Food & Recipes


Written by Health Guru


Hey y’all! So many of you have been requesting a ton of strawberry dessert recipes. Well let me just remind you that I can’t do a lot of them. WHY? Because Mrs. Rosie is allergic to strawberries! Yes indeed I am allergic to them, and will not be baking anything with them anytime soon. HOWEVER, there are a few strawberry desserts that I can make for you without risking my life. This strawberry shortcake cheesecake is one of them!

How in the world did I manage to make a strawberry shortcake cheesecake without using actual strawberries? I used strawberry gelatin! It gave me just enough strawberry flavor FOR ME. If you are one of those lucky people that can eat strawberries ( I dislike you!!! HAHA) ,you can add strawberries to the cake batter. There will be directions on how to do so in the recipe below.

Just a lil FYI, this recipe is a tad bit time consuming. We’re actually using a boxed cake mix, that we will add stuff to. However, we’re also making a homemade cheesecake, as well homemade whipped cream cheese frosting. Yes, there are a lot of steps to follow, but I promise it will be worth it!



Strawberry Shortcake Cheesecake
Recipe type:Dessert
Prep time:
Cook time:
Total time:
Strawberry Shortcake Cheesecake with layers of strawberry cake, and cheesecake. This delicious cake is layered, and frosted with whipped cream cheese frosting, and sprinkled with strawberry shortcake crumbles!
  • Cake
  • 15.25 oz of Duncan Hines Classic White cake mix
  • 3 large egg whites
  • ¼ cup vegetable oil
  • 1 cup milk
  • 6 oz box of Strawberry Gelatin mix
  • ½ cup mashed strawberries (optional)
  • Cheesecake
  • 16 oz cream cheese
  • 1½ cup sugar
  • 1 tbsp vanilla extract
  • ¼ cup cornstarch
  • 3 large eggs
  • ½ cup heavy whipping cream
  • Shortcake Crumbles & Cheesecake Crust
  • (2) 11.5 oz packages of butter cookies
  • ½ 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
  • ½ cup unsalted butter
  • ½ cup whipping cream
  • 2¼ cup confectioners sugar
  1. Cake
  2. Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.
  3. Next sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.
  4. Add in 3 large egg whites, ¼ cup of vegetable oil, and 1 cup of milk.
  5. Mix the cake batter at a low speed, until the cake batter is smooth and lump free.
  6. Spray (2) 9 inch cake pans with baking spray.
  7. Pour the cake batter into each cake pan, filling them each about ¾ full.
  8. Bake the cakes on 350 F, for about 20 minutes or until done.
  9. Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.
  10. Cheesecake
  11. Place 16 ounces of cream cheese, cornstarch, and ½ cup of whipping cream into a mixing bowl into a mixing bowl, and mix.
  12. Start adding in the eggs, but one at a time.
  13. Next add in the vanilla extract, followed by the sugar.
  14. Mix until the cheesecake filling is nice and smooth.
  15. Grab a 9 inch cake pan and spray it with baking spray.
  16. Place some parchment paper at the bottom of the cake pan.
  17. Pour 3 cups of cheesecake filling into the pan.
  18. Place the cake pan on top of a cookie sheet, the pour about1½ cups of water into the cookie sheet, NOT THE CHEESECAKE.
  19. Bake the cheesecake for about 30 minutes on 350 F.
  20. Remove the cheesecake out of the oven, and let cool completely.
  21. Next add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
  22. Pulse until it resembles cookie dough.
  23. Spray a 9 inch springform pan with baking spray then add the cookie mixture in the pan.
  24. Press the cookie mixture into the bottom of the pan, and about ¼ inch up around the sides.
  25. Bake in the oven on 350 F for about 15 minutes.
  26. Remove from the oven, and let cool.
  27. Pour the remaining of the cheesecake filling into the springform, and smooth out.
  28. Bake on 350 F for about 30-35 minutes.
  29. Shortcake Crumbles
  30. Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
  31. Pulse until it resembles large crumbs.
  32. Remove half of the cookie mixture, and set to the side.
  33. Add a 6 oz package of strawberry gelatin into the food processor, and a couple drops of red food coloring.
  34. Pulse until about 5 times.
  35. Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on the sheet,
  36. Bake on 350 F for 10 minutes.
  37. Remove, and let cook, then stir the crumbles.
  38. Whipped Cream Cheese Frosting
  39. Add ½ cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
  40. Mix until well incorporated.
  41. Add in ½ cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
  42. Sprinkle in 2¼ cups of confectioners sugar, and mix until the frosting is smooth and lump free.
  43. Assemble the cake
  44. First Layer: Cheesecake with Crust
  45. Second Layer: Strawberry Cake
  46. Third Layer: Crustless cheesecake
  47. Forth Layer: Strawberry cake
  48. Frost the sides, and top of the cake.
  49. Sprinkle the shortcake crumbs on top of the cake, and pat on the sides as well.
  50. Let the cake sit for about 20 minutes before cutting into it.
  51. ENJOY!
I’m allergic to strawberries, therefore I didn’t add the ½ cup of strawberries to my cake. It still came out fine, but fill free to add strawberries to yours. You can also add strawberries on top of the cake!

For the cake I used Duncan Hines Classic White Cake. You can use a different cake mix if you choose. Just make sure that you follow the back of the cake box, but replace the water with milk.

The butter cookies that I used were Lil Dutch Maid Butter Ring Cookies.