Strawberry Shortcake Cheesecake Recipe
If you’re craving the ultimate mashup of two beloved desserts, Strawberry Shortcake Cheesecake is about to become your new obsession. Imagine this: a buttery vanilla wafer crust, silky smooth cheesecake swirled with homemade strawberry sauce, clouds of whipped cream, and a sprinkle of vibrant strawberry shortcake crumble on top. Every bite is a celebration of creamy, fruity, and crumbly textures that makes this showstopper perfect for birthdays, summer gatherings, or just a well-deserved treat at home!
Ingredients You’ll Need
The beauty of Strawberry Shortcake Cheesecake is how each ingredient brings something special to the party. Simple, everyday staples transform into layers of flavor, color, and pure joy. Here’s what you’ll need and why they matter:
- Vanilla wafer crumbs: The soul of the crust, adding a sweet, nostalgic flavor and a perfect crunch.
- Unsalted butter: Melted and mixed with the crumbs, it binds the base and gives richness.
- Cream cheese: The star of the cheesecake layer, delivering that irresistibly creamy and tangy texture.
- Granulated sugar: Sweetens both the cheesecake and the fresh strawberry layer, ensuring balanced flavor throughout.
- Sour cream: Adds a lovely tang and keeps the cheesecake lusciously smooth.
- Vanilla extract: Enhances the sweetness and aroma in both the filling and whipped topping.
- Large eggs: Bind the cheesecake and give it structure while keeping it velvety.
- Fresh strawberries: The heart of the strawberry layer, bringing vibrant color and juicy, real fruit flavor.
- Water: Helps break down the berries and creates a saucy consistency for swirling.
- Cornstarch: Thickens the strawberry layer so it stays beautifully swirled and not runny.
- Heavy cream: Whips up into decadent clouds for the topping.
- Powdered sugar: Sweetens the whipped cream just right.
- All-purpose flour: Key for the crumbly shortcake topping, adding structure and crunch.
- Freeze-dried strawberries: Crushed for a punch of intense strawberry flavor and that gorgeous pink color in the crumble.
How to Make Strawberry Shortcake Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to ensure an easy release later. In a bowl, mix together your vanilla wafer crumbs with the melted butter until every crumb is coated and glistening. Press this mixture firmly into the bottom of the pan, using the bottom of a glass to get it nice and even. Bake for 10 minutes, then set aside to cool while you get started on the luscious layers that make Strawberry Shortcake Cheesecake so memorable.
Step 2: Make the Strawberry Layer
In a saucepan over medium heat, combine your hulled and chopped strawberries with granulated sugar and water. Let the mixture simmer and bubble for about 5–7 minutes, stirring occasionally, until the strawberries break down and release their juices. Stir in the cornstarch and cook for another 1–2 minutes until the sauce thickens to a jam-like consistency. Set the strawberry sauce aside to cool completely; you’ll be swirling this into your cheesecake for gorgeous ribbons of fruitiness.
Step 3: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s completely smooth and lump-free—this is key for that dreamy texture. Add in the granulated sugar, sour cream, and vanilla extract, mixing until everything is silky and fully combined. With the mixer on low, beat in the eggs one at a time, scraping down the bowl as needed. This patient step is what gives the Strawberry Shortcake Cheesecake its signature velvety-smooth bite.
Step 4: Assemble and Swirl
Pour half of the cheesecake batter over your prepared crust, smoothing it into an even layer. Next, spoon half of the strawberry sauce in dollops over the batter. Repeat with the remaining cheesecake batter and strawberry sauce. Take a butter knife and gently swirl through the layers, creating beautiful streaks of strawberry throughout. Pop the springform pan onto a baking sheet (just in case of leaks!) and get ready to bake.
Step 5: Bake and Chill
Bake the cheesecake in your preheated oven for 50–60 minutes, or until the center is just set and doesn’t jiggle like liquid. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour—this helps prevent cracks and keeps the texture ultra creamy. Afterward, transfer the pan to the fridge and chill for at least 4 hours, or overnight if you can wait. This resting time is what marries all the flavors and sets the Strawberry Shortcake Cheesecake for perfect slicing.
Step 6: Whip and Crumble
While your cheesecake chills, make the whipped topping by beating cold heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form. For the shortcake crumble, mix flour, crushed freeze-dried strawberries, sugar, and melted butter until crumbly, then bake at 350°F for 10–12 minutes, stirring halfway through. Let the crumble cool—it will crisp up beautifully. Once the cheesecake is fully chilled, slather the top with a thick layer of whipped cream and generously sprinkle on the shortcake crumble. Every bite will be a celebration of texture and flavor!
How to Serve Strawberry Shortcake Cheesecake
Garnishes
For a truly showstopping presentation, top your Strawberry Shortcake Cheesecake with extra fresh strawberries, a few sprigs of mint, or even a drizzle of strawberry sauce if you have some left over. The shortcake crumble not only adds a delightful crunch but also that irresistible bakery-style look. A dusting of powdered sugar is the cherry on top—literally and figuratively!
