Sugary sweet and crunchy waffle bowls are coated with strawberry shortcake crumbs and filled with a light and fluffy cheesecake mixture, topped with fresh strawberries, and more strawberry shortcake crumbs. This gorgeously impressive dessert is for the serious strawberry lover!

Back in February of this year, I shared a few recipes which rely heavily on homemade strawberry shortcake crumbs. When I make a batch of those crumbs, I double the recipe, Dear Reader, that is why I still have a few recipes to share with you which were perfected and photographed back in February, Strawberry Shortcake Cheesecake Waffle Bowls being one of them!
I know that is a super long title and every time I attempt to say it, I get a little tongue-tied. But, whenever I develop a recipe I try to name it in a way that lets one know exactly what it is without the need to read the entire recipe. In this particular case, right off the bat you know this dessert has a strawberry shortcake flavour, is prepared with a cheesecake filling, and the waffle bowls act as a vessel. There is really no mistaking it!
For this particular recipe, you will use about a cup and a half of strawberry shortcake crumbs. Even then, you will still have some leftover crumbs. One of my favourite ways to use up the leftover crumbs is to stir a couple of tablespoons into some plain yogurt. It is really good! But, for now, let’s get into this recipe!
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STRAWBERRY SHORTCAKE CRUMBS
Remember those pink and white ice cream bars with the strawberry-flavoured crumb coating? I do! In fact, they were my favourite ice cream bar when I was growing up. Now that I’m older, I don’t care much for ice cream, because it doesn’t seem to agree with me. I’m not lactose intolerant, but ice cream makes me feel bloated and blah, so I stay away from it as much as possible.
Now, in the instance that the ice cream in question is strawberry, I can’t pass it up. Because of the fact that I’m not a fan of ice cream, it is safe to assume that I am not an ice cream connoisseur. So, go easy on me when I tell you that my favourite ice cream is cheap ice cream, and the more artificial the strawberry flavour, the more I love it! I won’t name the brands that I like, but they package their ice cream in boxes. That’s all I’m going to say!
The number of Strawberry Shortcake Ice Cream Bars I ate when I was a kid is too high to count. I can’t tell you what the brand was, but the closest I can find are these by Good Humor. (I had to re-type ‘humor’ about five times before I could get my brain to let go of the O that should be in there – humour – it’s the Canadian in me!) Something tells me that in the 80s, the go-to brand was Nestle. Anyway, I digress!

INGREDIENTS NEEDED FOR THIS RECIPE
You might have guessed by now that you need a batch of Strawberry Shortcake Crumbs. Go ahead, and click on the link. It will open and new page so you won’t lose this one. The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
To Make the Crumbs:
- Vanilla Pudding – Just a plain box of powdered mix is all you need. There’s no need to mix it according to the instructions on the package.
- Strawberry Jello – Again, this is just the powder. You will use the powder as it is – no need to mix it and let it set.
- Flour – Regular all-purpose flour is good.
- Butter – I used salted butter to offset some of the sweetness. Unsalted butter is certainly okay too.
- Golden Oreos – These are vanilla-flavoured Oreos. You’ll use one full package of Golden Oreos.
CLICK HERE TO GET THE RECIPE INSTRUCTIONS FOR THE CRUMBS
For the Cheesecake Filling:
- Cream Cheese – When baking with cream cheese it is always best to use brick style rather than whipped or cream cheese in a tub. The brick style is firmer and more condensed. Cream cheese adds texture and flavour to baked items.
- Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. It is used in frostings quite often. When dusted lightly onto cakes and cookies, it adds just a touch of sweetness, but more importantly, it looks very visually appealing!
- Cream – Sometimes called whipping cream or heavy cream, this high-fat content dairy product is often used for dessert toppings, ice creams, and even some cakes and cookies. Look for a cream with 35 – 38% fat content.
- Sour Cream – Baking with sour cream is a great way to keep baked goods moist while adding texture and richness. In this recipe, it helps to add creaminess while balancing the sweetness.
Assembly and Other Ingredients:
- Waffle Bowls or Cups
- White Chocolate Chips
- Strawberries

LET’S TALK WAFFLE BOWLS
Waffle bowls are golden brown in colour, and tend to be a little bit brittle. We all love that snap-crunch that we get when we bite into a waffle cone once we have eaten the ice cream down far enough. A waffle bowl has the same texture!
You can make your own waffle bowls at home, but you will need some special equipment. If you don’t already own one, you will need to buy a waffle cone maker. Don’t confuse it with a waffle iron; they’re quite different! Waffle irons have deep grids intended for big, fluffy waffles, whereas waffle cone makers have a very shallow grid. The batter is also completely different, of course! Then you will need to drape the flat waffle over the bowls and press them down gently so that once they are inverted, they make perfect bowls.
I’ll tell you how I made them without having to buy another appliance. I added them to my online grocery cart and send John.e to the store to pick them up. It was such an easy way to make them and I had zero cleanup to do! Ha! The bowls I’m using are from the President’s Choice brand. You can find them here. You can also buy waffle bowls on Amazon.

