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Strawberry Shortcake Cheesecake

A delicious Strawberry Shortcake Cheesecake featuring a buttery shortcake crust, a creamy no-bake vanilla cheesecake filling, and loads of fresh strawberries.

  • Total Time: 4 hours 48 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch springform pan.
  2. For the shortcake crust: In a large bowl, mix flour, sugar, baking powder, and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in heavy whipping cream until a soft dough forms. Press dough into the bottom of the prepared pan.
  3. Bake crust for 15-18 minutes until golden. Let cool completely.
  4. For the strawberry sauce: In a small saucepan, combine sugar, cornstarch, and water. Stir in strawberry puree. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool.
  5. For the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold whipped cream mixture into cream cheese mixture.
  6. Pour half of the cheesecake filling over the cooled crust. Arrange sliced strawberries around the outer edge of the pan, pressing them upright against the sides.
  7. Pour remaining filling over the strawberries. Smooth the top.
  8. Refrigerate for at least 4 hours, or until set.
  9. Before serving, top with cooled strawberry sauce and additional fresh strawberries.

Notes

For best results, use room temperature cream cheese. Chill the springform pan before adding the filling for easier release. Substitute fresh strawberries with frozen if needed, but thaw and drain excess liquid first.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 22
  • Sodium: 280
  • Fat: 28
  • Saturated Fat: 17
  • Unsaturated Fat: 8
  • Trans Fat: 1
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 90