Strawberry Shortcake Cheesecake
Vanilla cake layered with baked cheesecake, fresh strawberry filling and mascarpone whipped cream, finished with shortcake crumble and white chocolate curls.
Bobbie confirmed the cake uses the three cake layers baked in three 9-inch pans. One supports the baked cheesecake, and the other two sit above and below it in the finished stack. Bobbie's tips: use fresh, ripe strawberries; keep the cheesecake layer well chilled before assembling; chill between layers; don't overmix the cheesecake filling; use a hot knife wiped between cuts; make the strawberry filling a day ahead. Variations: berry blend; add 1 tbsp lemon zest to the batter; a layer of melted white chocolate between layers; individual shortcake cheesecake cups in jars; 1:1 gluten-free flour. Storage: covered in the fridge up to 5 days; freeze without toppings up to 2 months, thaw overnight in the fridge and add fresh toppings before serving.
Ingredients
Vanilla cake layers
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
Cheesecake filling
- 24 oz (3 packages) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup all-purpose flour
Strawberry filling
- 4 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- ¼ cup water
Whipped cream frosting
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz mascarpone cheese, softened
Shortcake crumble
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup cold unsalted butter
- Pinch of salt
Additional toppings
- Fresh strawberries, sliced and whole
- White chocolate curls or shavings
- Strawberry drizzle (from filling)
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Method
- 1
Make the shortcake crumble: mix the flour, sugar and salt in a bowl. Cut in the cold butter until crumbly. Bake at 350°F (175°C) for 12–15 minutes, until golden. Let cool.
- 2
Make the cheesecake filling: beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well. Add the vanilla, sour cream and flour. Mix until creamy. Do not overmix. Set aside.
- 3
Make the strawberry filling: in a saucepan, combine the strawberries, sugar, lemon juice, cornstarch and water. Cook over medium heat, stirring constantly, until thickened and glossy. Remove from heat and let cool completely.
- 4
Make the cake layers: preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans. Whisk the flour, baking powder, baking soda and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time. Mix in the vanilla, then alternate adding the dry ingredients and the milk/sour cream. Mix until smooth. Divide evenly between the pans and bake for 22–25 minutes. Let cool completely.
- 5
Assemble the cheesecake layer: place one cake layer in a springform pan or cake ring. Pour the cheesecake filling over the cake layer. Bake at 325°F (165°C) for 45–50 minutes, until set. Cool completely, then refrigerate for at least 3 hours.
- 6
Assemble the cake: place one plain cake layer on a stand and add a layer of strawberry filling. Add the chilled cheesecake-on-cake layer, spread with more strawberry filling, then finish with the final plain cake layer. The finished stack uses all three baked cake layers, with the cheesecake centred between them.
- 7
Make the whipped cream frosting: beat the heavy cream, powdered sugar and vanilla until soft peaks form. Gently fold in the mascarpone cheese until smooth and fluffy.
- 8
Frost and decorate: frost the entire cake with whipped cream frosting. Press shortcake crumble around the sides. Pipe swirls on top, add fresh strawberries, white chocolate curls, and drizzle with strawberry sauce.
- 9
Chill and serve: refrigerate for at least 1 hour before slicing. Use a warm, clean knife for perfect slices.
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Strawberry Shortcake Cheesecake is printed in Signature Cakes & Cheesecakes
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From Bobbie's “Bobbie's Recipe Card 146”. Written up by Bobbie's Kitchen · Updated 26 October 2026