If you’re craving the perfect blend of creamy richness and fresh, fruity brightness, you have to try this Strawberry Shortcake Cheesecake Recipe. It’s a heavenly dessert that combines the tender crumb of classic shortcake with the smooth, velvety texture of cheesecake, all topped with succulent strawberries and luscious whipped cream. Every bite feels like a celebration of spring and summer rolled into one, making it ideal for family gatherings or whenever you want to treat yourself to something spectacular. Trust me, this recipe will quickly become a beloved favorite in your dessert rotation.
Ingredients You’ll Need
Creating this Strawberry Shortcake Cheesecake Recipe is straightforward because it relies on simple, fresh ingredients that come together beautifully to create layers of flavor and texture. Each ingredient is carefully chosen to balance sweetness, creaminess, and that vibrant strawberry punch.
- All-purpose flour (1 3/4 cups): The foundation for the tender and crumbly shortcake base that holds the cheesecake filling.
- Sugar (1/4 cup + 1/4 cup + 1/2 cup): Multiple amounts used separately to sweeten different components like the shortcake, strawberry sauce, and cheesecake filling perfectly.
- Baking powder (1 1/2 tsp): Helps the shortcake rise slightly for a light texture.
- Baking soda (1/2 tsp): Works alongside baking powder to ensure the shortcake is just right in density.
- Salted butter (5 tbsp): Adds richness and moisture to the shortcake base.
- Heavy whipping cream (3/4 cup + 2 tbsp + 1 cup + 1/2 cup): Essential for moistening the shortcake and creating the fluffy cheesecake and whipped cream layers.
- Cornstarch (3/4 tsp): Thickens the strawberry sauce into a luscious glaze.
- Water (1 tbsp): Used to help cook the strawberry sauce to the perfect consistency.
- Strawberry puree (1/4 cup): Bursting with fresh berry flavor, it infuses the sauce with genuine strawberry sweetness.
- Fresh strawberries (2 lbs): The star ingredient—used sliced, whole, and diced for garnishing, layering, and sauce.
- Cream cheese (24 oz): The creamy heart of the cheesecake filling that makes this dessert decadently smooth.
- Powdered sugar (1/2 cup + 1/4 cup): Adds gentle sweetness to the cream cheese filling and whipped cream topping.
- Vanilla extract (1 tbsp + 1/2 tsp): Enhances the overall flavor with warm, fragrant notes.
How to Make Strawberry Shortcake Cheesecake Recipe
Step 1: Prepare the Shortcake Base
Begin by preheating your oven to 375°F and preparing a 9-inch springform pan with parchment paper at the bottom and greasing the sides. Mixing the flour, sugar, baking powder, and baking soda in a food processor helps evenly distribute the leavening agents. Adding cold butter and pulsing produces a crumbly texture perfect for shortcake. Then, gradually incorporate heavy cream until the dough just comes together—don’t worry if it’s still crumbly! Knead gently just a few times to form a cohesive dough, press it evenly into your pan, and bake for 20 minutes or until golden at the edges. This shortcake is the perfect sturdy yet tender foundation for the cheesecake layer.
Step 2: Make the Strawberry Sauce
While your shortcake cools, prepare the strawberry sauce by combining sugar and cornstarch in a saucepan, then stirring in the fresh strawberry puree and a splash of water. Cook this mixture over medium heat, stirring constantly until it thickens and starts to boil—then let it boil for exactly one minute before removing it from heat. Let this cool fully to develop a smooth, glossy sauce bursting with fresh strawberry flavor that will beautifully complement the cheesecake topping.
Step 3: Assemble the Cheesecake Filling and Layer
Before you start the filling, prepare your springform pan again by washing it and greasing it, then place the cooled shortcake back inside. Line the edge with parchment to keep the filling contained. Slice 6 to 10 strawberries and place them upright around the edge, pressed against the pan — this charming detail adds a lovely visual and flavor contrast.
Beat cream cheese and sugar until smooth, then whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two batches so you maintain a light, airy cheesecake filling. Spread a thin layer of this filling over the shortcake, arrange whole strawberries on top spaced evenly, and then dollop and spread the remaining cheesecake filling over and around the berries. It’s okay if some strawberries peek through; it adds beautiful texture and appeal. Refrigerate for 4 to 5 hours until the cheesecake sets firmly.
Step 4: Final Assembly and Decoration
Once your Strawberry Shortcake Cheesecake Recipe has chilled thoroughly, carefully remove it from the springform pan and set it on a platter. Whip the remaining heavy cream with powdered sugar and vanilla extract into stiff peaks and pipe it as a decorative border around the top edge of the cheesecake. Finish by arranging sliced strawberries within that border and generously spooning the cooled strawberry sauce over the top. Pop this back into the fridge to chill until ready to impress your guests with a stunning and delicious dessert.
How to Serve Strawberry Shortcake Cheesecake Recipe
Garnishes
Fresh strawberries shine as the obvious garnish here, but you can also add a sprinkle of finely chopped mint or a light dusting of powdered sugar for an extra touch of elegance. The piped whipped cream border offers both visual appeal and creamy contrast with every bite, elevating the dessert’s presentation effortlessly.
Side Dishes
This strawberry delight pairs wonderfully with simple accompaniments like a scoop of vanilla bean ice cream or a refreshing glass of sparkling rosé. For a brunch spread, consider serving it alongside freshly brewed coffee and light fruit salads to balance the richness of the cheesecake.
