Strawberry shortcake cheesecake



19 oz Duncan Hines Classic White cake mix
3 large egg whites
¼ cup of vegetable oil
1 cup Milk
6 oz box of Strawberry Gelatin mix
½ cup mashed strawberries (optional)

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

12 oz packages of butter cookies
½ cup unsalted butter
2 tbsp ice water
6 oz box of Strawberry Gelatin mix
3 drops red food coloring
Whipped Cream Cheese Frosting

8 oz cream cheese
½ cup unsalted butter
½ cup whipping cream
2¼ cup confectioners’ sugar
Directions :
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, ¼ 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 ¾ 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 ½ cup of whipping cream 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 the cheesecake filling into the pan.
Place the cake pan on top of a cookie sheet, then pour about1½ 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 ¼ 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 of 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 ½ cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
Mix until well incorporated.
Add in ½ cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
Sprinkle in 2¼ 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 Fourth 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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