I love how this recipe layers textures and flavors—crumbly, buttery shortcake on the bottom, ultra-smooth cheesecake in the middle, and a sweet, juicy strawberry topping that bursts with freshness. It’s a showstopper dessert that tastes just as incredible as it looks. The best part? It keeps beautifully in the fridge and even freezes well, making it easy to prep ahead for special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Shortcake Base: → 1½ cups all-purpose flour → ¼ cup granulated sugar → 2 teaspoons baking powder → ¼ teaspoon salt → 6 tablespoons cold unsalted butter, cubed → ½ cup whole milk → 1 teaspoon vanilla extract
Cheesecake Filling: → 3 (8 oz) blocks cream cheese, softened → 1 cup granulated sugar → 3 large eggs, room temperature → 1 cup sour cream → 1 tablespoon lemon juice → 1 tablespoon vanilla extract
Strawberry Topping: → 3 cups fresh strawberries, diced → ½ cup granulated sugar → 2 tablespoons cornstarch → ¼ cup water → 1 teaspoon lemon juice
Whipped Cream (Optional): → 1 cup heavy whipping cream → ¼ cup powdered sugar → 1 teaspoon vanilla extract
Directions
1. Make the Shortcake Base
I preheat the oven to 350°F and lightly grease a 9-inch springform pan. In a bowl, I whisk together the flour, sugar, baking powder, and salt. Then I cut in the cold butter until the mixture becomes crumbly.
Next, I add the milk and vanilla and stir just until the dough forms. I press the dough evenly into the bottom of the prepared pan and bake for 12–14 minutes, just until lightly golden. I set it aside to cool completely before adding the filling.
2. Prepare the Cheesecake Filling
Using a hand or stand mixer, I beat the cream cheese until smooth and creamy. I add the granulated sugar and mix until fully combined.
Then I add the eggs, one at a time, mixing on low speed to avoid incorporating too much air. I mix in the sour cream, lemon juice, and vanilla until the filling is silky and smooth.
I pour the cheesecake batter over the cooled shortcake crust, smoothing the top with a spatula.
3. Bake the Cheesecake
I reduce the oven temperature to 325°F and bake the cheesecake for 55–65 minutes, until the edges are set and the center is slightly jiggly.
Once it’s done, I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then I move it to the fridge to chill for at least 4 hours, or overnight for best results.
4. Make the Strawberry Topping
In a small saucepan, I combine the diced strawberries, sugar, cornstarch, water, and lemon juice. I cook it over medium heat for about 5–7 minutes, stirring frequently, until the mixture thickens and becomes glossy.
I let the strawberry topping cool completely, then spread it over the chilled cheesecake.
5. Add Whipped Cream (Optional)
To make the whipped cream, I beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. I pipe or dollop it around the edges of the cake for a beautiful finish.
Sometimes I swap the strawberries for raspberries or blueberries for a seasonal twist. For extra indulgence, I’ve also added a thin layer of strawberry jam between the shortcake and cheesecake. If I want a little crunch, I sprinkle crushed graham crackers or shortbread cookie crumbs on top of the whipped cream.
Storage/Reheating
I keep this cheesecake covered in the refrigerator for 4–5 days. To freeze, I slice the cake and wrap each piece tightly in plastic wrap (without the topping), then freeze for up to 2 months. When I want to serve it, I thaw it overnight in the fridge and top it with fresh strawberries before serving.
FAQs
Can I use frozen strawberries for the topping?
Yes, I’ve used frozen berries when fresh weren’t available. I just thaw and drain them first, then cook as directed.
How do I know when the cheesecake is done?
I look for slightly set edges and a jiggly center. It should wobble like gelatin but not slosh when gently shaken.
Can I use a different crust?
Definitely. I’ve tried graham cracker crusts and vanilla wafer crusts too. But the shortcake base gives this recipe its unique flavor and texture.
Do I need a water bath?
No, this cheesecake bakes perfectly without one. Letting it cool gradually in the oven prevents cracking, so I skip the water bath altogether.
What if I don’t have a springform pan?
You can use a deep 9-inch cake pan lined with parchment paper, but it’ll be trickier to remove the cheesecake cleanly. I prefer a springform for easy release.
Conclusion
Homemade Strawberry Shortcake Cheesecake is a dessert I turn to when I want to impress, but still want something easy to make. With its buttery shortcake base, creamy cheesecake center, and fresh strawberry topping, it’s everything I love about two classic desserts rolled into one. Whether it’s a holiday, birthday, or just a sweet treat to share, this cheesecake always steals the show.
