I still remember the first time I whipped up this Strawberry Shortcake Cheesecake after moving to the U.S. It felt like magic to combine the buttery shortcake I’d missed with a silky, no-bake cheesecake and fresh strawberries all in one dessert. It’s now my go-to treat that feels impressive but comes together in about an hour of active time.
Table of Contents
Why You’ll Absolutely Love This Strawberry Shortcake Cheesecake
- Buttery shortcake base baked to golden perfection, providing a tender, authentic flavor.
- Silky, no-bake cheesecake filling that is creamy and smooth with no fuss or water baths.
- Vibrant fresh strawberry topping paired with a quick homemade strawberry sauce for bursts of fruity sweetness.
- Foolproof instructions designed for busy adults who want elegant desserts without stress.
This Strawberry Shortcake Cheesecake blends classic flavors into one show-stopping dessert that’s perfect anytime you want to impress with ease.
What Makes This Strawberry Shortcake Cheesecake Truly Special: Our Foolproof Approach
This recipe bridges the gap between baked and no-bake desserts by pairing a tender baked shortcake base with a luscious no-bake cheesecake filling, crowned with fresh strawberries and a homemade sauce. It offers the texture and depth of a baked shortcake combined with the effortless creaminess of a no-bake cheesecake for a perfectly balanced treat.
Baked Shortcake Base for Authentic Flavor
Unlike a crumb crust, our shortcake base is a tender, biscuit-like cake baked for rich flavor and subtle crumb. This baked foundation enhances the shortcake experience, adding warmth and texture that no crumb crust can match in this hybrid dessert.
Silky No-Bake Cheesecake for Effortless Creaminess
Our no-bake cheesecake filling creates a smooth, airy texture that complements the baked base beautifully. It’s quick to prepare, requires no water bath, and cuts down the risk of cracks while delivering rich, creamy flavor every time.
Vibrant Fresh Strawberry Topping and Sauce
Combining fresh strawberries arranged on top with a simple cooked strawberry puree sauce ensures a striking presentation and juicy bursts of sweetness. The sauce also prevents the topping from drying out, making every bite luscious and fresh.
Essential Tools for Your Strawberry Shortcake Cheesecake Success
To make this recipe go smoothly, you’ll want these tools ready:
- 9-inch springform pan
- Food processor (for the shortcake dough)
- Stand mixer or hand mixer (for the cheesecake and whipped cream)
- Parchment paper
- Cooling rack
Having these on hand will save you time and effort while baking this classic dessert.
Ingredients You’ll Need for Your Homemade Strawberry Shortcake Cheesecake
Shortcake Base
- 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
Strawberry Sauce
- 1/4 cup (52g) sugar
- 3/4 tsp cornstarch
- 1 tbsp (15ml) water
- 1/4 cup strawberry puree (from about 10 strawberries)
Cheesecake Filling
- 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
Whipped Cream Topping
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
Remember to have your cream cheese at room temperature for the best, smoothest filling.
Step-by-Step Instructions to Master This Strawberry Shortcake Cheesecake
Preparing the Buttery Shortcake Base
- Preheat the oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine dry ingredients: In a food processor bowl, mix flour, sugar, baking powder, and baking soda.
- Add butter and pulse until mixture resembles coarse crumbs.
- Add heavy cream slowly and pulse until just moistened.
- Gather dough into a ball; it will be crumbly and loose. Knead gently on a non-stick surface until smooth, about five turns.
- Press dough evenly into the springform pan.
- Bake for about 20 minutes until edges are golden.
- Cool the shortcake completely on a cooling rack before removing from the pan.
Crafting the Fresh Strawberry Sauce
- Mix sugar and cornstarch in a saucepan. Stir in strawberry puree and water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil for 1 minute, then remove from heat and cool completely.
Assembling Your Springform Pan and Strawberries
- Wash the springform pan used for shortcake, spray with non-stick spray, and place cooled shortcake back inside.
- Line inside edge with parchment paper to prevent sticking and overflow.
- Slice 6-10 similar-sized strawberries and place them standing against the pan’s sides on top of the shortcake. Set aside.
Making the Silky No-Bake Cheesecake Filling
- Beat cream cheese and sugar together until smooth in a large bowl. Set aside.
- Whip heavy cream, powdered sugar, and vanilla in another bowl until stiff peaks form.
- Fold whipped cream into cream cheese mixture gently in two parts until well combined.
Layering and Chilling Your Strawberry Shortcake Cheesecake
- Spread 1/2 cup of cheesecake filling thinly over the shortcake.
- Remove tops of 18-24 strawberries and arrange them top-down on the thin layer, leaving space between.
- Spoon remaining cheesecake filling over strawberries, filling spaces and spreading evenly. Some berries may poke through — that’s fine.
- Refrigerate until firm, about 4-5 hours.
- Remove cheesecake from the springform pan and place on a serving platter.
Final Touches: Whipped Cream and Fresh Berry Topping
- Whip cream, powdered sugar, and vanilla on high speed until stiff peaks form.
- Pipe whipped cream around the cheesecake’s top edge.
- Slice remaining strawberries and arrange inside the whipped cream circle.
- Top with cooled strawberry sauce and refrigerate until serving.
Expert Tips for a Perfect Strawberry Shortcake Cheesecake
Selecting and Prepping the Best Strawberries
Choose ripe, fragrant strawberries with vibrant color and no bruises. They are also a good source of vitamin C. Wash gently under cold water, hull by removing green tops, and slice evenly for consistent texture and appearance.
Mastering Your Springform Pan
Line the bottom and the inside edge of your springform pan with parchment paper to prevent leaks and sticking. This protects your shortcake base and keeps your cheesecake filling neatly contained.
Prep Ahead: Breaking Down the Workload
You can bake the shortcake base and make the strawberry sauce one or two days ahead. Store each covered separately in the fridge to save time on assembly day.
Preventing a Soggy Shortcake Base
Ensure the shortcake cools completely before adding fillings. The cheesecake layer acts as a moisture barrier; thoroughly chill the assembled dessert to maintain a crisp base.
Delicious Variations & Substitutions for Your Strawberry Shortcake Cheesecake
| Component/Ingredient | Variation/Substitution | Notes |
|---|---|---|
| Strawberries | Other Berries (Raspberries, Blueberries, Mixed Berries) | Adjust sauce sweetness for tart berries. |
| All-Purpose Flour | Cake Flour | More tender shortcake; all-purpose works well. |
| Shortcake Base | Graham Cracker Crust (No-Bake) | For a completely no-bake version. |
| Vanilla Extract | Almond Extract | Subtle flavor change, pairs nicely with berries. |
How to Store Your Strawberry Shortcake Cheesecake
Store the cheesecake in an airtight container in the refrigerator. It’s best eaten within 3-4 days for optimal freshness, but quality depends on your strawberries’ condition.
Troubleshooting Common Strawberry Shortcake Cheesecake Issues
Mushy Shortcake Base
Make sure the shortcake is fully cooled and the cheesecake filling is spread evenly as a moisture barrier. Chill well before serving to keep the base firm.
Runny Strawberry Sauce or Topping
Cook the sauce until thick and boil for a full minute. Cool completely before topping. Use firm strawberries to avoid excess moisture.
Cheesecake Not Firming Up
Check that you refrigerate the cheesecake for the full 4-5 hours. Proper mixing and folding are key for setting the no-bake filling.
Frequently Asked Questions (FAQ) About Strawberry Shortcake Cheesecake
Is this recipe entirely no-bake?
No, the shortcake base is baked to provide authentic biscuit-like texture, while the cheesecake filling is no-bake for ease and creaminess.
What’s the difference between a shortcake crust and a shortcake cake base?
Our shortcake base is a tender baked biscuit-like cake. A shortcake crust usually refers to a crumbly crust made from crushed cookies or crackers, often no-bake.
How do I achieve perfectly ripe strawberries, or what if mine aren’t very sweet?
Look for bright red, fragrant berries. If they’re less sweet, increase sugar slightly in the sauce for balanced flavor. Additionally, strawberries offer important dietary components including vitamins, minerals, and fiber.
Can I make individual Strawberry Shortcake Cheesecakes?
Yes! Use ramekins or muffin tins and adjust bake and chill times accordingly for individual servings.
Final Thoughts on Your Impressive Strawberry Shortcake Cheesecake
This Strawberry Shortcake Cheesecake is a celebration of simple ingredients and straightforward steps that come together to impress every time. Whether for a special occasion or a cozy treat, it’s the perfect combo of comforting flavors and beautiful presentation. You should feel proud—it’s a dessert that really shows off your kitchen confidence.
Don’t Stop Here! More Delicious Recipes from Aisha
I’d love to hear how your Strawberry Shortcake Cheesecake turns out! Drop a comment below with your questions or share your favorite strawberry dessert memories. For more easy, flavorful treats and weeknight dinners, check out my other cheesecake recipes or quick strawberry desserts. Don’t forget to sign up for the Aisha Recipes newsletter for stress-free cooking tips delivered straight to your inbox.
Strawberry Shortcake Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 375°F; line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine flour, sugar, baking powder, and baking soda in a food processor.
- Add butter and pulse until the mixture resembles coarse crumbs.
- Slowly add heavy cream and pulse until just moistened.
- Gather the crumbly dough into a ball and gently knead on a non-stick surface until smooth.
- Press the dough into an even layer in the prepared springform pan.
- Bake for about 20 minutes or until the edges are golden.
- Remove the shortcake from the oven and pan, then let it cool completely on a rack.
- Combine sugar, cornstarch, strawberry puree, and water in a saucepan.
- Cook over medium heat, stirring constantly until the mixture thickens and boils for 1 minute.
- Remove from heat and cool completely.
- Prepare the springform pan by washing, spraying with non-stick spray, reassembling with the shortcake, and lining the inner edge with parchment paper.
- Slice 6-10 strawberries and arrange them standing upright around the outer edge of the shortcake inside the pan; set aside.
- Beat room temperature cream cheese and sugar in a large mixing bowl until smooth, then set aside.
- Whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form in a separate large bowl.
- Gently fold the whipped cream into the cream cheese mixture in two parts until well combined; set aside.
- Spread about 1/2 cup of cheesecake filling in a thin layer over the shortcake.
- Arrange 18-24 hulled strawberries, top-down, on the thin cheesecake layer, leaving space between them.
- Drop the remaining cheesecake filling spoonful by spoonful over the strawberries, ensuring all spaces are filled, then spread evenly.
- Refrigerate the cheesecake until firm, about 4-5 hours.
- Once firm, remove the cheesecake from the springform pan and place it on a serving platter.
- Whip cold heavy cream, powdered sugar, and vanilla extract in a mixer bowl until stiff peaks form.
- Pipe the whipped cream around the outer top edge of the cheesecake.
- Slice remaining strawberries and arrange them on top of the cheesecake, inside the whipped cream, then top with the cooled strawberry sauce.
- Refrigerate until ready to serve; store in an airtight container for 3-4 days.
