Strawberry Shortcake Cheesecake is an irresistible blend of three delightful desserts—classic shortcake, luscious strawberries, and creamy cheesecake. Each bite swirls bright summer strawberry flavors with a smooth, rich cheesecake texture on a buttery shortcake base, creating a truly festive treat perfect for any celebration or warm-weather gathering.
This layered dessert dazzles with fresh, juicy strawberries nestled in fluffy cheesecake, topped with a delectable strawberry sauce and dollops of whipped cream. It’s a showstopper on any dessert table and a personal favorite for indulging in sweet summer moments.
- Combines beloved flavors of shortcake, fresh strawberries, and creamy cheesecake in one dessert.
- Visually stunning and perfect for summer celebrations or special occasions.
- The strawberry sauce adds an extra burst of fresh fruit flavor and vibrant color.
- The recipe balances richness with lightness for a refreshing yet decadent treat.
Ingredients
- All-purpose flour: Provides structure to the shortcake, ensuring a tender yet sturdy base for the cheesecake layers.
- Sugar (for shortcake): Adds subtle sweetness to the shortcake dough, balancing the richness of the butter.
- Baking powder: Helps the shortcake rise slightly, contributing to a light and fluffy texture.
- Baking soda: Works with the acidic ingredients to create a tender crumb in the shortcake.
- Salted butter: Adds richness and moisture to the shortcake, producing a golden, crumbly crust.
- Heavy whipping cream (for shortcake): Moistens the shortcake dough and helps create a soft, cohesive texture.
- Sugar (for strawberry sauce): Sweetens the fresh strawberry puree, brightening the natural fruit flavors.
- Cornstarch: Thickens the strawberry sauce to a glossy, spoonable consistency.
- Strawberry puree: Fresh strawberries blended into a smooth base for the vibrant strawberry sauce.
- Water: Helps activate the cornstarch and thin the strawberry sauce slightly for cooking.
- Fresh strawberries: Used both whole and sliced for layering inside and decorating the cheesecake.
- Cream cheese: The main ingredient of the cheesecake filling, adding a tangy creaminess to balance the sweetness.
- Sugar (for cheesecake filling): Sweetens the cream cheese filling for a smooth, balanced flavor.
- Heavy whipping cream (for cheesecake filling): Whipped to stiff peaks and folded in for lightness and fluffy texture.
- Powdered sugar (for cheesecake filling): Provides smooth sweetness without grittiness, enhancing the filling.
- Vanilla extract: Adds warm, aromatic notes that enhance the overall flavor complexity.
- Heavy whipping cream (for whipped cream topping): Whipped separately for a light, airy topping.
- Powdered sugar (for whipped cream topping): Sweetens the whipped cream for a delicate finish.
Instructions
- Prepare the Shortcake Base
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Preheat your oven to 375°F and line the bottom of a 9-inch springform pan with parchment paper, greasing the sides for easy removal. Mix the flour, sugar, baking powder, and baking soda in a food processor to evenly combine the dry ingredients, ensuring a consistent rise and texture. Add the butter and pulse until the mixture resembles coarse crumbs, which helps create a tender, flaky crust.
Slowly pulse in the heavy whipping cream until just moistened; the dough will be crumbly initially. Gather the dough gently into a ball and knead lightly on a non-stick surface to bring it together, ensuring an even consistency. Press it into an even layer in the springform pan, then bake for about 20 minutes or until golden on the edges. Once baked, cool the shortcake completely on a rack to firm up before layering.
- Make the Strawberry Sauce
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Combine sugar and cornstarch in a saucepan, then stir in fresh strawberry puree and water. Cook the mixture over medium heat while stirring constantly to prevent lumps or burning. Once it thickens and reaches a gentle boil, continue boiling for one additional minute to fully activate the cornstarch, giving you a glossy, thick sauce.
Remove from heat and cool completely. This sauce will add vibrant color and a burst of fresh strawberry flavor to the assembly, complementing the cheesecake layers perfectly.
- Prepare the Cheesecake Filling
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Clean and lightly grease the springform pan used for baking the shortcake, then reassemble with the cooled shortcake at the base. Line the inside edge of the pan with parchment paper to prevent the cheesecake filling from sticking and rising unevenly.
Slice 6 to 10 strawberries about the same size and place them standing against the inside edge on top of the shortcake—it creates a beautiful strawberry ring around the cheesecake once sliced. This step also helps support the cheesecake filling, keeping it neatly contained during chilling.
- Make the Cream Cheese Mixture
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In a large bowl, beat the cream cheese with sugar until smooth and creamy, eliminating lumps for the best texture. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, which adds lightness and volume to the filling.
Gently fold the whipped cream into the cream cheese mixture in two parts, maintaining an airy consistency. This technique prevents the filling from deflating, ensuring a smooth, fluffy cheesecake layer.
- Assemble Cheesecake Layers
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Spread about half a cup of cheesecake filling evenly over the shortcake base to create a thin initial layer. Cut the green tops off 18 to 24 strawberries and arrange them top-down on this layer, spacing them apart so the cheesecake filling can fill in the gaps later.
Spoon the remaining cheesecake filling over and between the strawberries, smoothing the surface. The berries might poke through the top—a charming, rustic look that’s part of the dessert’s appeal. Refrigerate the assembled cheesecake for 4 to 5 hours or until firm, allowing flavors to meld and the filling to set.
