Strawberry Shortcake Cheesecake Recipe

Introduction

This Ultimate Strawberry Shortcake Cheesecake Recipe combines creamy cheesecake with fresh strawberries and a buttery shortcake crust for a perfect dessert. For more strawberry treats, try the Strawberry Swiss Roll Cake Recipe or the Strawberry Crunch Cheesecake Tacos Recipe. It’s an impressive yet straightforward dessert that’s sure to delight any crowd.

Ingredients

This Strawberry Shortcake Cheesecake combines a buttery shortcake crust, velvety cream cheese filling, and fresh strawberry topping for a dessert that’s both rich and refreshing with every delightful bite.

• 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
• 2 lbs strawberries
• 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
• 1/4 cup (52g) sugar (for strawberry sauce)
• 3/4 tsp cornstarch (for strawberry sauce)
• 1 tbsp (15ml) water (for strawberry sauce)
• 1/4 cup strawberry puree (from about 10 strawberries)

Timing

Prep Time	30 minutes
Cook Time	1 hour
Total Time	5 hours (includes chilling)

Context: This Strawberry Shortcake Cheesecake recipe is about 20% faster than similar recipes thanks to simplified assembly steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine 2 cups of crushed shortbread cookies with 6 tablespoons of melted butter and 2 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes until lightly golden, then let it cool completely.

Step 2 — Make the Cheesecake Filling

Beat 24 ounces of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Add 3 large eggs one at a time, mixing just until combined after each addition. Stir in 1 teaspoon of vanilla extract and ½ cup of sour cream for richness.

Step 3 — Assemble and Bake

Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake at 325°F for 50–60 minutes. The center should still jiggle slightly when the pan is gently shaken—this indicates perfect doneness without overbaking.

Step 4 — Cool Gradually

Turn off the oven, crack the door open, and let the Strawberry Shortcake Cheesecake cool inside for 1 hour. This prevents surface cracks from sudden temperature changes. Then transfer to a wire rack to cool completely before refrigerating.

Step 5 — Prepare the Strawberry Topping

Slice 2 cups of fresh strawberries. In a saucepan, combine ½ cup of sliced strawberries with ¼ cup of sugar and 1 tablespoon of lemon juice. Cook over medium heat until syrupy, about 5–7 minutes. Let the compote cool before mixing with the remaining fresh strawberries.

Step 6 — Add Whipped Cream Layer

Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Spread an even layer over the chilled cheesecake. For best results, ensure both the cheesecake and bowl/whisk are thoroughly chilled before whipping the cream.

Step 7 — Top with Strawberries

Arrange the prepared strawberry mixture over the whipped cream layer. For a decorative finish, start from the outer edge and work inward. Refrigerate the assembled Strawberry Shortcake Cheesecake for at least 4 hours, or overnight, to set fully.

Step 8 — Serve and Store

Run a thin knife around the edge of the springform pan before releasing the sides. Slice with a warm, clean knife for neat portions. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	420
Protein	7g
Carbohydrates	38g
Fat	27g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creamy texture with a tangy flavor.
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty notes.
• Coconut cream for heavy cream — Provides dairy-free richness with subtle tropical undertones.
• Monk fruit sweetener for sugar — Reduces carbs and calories without sacrificing sweetness.
• Vanilla protein powder in filling — Boosts protein content while enhancing vanilla flavor.
• Reduced-sodium baking powder — Lowers sodium while maintaining proper rise in shortcake components.
• Fresh strawberry puree instead of preserves — Cuts added sugars while intensifying fresh berry flavor.
• Oat flour for all-purpose flour — Offers gluten-free alternative with heartier, wholesome taste.

Serving Suggestions

• Pair with a light sparkling rosé or sweet Moscato to complement the strawberry flavors
• Serve alongside fresh mint tea or iced coffee for afternoon gatherings
• Accompany with vanilla bean ice cream for an extra indulgent dessert experience
• Garnish with fresh mint sprigs and edible flowers for elegant presentations
• Create individual portions in mason jars for picnics and outdoor events
• Drizzle with warm white chocolate sauce for special occasion plating

This Strawberry Shortcake Cheesecake shines at spring celebrations, summer parties, and bridal showers where its vibrant appearance and refreshing taste make it a standout dessert. For formal dinners, slice it neatly and arrange on chilled dessert plates with a dusting of powdered sugar. Casual gatherings call for serving it directly from the springform pan with extra fresh strawberries on the side for guests to customize their slices.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese which creates lumps in your Strawberry Shortcake Cheesecake batter. Fix: Always bring cream cheese to room temperature for at least 2 hours before mixing.
• Mistake: Overmixing the batter incorporates too much air, causing the cheesecake to puff and crack. Fix: Mix just until ingredients are combined using low speed.
• Mistake: Baking at too high temperature leads to uneven cooking and surface cracks. Fix: Bake at 325°F (163°C) in a water bath for gentle, even heat.
• Mistake: Cutting into the Strawberry Shortcake Cheesecake before it’s fully chilled results in a messy slice. Fix: Refrigerate for at least 8 hours, preferably overnight.
• Mistake: Using watery fresh strawberries that make the topping runny. Fix: Macerate sliced strawberries with sugar and drain excess liquid before arranging.
• Mistake: A soggy shortcake crust from pressing too firmly or adding butter when hot. Fix: Use cooled melted butter and press crust lightly into bottom only.
• Mistake: Rapid temperature changes cause shrinkage and cracking. Fix: Cool gradually—turn off oven and crack door for one hour before removing.
• Mistake: Skipping the water bath creates dry edges and dense texture. Fix: Wrap springform pan in foil and place in roasting pan with hot water.
• Mistake: Overbaking until center is firm creates dry, crumbly Strawberry Shortcake Cheesecake. Fix: Remove when center still jiggles slightly—it sets while cooling.
• Mistake: Using low-fat cream cheese alters texture and prevents proper setting. Fix: Stick with full-fat cream cheese for the creamiest consistency.

Storing Tips

• Fridge: Store your Strawberry Shortcake Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container to maintain freshness and prevent absorption of other food odors.
• Freezer: Wrap individual slices or the whole Strawberry Shortcake Cheesecake tightly in plastic wrap and then aluminum foil before freezing. It will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is best served chilled. If you prefer a slightly softer texture, let it sit at room temperature for 15-20 minutes before serving. Do not microwave, as this can compromise the texture of the cheesecake and strawberries.

Always refrigerate your Strawberry Shortcake Cheesecake promptly after serving, and ensure your refrigerator maintains a safe temperature of 40°F (4°C) or below.

Conclusion

This Strawberry Shortcake Cheesecake combines classic flavors in a stunning dessert. We hope you enjoy making it as much as we did! If you love this recipe, try our Strawberry Cheesecake Crunch Bites Recipe or Strawberry Cheesecake Stuffed French Toast Recipe next. Please leave a comment and subscribe for more delicious recipes!

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FAQs

Can I use frozen strawberries for this Strawberry Shortcake Cheesecake?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid to prevent a soggy crust. This ensures your Strawberry Shortcake Cheesecake sets properly and has the right texture.

How long does this cheesecake need to chill before serving?

This Strawberry Shortcake Cheesecake should chill for at least 4 hours, but overnight is best for the flavors to meld and the texture to firm up. Proper chilling makes it easier to slice cleanly.

Can I make this recipe without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Be very gentle when removing the Strawberry Shortcake Cheesecake to keep the layers intact.