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Strawberry Shortcake Cheesecake Yummy

mardi 21 janvier 2020

/ by rsa



  • 15.25 oz of Duncan Hines Classic White cake mix
  • 3 large egg whites
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 6 oz box of Strawberry Gelatin mix
  • 1/2 cup mashed strawberries optional


  • 16 oz cream cheese
  • 1 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1/4 cup cornstarch
  • 3 large eggs
  • 1/2 cup heavy whipping cream

Shortcake Crumbles

  • 2 11.5 oz packages of butter cookies
  • 1/2 cup unsalted butter
  • 2 tbsp ice water
  • 6 oz box of Strawberry Gelatin Mix
  • 3 drops of red food coloring
  • Whipped Cream Cheese Frosting
  • 8 oz cream cheese
  • 1/2 cup unsalted butter
  • 1/2 cup whipping cream
  • 2 1/4 cup confectioners sugar




  • Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.
  • Next sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.
  • Add in 3 large egg whites, 1/4 cup of vegetable oil, and 1 cup of milk.
  • Mix the cake batter at a low speed, until the cake batter is smooth and lump free.
  • Spray (2) 9 inch cake pans with baking spray.
  • Pour the cake batter into each cake pan, filling them each about 3/4 full.
  • Bake the cakes on 350 F, for about 20 minutes or until done.
  • Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.


  • Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl into a mixing bowl, and mix.
  • Start adding in the eggs, but one at a time.
  • Next add in the vanilla extract, followed by the sugar.
  • Mix until the cheesecake filling is nice and smooth.
  • Grab a 9 inch cake pan and spray it with baking spray.
  • Place some parchment paper at the bottom of the cake pan.
  • Pour 3 cups of cheesecake filling into the pan.
  • Place the cake pan on top of a cookie sheet, the pour about1 1/2 cups of water into the cookie sheet, NOT THE CHEESECAKE.
  • Bake the cheesecake for about 30 minutes on 350 F.
  • Remove the cheesecake out of the oven, and let cool completely.
  • Next add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
  • Pulse until it resembles cookie dough.
  • Spray a 9 inch springform pan with baking spray then add the cookie mixture in the pan.
  • Press the cookie mixture into the bottom of the pan, and about 1/4 inch up around the sides.
  • Bake in the oven on 350 F for about 15 minutes.
  • Remove from the oven, and let cool.
  • Pour the remaining of the cheesecake filling into the springform, and smooth out.
  • Bake on 350 F for about 30-35 minutes.

Shortcake Crumbles

  • Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
  • Pulse until it resembles large crumbs.
  • Remove half of the cookie mixture, and set to the side.
  • Add a 6 oz package of strawberry gelatin into the food processor, and a couple drops of red food coloring.
  • Pulse until about 5 times.
  • Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on the sheet,
  • Bake on 350 F for 10 minutes.
  • Remove, and let cook, then stir the crumbles.

Whipped Cream Cheese Frosting

  • Add 1/2 cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
  • Mix until well incorporated.
  • Add in 1/2 cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
  • Sprinkle in 2 1/4 cups of confectioners sugar, and mix until the frosting is smooth and lump free.

Assemble the Cake

  • First Layer: Cheesecake with Crust
  • Second Layer: Strawberry Cake
  • Third Layer: Crustless cheesecake
  • Forth Layer: Strawberry cake
  • Frost the sides, and top of the cake.
  • Sprinkle the shortcake crumbs on top of the cake, and pat on the sides as well.
  • Let the cake sit for about 20 minutes before cutting into it.
  • ENJOY¡

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