpose Flour Forms the base of the sponge cake; can be substituted with gluten-free flour.
  • 1 tsp Baking Powder Acts as a leavening agent to help the cake rise.
  • 1/4 tsp Salt Enhances the flavor of the cake.
  • 1/2 cup Milk Keeps the batter moist and tender.
  • 1 cup Strawberries Fresh fruit adds flavor and texture; can be substituted with other berries.
For the Cheesecake Filling
  • 8 oz Cream Cheese The main component that provides richness and creaminess.
  • 1/2 cup Powdered Sugar Sweetens the cheesecake filling and helps achieve a smooth texture.
  • 1 tsp Vanilla Extract Enhances the flavor of the cheesecake filling.
  • 1 cup Heavy Cream Used for whipping to achieve a light and airy cheesecake filling.
For the Oreo Crumble Topping
  • 1 cup Golden Oreos Provides a crunchy texture for the topping.
  • 1 pkg Strawberry Gelatin Mix Adds flavor and helps bind the Oreo crumble.
  • 1/4 cup Butter Binds the Oreo crumble while adding richness.

Equipment

  • Mixing Bowls
  • whisk
  • Hand mixer
  • baking pan
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a large mixing bowl, beat together eggs and granulated sugar until light and fluffy, about 5 to 7 minutes. Fold in flour, baking powder, salt, milk, and strawberries.
  3. Spread the batter into the prepared pan and bake for 10-12 minutes until springy. Let cool for 10 minutes.
  4. Beat cream cheese with powdered sugar and vanilla until smooth, about 3 to 5 minutes, then set aside.
  5. Whip heavy cream until stiff peaks form, about 3 to 5 minutes, and fold into the cream cheese mixture.
  6. Once the sponge cake has cooled, unroll it and spread cheesecake filling evenly. Roll back up tightly using parchment paper.
  7. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours.
  8. Combine crushed Golden Oreos with strawberry gelatin mix and melted butter to create the crumble.
  9. Spread a layer of cheesecake filling on top of the rolled cake and press in the Oreo crumble.
  10. Decorate with whipped cream, fresh strawberries, and serve after slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 280mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 8IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Perfectly fluff the eggs for a light sponge and allow the cake to cool completely before rolling. Don't skip chilling time for the best flavor.

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