- Final Decoration and Serving
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Once chilled and firm, carefully remove the springform pan sides and place the cheesecake onto a serving platter. Whip heavy cream with powdered sugar and vanilla until stiff peaks form and pipe whipped cream decoratively around the outer edge of the cheesecake topside.
Slice remaining strawberries and arrange them inside the whipped cream ring on top of the cheesecake. Drizzle the cooled strawberry sauce over the strawberries for an elegant finish full of fresh fruit vibrancy. Keep refrigerated until serving to maintain freshness and texture.
- Use ripe, fragrant strawberries for the best flavor and natural sweetness in both the sauce and layers.
- Chilling the cheesecake is critical to allow it to set firmly, ensuring clean slices and balanced flavors.
- The parchment paper ring helps prevent sticking and keeps the sides smooth during assembly and slicing.
- Storing in an airtight container in the refrigerator maintains freshness for up to 3-4 days, depending on strawberry quality.
Storage Tips
Keep the cheesecake refrigerated in an airtight container to preserve freshness. Consume within 3 to 4 days for the best taste and texture as strawberries can release moisture over time.
Serving Suggestions
Serve chilled slices with an extra spoonful of strawberry sauce or a sprig of fresh mint for added brightness. This dessert pairs beautifully with a light sparkling wine or iced tea to complement the creamy richness and fruity notes.
- Use room temperature cream cheese for smoother mixing and to avoid lumps in the filling.
- Gently fold whipped cream into the filling to preserve air and achieve a light, fluffy texture.
- Press the shortcake dough evenly to prevent uneven baking and ensure a firm base.
- Cool the shortcake completely before adding the cheesecake filling to avoid melting or softening the cream cheese layer prematurely.
FAQs
- Can I make this cheesecake ahead of time?
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Yes, you can prepare the cheesecake up to a day in advance. Just cover it tightly and refrigerate until ready to serve.
- What if I don’t have a springform pan?
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A removable-bottom cake pan or a regular cake pan lined and greased can work, but springform pans make removal much easier for delicate cheesecakes.
- Can I substitute frozen strawberries?
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Fresh strawberries are best, but if using frozen, thaw fully and drain excess liquid to avoid a watery cheesecake.
- How do I ensure the cheesecake sets perfectly?
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Chill the assembled cheesecake for at least 4-5 hours or overnight. This allows it to firm up and develop the flavors fully.
- Can I use light cream or low-fat cream cheese?
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Full-fat cream cheese and heavy cream yield the best texture and flavor. Lower-fat options might affect creaminess and stability.
- Is it necessary to pipe the whipped cream on top?
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No, you can simply spread or dollop the whipped cream if preferred; piping adds an elegant presentation.
- Can this dessert be frozen?
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Freezing is not recommended as strawberries and whipped cream do not freeze well and the texture may become grainy upon thawing.
Strawberry Shortcake Cheesecake
Equipment
- 1 9-inch springform pan lined with parchment and greased
- 1 food processor for mixing shortcake dough
- 1 Mixing bowls for cheesecake filling and whipped cream
- 1 saucepan for cooking strawberry sauce
- 1 electric mixer for whipping cream and mixing filling
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons salted butter
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- 1 tablespoon water
- 1/4 cup strawberry puree about 10 strawberries
- 2 pounds strawberries
- 24 ounces cream cheese room temperature
- 1/2 cup sugar
- 1 cup cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and prepare a 9-inch springform pan with parchment paper and grease.
- Combine flour, sugar, baking powder, and baking soda in a food processor.
- 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 until smooth, about five turns.
- Press dough evenly into the pan and bake for about 20 minutes until edges are golden.
- Remove from oven and cool completely on a rack.
- To make strawberry sauce, combine sugar and cornstarch in a saucepan; stir in strawberry puree and water.
- Cook over medium heat, stirring constantly until thick and boiling, then boil for 1 minute.
- Remove sauce from heat and cool completely.
- Prepare springform pan again by washing, spraying with non-stick spray, reassembling with cooled shortcake.
- Line inside edge of pan between shortcake and pan with parchment paper.
- Slice 6 to 10 strawberries about the same size and arrange standing on edge against pan inside the shortcake.
- In a large bowl, beat cream cheese and sugar until smooth.
- In another bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks.
- Fold whipped cream into cream cheese mixture gently until combined.
- Spread half a cup of cheesecake filling over shortcake, making a thin layer.
- Cut tops off 18-24 strawberries and arrange them top-down on the thin cheesecake layer spaced slightly apart.
- Spoon remaining cheesecake filling over strawberries to fill spaces and spread evenly.
- Refrigerate cheesecake for 4 to 5 hours until firm.
- Remove cheesecake from pan and place on serving platter.
- Whip cold cream, powdered sugar, and vanilla extract to stiff peaks.
- Pipe whipped cream around outer top edge of cheesecake.
- Slice remaining strawberries, arrange inside whipped cream, and top with cooled strawberry sauce.
- Refrigerate until serving; store leftovers airtight in fridge for 3 to 4 days.
Notes
- Best stored refrigerated in airtight container.
- Use fresh strawberries for best flavor and texture.
- Adjust sugar in strawberry sauce based on berry sweetness.
- Makes 12 to 14 slices.