Creative Ways to Present
If you want to jazz up this Strawberry Shortcake Cheesecake Recipe for a party, slice into individual portions and serve each on a pretty dessert plate with an extra drizzle of strawberry sauce and a sprig of fresh mint. You might also experiment by layering it into clear glasses for stunning parfait-style servings, perfect for smaller gatherings or elegant buffets.
Make Ahead and Storage
Storing Leftovers
Keep any extra cheesecake refrigerated in an airtight container to preserve freshness. It’s best enjoyed within 3 to 4 days since strawberries can lose their peak flavor and texture after that period.
Freezing
You can freeze the cheesecake if needed—wrap it tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator. Keep in mind the texture of fresh strawberries might soften slightly after freezing, so it’s best to freeze before adding fresh garnishes.
Reheating
This dessert is best served chilled, so reheating is not recommended. If you want to take the chill off slightly, simply let slices sit at room temperature for about 15 minutes before serving.
FAQs
Can I use frozen strawberries in this recipe?
Fresh strawberries are preferred for the best texture and flavor, but if frozen strawberries are all you have, thaw them completely and drain excess liquid before pureeing or slicing to avoid a soggy cheesecake.
Is it necessary to use a springform pan?
Yes, a springform pan makes it much easier to remove the cheesecake without damaging its delicate layers, especially since this dessert combines a shortcake base and soft filling.
Can I make the strawberry sauce ahead of time?
Absolutely! The strawberry sauce can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before drizzling over the cheesecake.
What if I don’t have a food processor for the shortcake?
No worries! You can cut the butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs, then add cream gradually and mix gently.
How do I know when the whipped cream is at stiff peaks?
When you lift the whisk, the cream should hold its shape firmly without folding back into itself. It will look smooth and thick, perfect for folding into the cream cheese or piping as a garnish.
Final Thoughts
This Strawberry Shortcake Cheesecake Recipe really is a dream dessert that you’ll want to make again and again. Its layers of buttery shortcake, divine cheesecake filling, and juicy strawberries are a match made in heaven. Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, this recipe delivers warmth, joy, and that unmistakable feeling of homemade love in every slice. So go ahead, grab those fresh strawberries, roll up your sleeves, and make some magic happen in your kitchen!
Print
Strawberry Shortcake Cheesecake Recipe
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
Description
This Strawberry Shortcake Cheesecake combines the delightful crumbly texture of a classic shortcake with the creamy richness of cheesecake, topped with fresh strawberries and a luscious strawberry sauce. Perfect for dessert lovers, this elegant no-bake cheesecake offers a harmonious blend of fruity freshness and creamy indulgence, making it an impressive centerpiece for any occasion.
Ingredients
Shortcake
- 1 3/4 cups (228g) all purpose flour
- 1/4 cup (52g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 5 tbsp (70g) salted butter
- 3/4 cup plus 2 tbsp (210ml) heavy whipping cream
Strawberry Sauce
- 1/4 cup (52g) sugar
- 3/4 tsp cornstarch
- 1 tbsp (15ml) water
- 1/4 cup strawberry puree (from about 10 strawberries)
Cheesecake Filling
- 24 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tbsp vanilla extract
- 2 lbs strawberries (divided: 6–10 for lining, 18–24 for topping, remainder for slicing)
Whipped Cream Topping
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make shortcake dough: In a food processor bowl, combine flour, sugar, baking powder, and baking soda. Add butter and pulse until mixture resembles coarse crumbs. Slowly add heavy cream and pulse until just moistened. Gather dough into a ball and knead gently on a non-stick surface about five turns until just smooth.
- Bake shortcake: Press dough evenly into the springform pan. Bake for about 20 minutes or until edges turn golden. Remove from oven, let cool completely on a cooling rack, then remove from pan.
- Prepare strawberry sauce: In a saucepan, combine sugar and cornstarch. Stir in strawberry puree and water. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute then remove from heat and cool completely.
- Prepare cheesecake pan: Clean the springform pan, spray with non-stick spray, and reassemble with the cooled shortcake at the bottom. Line the gap between pan and shortcake with parchment paper to prevent sticking and contain filling.
- Arrange strawberries around edges: Slice 6-10 strawberries similarly sized and place standing against the inside edges of the pan on top of the shortcake layer.
- Make cheesecake filling: Beat cream cheese and sugar until smooth and combined. In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream gently into the cream cheese mixture in two parts until well combined.
- Apply thin cheesecake layer: Spread about 1/2 cup of cheesecake filling thinly over the shortcake base.
- Arrange strawberries on cheese layer: Remove green tops from 18-24 strawberries and place them upright, spaced apart, on the thin cheesecake layer.
- Fill and top with cheesecake filling: Spoon remaining cheesecake filling over and around the upright strawberries, spreading evenly. Some strawberries may peek through; this is normal.
- Chill cheesecake: Refrigerate the assembled cheesecake for 4-5 hours or until firm.
- Prepare whipped cream topping: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form for decoration.
- Assemble final presentation: Remove cheesecake from springform pan and place on serving platter. Pipe whipped cream around the top outer edge of cheesecake. Slice remaining strawberries and arrange inside whipped cream border on top.
- Add strawberry sauce: Spoon the cooled strawberry sauce over the strawberries on top of the cake.
- Store properly: Refrigerate until ready to serve. Keep in an airtight container and consume within 3-4 days for best freshness.
Notes
- Ensure cream cheese is at room temperature before mixing for a smooth filling.
- Do not over-knead the shortcake dough; it should still be slightly crumbly for the best texture.
- Arrange strawberries upright carefully to create a decorative edge and texture contrast.
- Chill cheesecake well to allow filling to set properly before serving.
- Use fresh, ripe strawberries for best flavor and appearance.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