HOW TO MAKE STRAWBERRY SHORTCAKE CHEESECAKE WAFFLE BOWLS
This recipe comes together easily but in steps. The first step is to make the strawberry shortcake crumbs. Click here to see how to do that. While the baked portion of the crumbs cools, you can prepare the other parts of this recipe so that all that is needed is some assembly.
Preparing the Waffle Bowls
Add the white chocolate chips to a microwave-safe bowl. Microwave on medium power for 30 seconds. Remove from the microwave and stir well with a rubber spatula. Microwave again for 30 seconds on medium power and stir well. Repeat this until the chocolate is melted and smooth.
Using a silicone pastry brush, brush the melted chocolate onto the entire outer surface of a waffle bowl. Immediately roll the chocolate-covered portion of the waffle bowl into the strawberry shortcake crumbs until well coated. Continue to do this until all 4 waffle bowls are covered. Set them aside for 2 hours for the chocolate to firm up or pop them in your fridge for 20 minutes.

Mixing the Cheesecake Filling
In the meantime, beat the cream cheese until smooth. Add the confectioner’s sugar, one cup at a time, and beat well into the cream cheese. Next, add two tablespoons of heavy cream and ¼ cup of sour cream. Beat into the cream cheese mixture until well combined. Cover and refrigerate until ready to use.
Let’s Assemble!
To assemble, transfer the cream cheese mixture to a piping bag fitting with a large piping tip. This will make it easier to get the cream cheese mixture into the waffle cups. Of course, you can always spoon it in and smooth it out with the back of a spoon too. Layer the bottom of each waffle bowl with 1/8th of the cream cheese mixture.
Top that layer with fresh strawberries. Pipe a large rosette shape onto the strawberry layer and into the center of each waffle bowl. If you are not using a piping bag, you can dollop with a spoon or use a cookie scoop to mound the cream cheese mixture.
Sprinkle over the strawberry shortcake crumbs and top with washed, unhulled, strawberry halves. Serve immediately. These strawberry shortcake cheesecake waffle bowls can be covered and stored in your refrigerator for 4-6 hours before serving.

MAKE EVERYTHING AHEAD OF TIME
You can follow the steps in the previous section and prepare these Strawberry Shortcake Cheesecake Waffle Cups ahead of time. If tightly covered and refrigerated, they will keep for at least two days – maybe more! (They didn’t last that long in our home!) Alternatively, you can prepare the strawberry shortcake crumbs, the waffle bowls, and the cream cheese filling a few days in advance. The waffle cups can sit at room temperature as long as they are stored in a sealed container.
That about covers it! Let me share this tidbit of information with you. Once I photographed these, we shared two of them with our neighbours, Melissa and Adrian. Adrian later reported back that they were quite good, but he felt that they were quite large and that one bowl could possibly be shared between two people. So keep that in mind, Dear Reader! Even though I used mini waffle bowls, it makes for a substantial dessert.
Finally, if you cannot source waffle bowls, you can absolutely make this dessert with cones as well. The bowls are served on a plate, but if you prepare these in cones, they can be held in your hand just like an ice cream cone! If I were to use cones, I would have coated the inside of the cone with melted white chocolate and strawberry shortcake crumbs. This would keep them from being quite messy to eat if holding them in your hand. Enjoy!

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Strawberry Shortcake Cheesecake Waffle Bowls
Ingredients
- 4 waffle bowls
- 1 cup white chocolate chips
- 2 cups strawberry shortcake crumbs
- 8 ounces cream cheese
- 2 cups confectioner's sugar
- 2 tablespoons cream
- 1/4 cup sour cream
- 1/2 pint strawberries (save 4, but wash, hull, and slice the rest)
Instructions
- This recipe comes together easily but in steps. The first step is to make the strawberry shortcake crumbs. While the baked portion of the crumbs cools, you can prepare the other parts of this recipe so that all that is needed is some assembly.
- Add the white chocolate chips to a microwave-safe bowl. Microwave on medium power for 30 seconds. Remove from the microwave and stir well with a rubber spatula. Microwave again for 30 seconds on medium power and stir well. Repeat this until the chocolate is melted and smooth.
- Using a silicone pastry brush, brush the melted chocolate onto the entire outer surface of a waffle bowl. Immediately roll the chocolate-covered portion of the waffle bowl into the strawberry shortcake crumbs until well coated. Continue to do this until all 4 waffle bowls are covered. Set them aside for 2 hours for the chocolate to firm up or pop them in your fridge for 20 minutes.
- In the meantime, beat the cream cheese until smooth. Add the confectioner’s sugar, one cup at a time, and beat well into the cream cheese. Next, add two tablespoons of heavy cream and ¼ cup of sour cream. Beat into the cream cheese mixture until well combined. Cover and refrigerate until ready to use.
- To assemble, transfer the cream cheese mixture to a piping bag fitted with a large piping tip. This will make it easier to get the cream cheese mixture into the waffle cups. Of course, you can always spoon it in and smooth it out with the back of a spoon too. Layer the bottom of each waffle bowl with 1/8th of the cream cheese mixture.
- Top that layer with fresh strawberries. Pipe a large rosette shape onto the strawberry layer and into the center of each waffle bowl. If you are not using a piping bag, you can dollop with a spoon or use a cookie scoop to mound the cream cheese mixture.
- Sprinkle over the strawberry shortcake crumbs and top with washed, unhulled, strawberry halves, from the remaining 4 whole strawberries. Serve immediately. These strawberry shortcake cheesecake waffle bowls can be covered and stored in your refrigerator for 4-6 hours before serving.
Nutrition
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Sue says
Now this is a dessert!!! I’m going to make it for Fathers Day. Thanks 🙂