Homemade Strawberry Shortcake Cheesecake

This luxurious strawberry shortcake cheesecake combines a tender shortcake crust, a silky cheesecake center, juicy macerated strawberries, and a golden crunchy crumble. It’s a show-stopping dessert perfect for celebrations or any time you crave a refreshing, creamy, fruity treat.

Why You’ll Love This Recipe

This recipe brings together the best elements of a classic strawberry shortcake and a rich cheesecake. The buttery shortcake crust adds structure and flavor, while the creamy cheesecake layer balances the sweetness of the berries. The macerated strawberries provide natural freshness, and the crumble adds an irresistible crunch. Every bite delivers a harmony of textures that feels both indulgent and perfectly balanced.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortcake Crust
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2–3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Cheesecake Layer
• 450 g (16 oz) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons all-purpose flour

Strawberry Topping
• 2 cups fresh strawberries, sliced
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 tablespoon strawberry jam (optional)

Crunchy Crumble
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chopped toasted almonds or pecans (optional)

Directions

Prepare the Shortcake Crust

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Combine the flour, sugar, and salt in a bowl.
3. Add the cold butter and cut it in until the mixture resembles coarse crumbs.
4. Add the egg yolk, vanilla, and heavy cream. Mix until a soft dough forms.
5. Press the dough firmly into the bottom of the pan.
6. Bake for 12–15 minutes, or until lightly golden. Let cool completely.

Make the Cheesecake Filling

1. Beat the softened cream cheese until completely smooth.
2. Add the sugar gradually while mixing.
3. Add the eggs one at a time on low speed, mixing just until incorporated.
4. Mix in the vanilla, sour cream or yogurt, and flour.
5. Pour the mixture over the cooled crust.

Bake the Cheesecake

1. Bake at 350°F (175°C) for 50–60 minutes, until the edges are set and the center is slightly jiggly.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 15–20 minutes.
3. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Strawberry Topping

1. Combine the strawberries, sugar, and lemon juice.
2. Let them sit for 15–20 minutes to release their juices.
3. Stir in the jam if using.
4. Drain excess liquid if the mixture becomes too watery.

Make the Crunchy Crumble

1. Mix the flour and sugar.
2. Add the cold butter and cut it in until coarse crumbs form.
3. Stir in the optional nuts.
4. Spread on a baking sheet and bake for 10–12 minutes, until golden.
5. Let cool completely.

Assemble the Cheesecake

1. Remove the chilled cheesecake from the springform pan.
2. Spoon the macerated strawberries evenly over the top.
3. Sprinkle the crumble generously.
4. Garnish with fresh strawberries, mint leaves, or whipped cream.

Servings and timing

This recipe makes 8 servings.
Prep time: 30 minutes
Baking time: 60 minutes
Chilling time: Approximately 4 hours
Total time: About 5 hours

Variations

• For a citrus twist, add lemon zest to the cheesecake batter.
• Replace strawberries with raspberries, blueberries, or a mixed berry blend.
• Use almond extract instead of vanilla in the crust for a deeper nutty flavor.
• Make it nut-free by omitting the optional almonds or pecans in the crumble.
• Add a swirl of strawberry puree into the cheesecake layer before baking.

Storage/Reheating

• Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
• Keep the crumble separate if you want it to stay crunchy until serving.
• Freeze slices (without topping) for up to 2 months. Thaw overnight in the refrigerator.
• Do not reheat, as cheesecake is best served chilled.

FAQs

How can I prevent cracks in my cheesecake?

Avoid overmixing, bake at a steady temperature, and let the cheesecake cool gradually in the oven.

Can I use frozen strawberries for the topping?

Yes, but thaw them fully and drain excess liquid to avoid a watery topping.

Why does my cheesecake come out too soft?

It may need more baking time or proper chilling. Ensure it chills for at least 4 hours.

Can I make this cheesecake ahead of time?

Yes, it’s even better the next day after flavors have developed.

Can I replace the sour cream with yogurt?

Yes, Greek yogurt is a perfect substitute.

How do I slice cheesecake cleanly?

Use a sharp knife and wipe it clean between each cut.

Can I use a different pan size?

A 9-inch springform pan works best, but an 8-inch pan can be used with slightly longer baking time.

Can I omit the crumble?

Yes, but the crumble adds texture and contrast. The cheesecake will still be delicious without it.

Why is my crust crumbly or dry?

The dough may have needed an extra tablespoon of heavy cream. Press it firmly into the pan before baking.

Can I add gelatin to make the topping firmer?

Yes, a small amount of melted gelatin can stabilize the strawberry topping if desired.

Conclusion

This homemade strawberry shortcake cheesecake delivers the perfect balance of creamy, fruity, and crunchy layers. It’s elegant enough for special occasions yet simple enough to prepare at home. With its fresh strawberries, rich cheesecake center, and buttery crumble, this dessert is sure to impress anyone who tastes it. Enjoy every refreshing, decadent slice.

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