Description
This Strawberry Shortcake Cheesecake is a luscious layered dessert combining a rich golden Oreo crust, creamy strawberry-studded cheesecake, a moist vanilla cake layer, and a fluffy whipped cream topping. Finished with a crumbly mix of freeze-dried strawberries, strawberry gelatin, and crushed golden Oreos, this cake is perfect for birthdays or special occasions.
Ingredients
Scale
Crust
- 2 cups crushed golden Oreos
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 cups fresh strawberries, chopped
- 1 tablespoon sugar
Vanilla Cake Layer
- 1 box vanilla cake mix (prepared and baked as directed)
Whipped Topping
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Crumb Topping
- 1 box strawberry gelatin mix
- 1/2 cup crushed freeze-dried strawberries
- 1/2 cup crushed golden Oreos
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed golden Oreos with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then allow it to cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in sour cream and flour until just combined. Toss the chopped fresh strawberries with 1 tablespoon sugar, then gently fold them into the batter. Pour the filling evenly over the cooled crust.
- Bake the cheesecake: Bake the cheesecake in the preheated oven for 60 to 70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. After this resting period, transfer it to the refrigerator and chill for at least 4 hours or overnight to set completely.
- Bake the vanilla cake layer: Meanwhile, prepare the vanilla cake according to the package instructions. Bake in a 9-inch round pan and let it cool fully before assembly.
- Prepare the whipped topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy and stable whipped cream.
- Assemble the cake: Place the chilled cheesecake layer on a serving plate. Carefully top it with the cooled vanilla cake layer. Spread the whipped cream evenly over the top and sides of the cake.
- Add crumb coating: Combine the crushed freeze-dried strawberries, strawberry gelatin powder, and crushed golden Oreos in a bowl. Press this crumb mixture gently onto the whipped cream coating, covering the entire cake surface for added texture and flavor.
- Final chill: Refrigerate the assembled cake until ready to serve, allowing all layers to meld together beautifully.
Notes
- For best results, prepare the cheesecake and cake layers a day in advance, then assemble the next day for optimal texture and flavor.
- You can substitute golden Oreos with graham crackers for the crust if preferred.
- If fresh strawberries are unavailable, frozen strawberries that are thawed and well-drained can be used instead.
