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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

This dessert combines moist shortcake, fresh strawberries, creamy cheesecake, and a sweet strawberry sauce for a refreshing and festive treat perfect for summer celebrations.
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Prep Time 1 hour 15 minutes
Cook Time 5 hours
Total Time 6 hours 15 minutes
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 501 kcal

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.