Strawberries and Cream Dream Layer Cheesecake Cake

Why You’ll Love This Recipe

I’m a huge fan of layered desserts, and this one hits every note. The vanilla wafer crust gives the perfect crunch, the cheesecake is smooth and rich without being too heavy, and the strawberries add that natural, sweet-tart flavor that balances everything out. The shortcake crumble adds texture and that nostalgic cake flavor, while the whipped cream on top gives it a light, cloud-like finish. It looks stunning and tastes even better—plus, I can make it ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust
2 cups crushed vanilla wafer or shortbread cookies
½ cup melted butter

For the Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
2 teaspoons vanilla extract

For the Strawberry Layer
2½ cups fresh strawberries, sliced
⅓ cup sugar
1 tablespoon lemon juice

For the Shortcake Crumble
1½ cups vanilla cake or pound cake, crumbled
¼ cup melted butter

For the Topping
1 cup heavy whipping cream
3 tablespoons powdered sugar

Directions

Prepare the Crust

I preheat the oven to 325°F (160°C). Then I mix the cookie crumbs with melted butter and press the mixture firmly into the bottom of a springform pan. I bake it for 10 minutes, then set it aside to cool.

Make the Cheesecake Filling

In a large bowl, I beat the softened cream cheese with sugar until smooth and creamy. I mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until everything is combined. I’m careful not to overmix to avoid cracks.

Bake the Cheesecake

I pour the cheesecake filling over the cooled crust and bake it for 55–65 minutes. The center should still jiggle slightly. Once done, I turn the oven off, crack the door open, and let the cheesecake cool gradually before refrigerating for at least 4 hours—or overnight for best results.

Prepare the Strawberries

While the cheesecake chills, I toss the sliced strawberries with sugar and lemon juice and let them sit for about 20 minutes. This helps the berries release their juices and become extra flavorful.

Make the Shortcake Crumble

In a bowl, I mix crumbled cake or pound cake with melted butter until it’s slightly moist and crumbly. It should resemble coarse crumbs.

Assemble the Cheesecake

Once the cheesecake is fully chilled, I gently layer the shortcake crumble over the top, then spoon the juicy strawberries over the crumble. I try to spread them evenly across the top for that gorgeous finish.

Add Whipped Cream

I whip the heavy cream with powdered sugar until soft peaks form. Then I either spread it over the top or pipe swirls around the edges for a beautiful presentation.

Servings and timing

This cheesecake serves 10–12 slices and takes about 4 hours and 45 minutes total, including chill time:

• Prep time: 25 minutes

• Bake time: 55–65 minutes

• Chill time: at least 4 hours

I like to make it a day ahead to let all the layers set perfectly.

Variations

• Use a Graham Cracker Crust: If I don’t have vanilla wafers, graham crackers or digestive biscuits work well.

• Berry Mix: I’ve mixed in raspberries or blueberries with the strawberries for more color and flavor.

• Flavored Cheesecake: I sometimes add a bit of lemon zest to the cheesecake for an extra citrus note.

• Crumble Shortcut: Store-bought pound cake or vanilla muffins work perfectly for the crumble layer.

Storage and Reheating

Storage
I keep the cheesecake covered in the fridge for up to 4 days. The crust may soften slightly over time, but it still tastes amazing.

Freezing
To freeze, I leave off the strawberries and whipped cream until serving. I wrap the cheesecake tightly and freeze for up to 1 month. I thaw it overnight in the fridge before decorating.

FAQs

Can I use frozen strawberries?

I prefer fresh for the best texture, but if I’m using frozen strawberries, I thaw and drain them well before mixing with sugar and lemon juice.

Can I make this cheesecake without a springform pan?

Yes, I can use a deep 9-inch pie dish or round cake pan, but removing the slices will be trickier. A springform pan gives the cleanest results.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle. It will firm up as it cools and chills.

Can I make this ahead?

Absolutely. I usually make it a day in advance and add the strawberry and whipped cream layers just before serving for the freshest look and taste.

What can I use instead of cake for the crumble?

Vanilla cookies, ladyfingers, or even leftover scones can work in place of cake. I just make sure they’re slightly sweet and buttery.

Conclusion

Strawberries and Cream Dream Layer Cheesecake Cake is a stunning, layered dessert that delivers on every level—creamy, fruity, crunchy, and sweet. It’s the perfect treat for birthdays, spring brunches, or just when I want to make something beautiful and satisfying. With make-ahead ease and crowd-pleasing flavor, this cheesecake always gets rave reviews.

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