Side Dishes
This dessert is the star of any table, but if you want to pair it, try serving with a refreshing glass of lemonade, a fruity iced tea, or even a scoop of vanilla bean ice cream. If it’s a full celebration, complement the cheesecake with a platter of fresh summer berries or a crisp, simple salad to balance the richness.
Creative Ways to Present
Get playful with your Strawberry Shortcake Cheesecake! Cut it into mini squares for party-perfect bites, serve slices in mason jars for a picnic vibe, or layer cubes of cheesecake, whipped cream, and crumble in dessert glasses for a stunning parfait. You can even use individual tart pans for personal cheesecakes—adorable and impressive!
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Shortcake Cheesecake tasting fresh, cover the cake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay delicious for up to 4 days, and you’ll love having a slice ready for whenever the craving hits.
Freezing
Strawberry Shortcake Cheesecake freezes beautifully! Wrap individual slices or the whole cake (without the whipped topping and crumble) in plastic wrap, then foil. Store in the freezer for up to 1 month. Thaw overnight in the fridge before adding the finishing touches.
Reheating
Cheesecake is meant to be enjoyed chilled, so reheating isn’t necessary. If you like your slice just slightly softer, let it sit at room temperature for 20–30 minutes before serving. This brings out all the creamy, dreamy flavors.
FAQs
Can I use frozen strawberries for the strawberry layer?
Absolutely! If fresh strawberries aren’t in season, frozen ones work beautifully. Just thaw and drain them first to avoid excess moisture in your strawberry sauce.
What can I use if I don’t have a springform pan?
A deep 9-inch cake pan can work in a pinch, but make sure to line it well with parchment and leave overhangs for easy removal. Springform pans are best for that classic, clean cheesecake edge.
How do I prevent cracks on top of the cheesecake?
Cracks are often caused by sudden temperature changes or overbaking. Letting the cheesecake cool gradually in the oven with the door cracked helps keep the top smooth and flawless.
Can I make the shortcake crumble ahead of time?
Definitely! The shortcake crumble can be made up to 3 days in advance and stored in an airtight container at room temperature. Just sprinkle it on right before serving for maximum crunch.
Is this recipe gluten-free?
As written, Strawberry Shortcake Cheesecake is not gluten-free due to the vanilla wafers and all-purpose flour. However, you can easily swap these for your favorite gluten-free alternatives to make it suitable for everyone.
Final Thoughts
If you’re searching for a dessert that’s as gorgeous as it is delicious, Strawberry Shortcake Cheesecake is guaranteed to delight. It’s a labor of love that pays off in every creamy, fruity, and crumbly forkful. Give it a try—you’ll see why it’s an instant crowd-pleaser and a dessert you’ll want to make again and again!
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Strawberry Shortcake Cheesecake Recipe
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Cheesecake is a luscious layered dessert combining a buttery vanilla wafer crust, creamy cheesecake filling swirled with a fresh strawberry layer, topped with fluffy whipped cream and a crispy shortcake crumble made with freeze-dried strawberries. Perfect for summer gatherings, this cheesecake offers a delightful mix of textures and flavors, from fruity and sweet to rich and creamy.
Ingredients
For the crust:
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the strawberry layer:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
For the whipped topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the shortcake crumble:
- 1/2 cup all-purpose flour
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the crust: In a bowl, combine vanilla wafer crumbs and melted unsalted butter. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes until set and lightly golden. Remove from oven and allow to cool completely.
- Prepare the strawberry layer: In a medium saucepan over medium heat, combine chopped fresh strawberries, granulated sugar, and water. Cook for about 5 to 7 minutes until the strawberries break down. Stir in cornstarch and continue to cook for another 1 to 2 minutes, stirring constantly until thickened. Remove from heat and allow the strawberry mixture to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, mixing until fully combined and smooth. Beat in the eggs one at a time to incorporate. Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the strawberry mixture in dollops over the batter. Repeat with remaining batter and strawberry sauce to create layers, then gently swirl the top with a knife to marble the layers together.
- Bake the cheesecake: Place the springform pan on a baking sheet and bake at 325°F for 50 to 60 minutes, or until the cheesecake’s center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully chill and set.
- Make the whipped topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Set aside.
- Prepare the shortcake crumble: Preheat oven to 350°F. In a small bowl, combine all-purpose flour, crushed freeze-dried strawberries, granulated sugar, and melted unsalted butter. Mix until the mixture becomes crumbly. Spread the crumble evenly on a lined baking sheet. Bake for 10 to 12 minutes, stirring halfway through to ensure even baking. Remove from oven and allow to cool completely.
- Assemble the cheesecake: Once the cheesecake is fully chilled, spread the whipped cream evenly over the top. Generously sprinkle the shortcake crumble on the whipped topping for a deliciously crunchy finish.
Notes
- Use room-temperature ingredients, especially the cream cheese and eggs, for a smoother, lump-free cheesecake filling.
- The shortcake crumble can be prepared ahead and stored in an airtight container for up to 3 days.
- Leftover cheesecake or crumble can be frozen for up to 1 month; thaw in the refrigerator before serving.
- For easier slicing, run a knife under hot water and wipe dry before each cut.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg
