If you have a sweet tooth and adore the divine combination of creamy cheesecake layered with the freshness of summer berries, then you are in for a treat with the Strawberry Shortcake Cheesecake: The Ultimate Dessert Recipe. This delightful dessert brings together the rich, velvety texture of a classic cheesecake with the light, crumbly goodness of strawberry shortcake and luscious strawberry topping—it’s like summer captured in a slice. Every bite is a harmonious dance of tangy, sweet, and buttery flavors that will surely become your new favorite indulgence whether you’re celebrating a special occasion or just craving a spectacular sweet finale.
Ingredients You’ll Need
Keeping things simple but delicious, this recipe uses basic ingredients that you can easily find in your pantry or fridge. Each one plays a crucial role in creating that perfect balance of taste, texture, and color that makes this dessert so irresistible.
- Graham cracker crumbs: Provides a buttery, crispy crust foundation packed with flavor.
- Melted butter: Ensures the crust holds together with a rich, buttery taste.
- Granulated sugar: Sweetens both the crust and filling just right without overpowering.
- Salt: Enhances all the flavors and balances the sweetness in the dessert.
- Cream cheese: The star ingredient for the creamy cheesecake filling, softened for smooth blending.
- Sour cream: Adds tang and richness to keep the cheesecake light and luscious.
- Vanilla extract: Infuses subtle warmth and depth into the filling and dough.
- Almond extract: Optional but adds a lovely nutty note that pairs beautifully with strawberries.
- Eggs: Bind the filling, giving it structure and a silky texture.
- Flour: Used in the shortcake dough for a tender, crumbly topping.
- Baking powder: Helps the shortcake dough rise just right for a pleasant bite.
- Cold butter: Cut into the flour mixture to create flaky, buttery shortcake pieces.
- Heavy cream: Adds moisture and richness to the shortcake dough.
- Fresh strawberries: The fresh fruit that tops off the dessert, bursting with vibrant color and natural sweetness.
- Lemon juice: Brightens the strawberry topping and balances the flavor.
- Cornstarch: Thickens the strawberry sauce to a luscious consistency.
- Water: Used to create the cornstarch slurry for thickening the sauce.
- Whipped cream and fresh mint leaves (optional): Perfect finishing touches for garnishing your masterpiece.
How to Make Strawberry Shortcake Cheesecake: The Ultimate Dessert Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until combined. Press this mixture firmly into a 9-inch springform pan to form a sturdy, delicious base that will hold all the creamy goodness above it. Bake for 8 to 10 minutes until it’s lightly golden and aromatic. Let this crust cool completely so it sets perfectly for the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until absolutely smooth and creamy. Gradually add granulated sugar while continuing to beat until the mixture becomes light and fluffy. Stir in the sour cream and both extracts—vanilla and almond if you’re using it—to enhance the flavor complexity. Add the eggs one by one, beating gently after each to keep the batter airy but well combined—overmixing can lead to cracks, so take it easy!
Step 3: Prepare the Shortcake Dough
Grab another large bowl and whisk together flour, sugar, baking powder, and salt. Cut the cold butter into this mixture with a pastry blender or your fingertips until it resembles coarse crumbs, which is key to achieving that tender shortcake texture. In a separate small bowl, mix the heavy cream with vanilla extract, then pour this into the flour mixture. Stir gently until just combined—the dough should look slightly shaggy, not overworked.
Step 4: Assemble and Bake
Pour the luscious cheesecake filling over the cooled graham cracker crust, spreading it evenly for a smooth surface. Using a spoon, drop the shortcake dough in small mounds evenly over the cheesecake filling—these will bake into delightful little pillows of buttery goodness. Bake the assembled cheesecake for 55 to 70 minutes until the edges are set but the center jiggles slightly when you gently shake the pan. Then turn off the oven and let the cheesecake cool inside the oven with the door slightly open for one hour, ensuring a flawless texture.
Step 5: Chill and Prepare the Strawberry Topping
Once out of the oven, let the cheesecake cool completely at room temperature, then cover and refrigerate it for at least 4 hours or best of all, overnight. For the strawberry topping, simmer sliced strawberries with sugar and lemon juice until they release their juices and the mixture simmers. Whisk your cornstarch with water and stir it in until the sauce thickens beautifully. Cool completely before spreading on top of the chilled cheesecake.
Step 6: Final Touches
Remove your chilled cheesecake from the springform pan, then generously spoon the cooled strawberry topping over it, spreading it evenly for a gorgeous and delicious finish. Garnish with whipped cream, fresh mint leaves, and extra strawberry slices if desired. Refrigerate until ready to serve, then slice and enjoy the magic!
How to Serve Strawberry Shortcake Cheesecake: The Ultimate Dessert Recipe
Garnishes
Layering on whipped cream adds an airy, creamy contrast to the dense cheesecake, while fresh mint leaves provide a refreshing hint of herbaceous flavor and a pop of green that makes the dessert visually irresistible. Extra strawberry slices on top not only emphasize the star fruit but also add texture and vibrant color to each slice.
Side Dishes
Pair this dessert with a light, fruity beverage like sparkling rosé or a chilled strawberry lemonade for a refreshing complement. If you want to keep it simple, a cup of coffee or herbal tea works wonderfully to balance the richness of the cheesecake without overshadowing its flavors.
