Strawberry Shortcake Cheesecake

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Spray two 9-inch cake pans with nonstick baking spray.

2. Step 2.

   In a large mixing bowl, whisk the white cake mix to remove lumps. Sprinkle in the strawberry gelatin mix and whisk to incorporate.

3. Step 3.

   Add the milk, egg whites, and vegetable oil to the bowl. Using a handheld mixer on low speed, mix until the batter is smooth and lump-free. If using mashed strawberries, fold them in now.

4. Step 4.

   Divide the batter evenly between the prepared cake pans, filling each about three-fourths full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

5. Step 5.

   Remove the pans from the oven and let them sit for 5 minutes. Then remove the cakes from the pans and transfer to a wire rack to cool completely. Leave the oven on.

6. Step 6.

   Spray a 9-inch cake pan with baking spray and line the bottom with parchment paper. Place the pan on a rimmed baking sheet, then pour about 1½ cups of water onto the baking sheet (not into the cake pan).

7. Step 7.

   In a large mixing bowl, combine the cream cheese, heavy cream, and cornstarch. Using a handheld mixer on medium speed, mix until light, creamy, and lump-free. Add the eggs one at a time, mixing after each addition until well incorporated. Add the vanilla, then the sugar, and mix until the filling is smooth.

8. Step 8.

   Pour 3 cups of the cheesecake filling into the prepared cake pan. Reserve the remaining filling for the crust. Bake at 350°F for about 30 minutes, or until the cheesecake is set. Remove from the oven and let cool completely on a wire rack. Leave the oven on.

9. Step 9.

   Spray a 9-inch springform pan with baking spray.

10. Step 10.

    In a food processor, combine 15 of the butter cookies with ¼ cup of the butter and 1 tablespoon of ice water. Pulse until the mixture resembles cookie dough. Transfer to the prepared springform pan and press into the bottom and about ¼ inch up the sides.

11. Step 11.

    Bake the cookie crust at 350°F for 15 minutes. Remove from the oven and let cool completely on a wire rack. Leave the oven on.

12. Step 12.

    Pour the reserved cheesecake filling into the cooled cookie crust and smooth the top. Bake for 30 to 35 minutes, or until the cheesecake is set. Remove from the oven and let cool completely on a wire rack. Once cool, run a knife around the edge of the pan, release the springform ring, and carefully transfer the cheesecake with crust onto a cake stand or large round plate. Leave the oven on.

13. Step 13.

    While the cheesecake bakes, line a rimmed baking sheet with aluminum foil.

14. Step 14.

    In the food processor, combine the remaining butter cookies with the remaining ¼ cup butter and 1 tablespoon ice water. Pulse until large crumbs form. Remove half of the crumbs from the food processor and set aside.

15. Step 15.

    Add the gelatin mix and red food coloring to the food processor with the remaining crumbs. Pulse about 5 times, or until the crumbs are red. Spread the red crumbs on the prepared baking sheet, followed by the reserved white crumbs.

16. Step 16.

    Bake the crumbs at 350°F for 10 minutes, or until crisp. Remove from the oven and let cool on a wire rack. Using your fingers, break the mixture apart into crumbles. Turn off the oven.

17. Step 17.

    In a large mixing bowl, combine the cream cheese and butter. Using a handheld mixer on medium speed, mix until well incorporated. Add the heavy cream and vanilla and mix until combined. Sprinkle in the powdered sugar and mix until the frosting is smooth and lump-free.

18. Step 18.

    To assemble: Place one strawberry cake layer on top of the cheesecake with crust on the cake stand. Place the crustless cheesecake on top, then the second strawberry cake layer.

19. Step 19.

    Frost the top and sides of the entire cake with the cream cheese frosting. Sprinkle the shortcake crumbs over the top and pat onto the sides all around the cake. Let the cake sit for about 20 minutes before cutting.