If you’re a fan of both strawberry shortcake and cheesecake, then this Strawberry Shortcake Cheesecake is a match made in dessert heaven. Imagine a creamy, tangy cheesecake filling sitting atop a buttery, crumbly shortcake base, all topped off with fresh, juicy strawberries. This dessert is an absolute showstopper, perfect for any occasion where you want to wow your guests—or treat yourself to something truly special. Trust me, once you take a bite, you’ll be hooked.
Why You’ll Love Strawberry Shortcake Cheesecake
This dessert combines all the best things about two classic treats into one indulgent masterpiece. It’s the perfect balance of creamy, fruity, and buttery flavors. Here’s why you’re going to love it:
Versatile
Perfect for summer barbecues, holiday gatherings, or simply because you deserve something delicious. This cheesecake works for any occasion!
Budget-Friendly
Made with affordable ingredients that you probably already have in your pantry, this cheesecake offers incredible value for its amazing flavor.
Quick and Easy
While it may look fancy, the steps are straightforward and simple. Plus, it can be made ahead of time, which is always a win.
Customizable
You can switch up the fruit topping—feel free to use raspberries, blueberries, or even a mix of berries if you’re feeling creative!
Crowd-Pleasing
This dessert is sure to impress everyone at the table. Its combination of textures and flavors makes it a guaranteed hit with both kids and adults alike.
Ingredients
Here’s what you need to make this delicious dessert:
Shortcake Crust: The base of this cheesecake, providing that buttery, slightly sweet crunch we all love.
Cream Cheese: The key to the smooth and creamy filling. It gives the cheesecake its signature richness and tang.
Granulated Sugar: To sweeten the filling and the crust, balancing out the tang of the cream cheese and the freshness of the strawberries.
Sour Cream: Adds a little tanginess and smooth texture to the filling, making it extra velvety.
Heavy Cream: This will make your cheesecake filling extra creamy and luscious.
Vanilla Extract: A bit of vanilla adds depth and warmth to the flavor of the cheesecake filling.
Fresh Strawberries: These provide the perfect sweet, juicy topping that takes this cheesecake to the next level.
Butter: For the crust, ensuring it’s perfectly golden and holds everything together.
Flour: The base for the shortcake crust, giving it structure and texture.
Baking Powder: Helps the crust rise just a bit, making it light and fluffy.
(Note: the full ingredient list with measurements is provided in the recipe card directly below.)
Instructions
Let’s get started on making this creamy, dreamy cheesecake:
Preheat Your Oven
Preheat your oven to 325°F (165°C). This ensures the cheesecake bakes evenly and comes out just the right texture.
Prepare the Shortcake Crust
In a medium bowl, mix together flour, baking powder, sugar, and a pinch of salt. Add in melted butter and stir until the mixture resembles coarse crumbs. Press this mixture into the bottom of a springform pan, creating a nice even layer. Bake for about 10 minutes, until lightly golden, then set aside to cool.
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add sour cream, heavy cream, and vanilla extract. Mix until everything is well combined. Finally, add eggs one at a time, mixing just until combined after each addition. Pour the cheesecake filling over the cooled crust and smooth the top.
Bake the Cheesecake
Place the cheesecake in the oven and bake for about 55-60 minutes, or until the center is set and the top is lightly golden. The cheesecake may still jiggle slightly in the center, but that’s okay—this is normal! Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then, transfer to the fridge to chill for at least 4 hours, or overnight if possible.
Prepare the Strawberry Topping
While the cheesecake is chilling, slice the fresh strawberries and set them aside. You can sprinkle a little sugar on top of the strawberries to bring out their natural sweetness, if desired.
Assemble and Serve
Once the cheesecake has chilled and set, top it with the sliced strawberries. Serve slices chilled, and enjoy!
Nutrition Facts
Servings: 10
Calories per serving: 350 (approx.)
(Note: exact measurements for calories will depend on the full ingredient list in the recipe card.)
Preparation Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes (includes chilling time)
How to Serve Strawberry Shortcake Cheesecake
This cheesecake is perfect on its own, but here are a few ways to make it even more spectacular:
- Serve with a drizzle of strawberry syrup or compote for extra flavor.
- Pair with a scoop of vanilla ice cream for the ultimate indulgence.
- Serve with a cup of coffee or tea to complement the sweetness.
Additional Tips
- Make sure your cream cheese is softened to room temperature for a smoother filling.
- If you don’t have a springform pan, you can use a regular pie dish, though the cheesecake might be a little harder to remove from the pan.
- Let the cheesecake cool completely before adding the strawberries to prevent any melting.