Creative Ways to Present
Consider serving individual portions in clear dessert glasses layered with alternating spoons of strawberry sauce, crumbled shortcake bits, and cheesecake filling for a stunning parfait presentation. Or create mini cheesecakes using muffin tins to make party-friendly, single-serve treats that capture all the flavors of the Strawberry Shortcake Cheesecake: The Ultimate Dessert Recipe in a bite-sized package.
Make Ahead and Storage
Storing Leftovers
After enjoying your dessert, tightly wrap any leftovers with plastic wrap or store them in an airtight container and keep refrigerated. Properly stored, the flavors will maintain their freshness and the texture will stay creamy for up to 4 days.
Freezing
If you want to enjoy this treat later on, freezing is a great option. Wrap the cheesecake securely in plastic wrap and then in foil to prevent freezer burn. When frozen properly, it can last up to 2 months. Thaw it in the refrigerator overnight before serving for the best texture and taste.
Reheating
This cheesecake is best enjoyed cold or at room temperature, so reheating is not usually recommended. If desired, allow it to sit out for 15 to 30 minutes to remove the chill before serving. This brings out all the lovely flavors without compromising the delicate texture.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just be sure to thaw and drain them well before cooking to prevent excess water from thinning the sauce. Frozen strawberries can be a convenient alternative and still deliver delicious flavor.
Is it necessary to use a springform pan?
While not mandatory, a springform pan makes removing this delicate cheesecake much easier without damaging its beautiful edges. If you don’t have one, a regular cake pan lined with parchment paper can work, but handle with care.
Can I make this dessert gluten-free?
Yes! Swap regular graham cracker crumbs and all-purpose flour for gluten-free versions. Just ensure your baking powder and other ingredients are gluten-free. The texture might vary slightly, but it will still be divine.
What’s the best way to prevent cracks on the cheesecake surface?
Beating the eggs gently, avoiding overmixing, and allowing the cake to cool slowly and evenly by leaving it in the oven with the door ajar all help prevent cracks. These steps let the cheesecake set perfectly smooth and creamy.
Can I prepare the strawberry topping in advance?
Definitely! Making the topping ahead of time gives the flavors more time to meld. Just keep it covered in the fridge and bring it to room temperature before adding to the cheesecake.
Final Thoughts
Strawberry Shortcake Cheesecake: The Ultimate Dessert Recipe truly is a showstopper that brings together the best of all dessert worlds in one stunning dish. Its luscious cheesecake, crumbly shortcake, and fresh strawberry topping form an unforgettable experience that will wow your family and friends. Don’t hesitate to give this recipe a try—you might just discover your new go-to dessert that feels like a sweet slice of happiness every time.
Print
Strawberry Shortcake Cheesecake: The Ultimate Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Shortcake Cheesecake combines the creamy richness of classic cheesecake with the sweet, fruity delight of strawberry shortcake. Featuring a buttery graham cracker crust, smooth cheesecake filling, and tender shortcake dough topping, all crowned with a luscious homemade strawberry sauce, this dessert is perfect for special occasions or any time you crave a decadent treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 large eggs
Shortcake Dough
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Strawberry Topping
- 2 cups sliced fresh strawberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish (Optional)
- Whipped cream
- Fresh mint leaves
- Extra sliced strawberries
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Make crust: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake crust: Bake the crust for 8-10 minutes until it turns lightly golden. Remove from the oven and let it cool completely.
- Prepare cheesecake filling: Using an electric mixer, beat softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar while beating until the mixture becomes light and fluffy.
- Add sour cream and extracts: Stir in sour cream, vanilla extract, and almond extract if using, mixing just until combined.
- Incorporate eggs: Add eggs one at a time, gently beating after each addition to avoid overmixing and ensure a smooth texture.
- Prepare shortcake dough dry ingredients: In a separate large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter: Add cold butter to the flour mixture and use a pastry blender or your fingertips to blend until the mixture resembles coarse crumbs.
- Add cream and vanilla: In a small bowl, combine heavy cream and vanilla extract. Pour this into the flour mixture and stir until just combined; the dough should be slightly shaggy.
- Assemble cheesecake: Pour the cheesecake filling over the cooled graham cracker crust and spread evenly. Then, drop spoonfuls of the shortcake dough evenly on top of the cheesecake filling.
- Bake cheesecake: Place the springform pan in the preheated oven and bake for 55-70 minutes, until the edges are set but the center has a slight jiggle.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Cool completely: Remove the cheesecake from the oven and let it cool at room temperature completely.
- Chill cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
- Prepare strawberry topping: In a medium saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release juices and the mixture simmers.
- Thicken topping: In a small bowl, whisk cornstarch and water until smooth. Stir the slurry into the simmering strawberry mixture and cook, stirring constantly, until the sauce thickens. Remove from heat and cool completely.
- Assemble topping: Once cheesecake is chilled and strawberry sauce is cooled, remove cheesecake from springform pan. Spoon strawberry topping over the cheesecake and spread evenly.
- Garnish and serve: Optionally garnish with whipped cream, fresh mint leaves, and extra sliced strawberries. Slice and serve your strawberry shortcake cheesecake.
Notes
- Allow the crust to cool completely before adding the cheesecake filling to prevent sogginess.
- Do not overmix the cheesecake batter after adding eggs to maintain a creamy texture and prevent cracks.
- Cooling the cheesecake gradually in the oven helps reduce cracking on the surface.
- The almond extract in the cheesecake filling is optional but adds a lovely subtle flavor.
- For best flavor, refrigerate the cheesecake overnight before serving.
- If fresh strawberries are unavailable, frozen berries can be used for the topping but thaw and drain excess liquid first.