FAQ’s
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is great for making ahead. Just let it chill in the fridge for at least 4 hours before serving.
2. Can I use frozen strawberries?
Fresh strawberries are best for this recipe, but you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw and drain them before using.
3. Can I add other fruits on top?
Absolutely! You can use raspberries, blueberries, or even a combination of mixed berries to top the cheesecake.
4. Can I make this cheesecake without a crust?
Yes, you can skip the crust and make a crustless cheesecake. Just bake the filling in a greased pan.
5. How long will this cheesecake keep?
The cheesecake will stay fresh for up to 5 days in the fridge, but it’s best eaten within 3 days for the freshest taste.
6. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and foil, and it will stay good in the freezer for up to 2 months.
7. Can I substitute the sour cream?
You can use Greek yogurt as a substitute for sour cream if you prefer, but it may slightly alter the texture and flavor.
8. Why does the cheesecake jiggle in the center?
A slight jiggle in the center is totally normal! It means the cheesecake is set, but still creamy.
9. Can I use a different type of crust?
Sure! You can use a graham cracker crust, shortbread cookies, or even an Oreo crust for a different twist.
10. Can I top the cheesecake with whipped cream?
Definitely! Whipped cream is a great topping for this cheesecake and adds a nice lightness to balance the richness of the filling.
Conclusion
This Strawberry Shortcake Cheesecake is everything you love about classic desserts, all rolled into one indulgent treat. With its creamy filling, buttery shortcake crust, and fresh, juicy strawberries on top, it’s a dessert that’s perfect for any occasion. Make it ahead, serve it up with a smile, and enjoy every bite of this sweet, fruity masterpiece!
Print
Strawberry Shortcake Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour 30min
- Total Time: 2 hours 30min
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Cheesecake combines the classic flavors of strawberry shortcake with the rich creaminess of cheesecake. This delightful dessert features layers of moist strawberry cake, a creamy cheesecake filling, and is topped with fresh strawberries and a light whipped topping.
Ingredients
– **Strawberry Cake Layers:**
– 1 box (15.25 oz) strawberry cake mix
– 3 large egg whites
– 1/4 cup vegetable oil
– 1 cup milk
– 6 oz box strawberry gelatin mix
– 1/2 cup mashed fresh strawberries (optional, for enhanced flavor)
– **Cheesecake Filling:**
– 16 oz cream cheese, softened
– 1 1/2 cups granulated sugar
– 1 tablespoon vanilla extract
– 1/4 cup cornstarch
– 3 large eggs
– 1/2 cup heavy whipping cream
– **Frosting and Topping:**
– 1 cup (8 oz) whipped topping (e.g., Cool Whip)
– 1 cup fresh strawberries, sliced
– 1/2 cup strawberry jam or preserves (optional, for glazing)
Instructions
1. **Prepare the Strawberry Cake Layers:**
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a large bowl, combine the strawberry cake mix, egg whites, vegetable oil, milk, and strawberry gelatin mix. Mix until well combined.
– Gently fold in the mashed fresh strawberries if using.
– Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. **Prepare the Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Add the granulated sugar and vanilla extract, and mix until well combined.
– Add the cornstarch and mix until incorporated.
– Add the eggs one at a time, mixing well after each addition.
– Stir in the heavy whipping cream until the mixture is smooth.
– Pour the cheesecake filling over the cooled strawberry cake layers in the cake pans.
– Bake at 325°F (165°C) for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden.
– Allow the cakes to cool completely, then refrigerate for at least 4 hours or overnight to set.
3. **Assemble the Cake:**
– Once chilled, remove the cakes from the refrigerator. If the cakes have domed on top, level them with a serrated knife to create flat surfaces.
– Place one cake layer on a serving platter. Spread a layer of whipped topping over the cheesecake layer.
– Place the second cake layer on top, aligning it carefully.
– Frost the top and sides of the entire cake with the remaining whipped topping.
– Arrange the sliced fresh strawberries on top of the cake, either in a decorative pattern or scattered evenly.
4. **Optional Glaze:**
– Warm the strawberry jam or preserves in a small saucepan over low heat until it becomes liquid.
– Brush a thin layer of the warm jam over the fresh strawberries to give them a glossy finish.
5. **Serve:**
– Slice the cake and serve chilled. Enjoy!
Notes
– For a lighter version, consider using reduced-fat cream cheese and whipped topping.
– Ensure the cake layers are completely cooled before assembling to prevent melting the frosting.
– Leftover cake can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1slice
- Calories: 550kcal
- Sugar: 50g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg