Strawberry Shortcake Cheesecake

Introduction

This Strawberry Shortcake Cheesecake is the kind of dessert that turns ordinary moments into celebrations — combining the buttery warmth of shortcake crust, the velvet-smooth richness of cheesecake, and the freshness and brightness of juicy strawberries. The result is a layered dessert that feels indulgent yet approachable, perfect for festive gatherings or a cozy evening treat. I crafted this recipe to balance texture, flavor, and ease, so you can enjoy a bakery-quality dessert right at home. Recipe adapted and presented by tinsuf.

With a crisp shortcake base, a creamy cheesecake mid-layer, and a vibrant strawberry topping, this dessert delivers a symphony of textures and flavors. The recipe is designed for reliability — the crust bakes to a delicate crispness, the cheesecake bakes evenly without cracking, and the strawberries add a natural brightness. Follow the steps carefully for a show-stopping result.

Recipe Details

Ingredients

For the Shortcake Crust

• 1 ½ cups (about 190 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons heavy cream (add a third tablespoon if dough is too dry)
• ½ teaspoon vanilla extract
• ¼ teaspoon fine salt

For the Cheesecake Layer

• 450 g full-fat cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120 g) sour cream or full-fat Greek yogurt
• 2 tablespoons all-purpose flour

For the Strawberry Topping

• 2 cups (about 300 g) fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 tablespoon strawberry jam (optional, for extra sweetness)

For the Optional Crumble Topping

• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) cold unsalted butter, cubed
• ½ cup chopped toasted almonds or pecans (optional)

Step-by-Step Instructions

1. Preheat and prepare crust. Preheat your oven to 350°F (175 °C). In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk, vanilla, and heavy cream, pulsing until the dough just begins to come together.
2. Form and bake crust. Press the dough firmly into the bottom of a 9-inch (23 cm) springform pan. Use the flat bottom of a measuring cup to smooth the surface evenly. Bake for 15–18 minutes, or until lightly golden. Remove from oven and let cool completely.
3. Prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy (about 2–3 minutes). Add the eggs one at a time, beating well after each addition. Mix in vanilla, sour cream (or yogurt), and the 2 tablespoons of flour until just combined.
4. Pour filling and bake cheesecake. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Reduce oven temperature to 325°F (165 °C), then bake for 45–50 minutes — until the edges are set but the center still jiggles slightly when gently shaken.
5. Prepare the strawberry topping. While the cheesecake bakes, in a medium bowl combine sliced strawberries, 3 tablespoons sugar, lemon juice, and optional strawberry jam. Stir gently and let sit for at least 30 minutes so the berries release their juices and form a natural syrup.
6. Optional: bake crumble topping. On a baking sheet, mix the flour, sugar, and cold cubed butter with your fingertips until crumbly. Add nuts if using. Bake at 350°F (175 °C) for 10–12 minutes until golden and crisp. Let cool completely.
7. Assemble the cheesecake. Once the cheesecake is completely cooled, spread the strawberry mixture over the top. If using crumble, sprinkle it over the strawberries (or serve on the side). For best texture, refrigerate for at least 4 hours — preferably overnight — to allow the layers to set and flavors to meld.
8. Slice and serve. For clean slices, dip a sharp knife in hot water, wipe dry between cuts, and serve with optional whipped cream or extra strawberries on the side.

Troubleshooting & Consistency Tips

Storage & Make-Ahead

Store the assembled cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices (without the fresh strawberry topping), wrapping each slice in plastic followed by foil — freeze up to 2 months. Thaw overnight in the refrigerator, then add fresh strawberry topping just before serving. The crumble topping may lose crunch when frozen; for best texture, store it separately in an airtight container.

Why This Recipe Works

The buttery shortcake crust provides a sturdy yet tender base that contrasts beautifully with the rich cream-cheese layer. The addition of sour cream (or Greek yogurt) to the cheesecake batter ensures a smooth, creamy texture and helps prevent cracking during baking. Fresh strawberries add a bright, natural sweetness and acidity that balance the richness, while a crumb topping gives optional crunch — turning this into a layered dessert that delights in texture, flavor, and presentation. The approach is simple enough for home bakers but yields a dessert worthy of special occasions.

Expert Tips

• Use full-fat cream cheese and sour cream (or full-fat Greek yogurt) — low-fat versions tend to produce a watery or less creamy cheesecake.
• Allow cream cheese to soften fully at room temperature (30–60 minutes) before mixing for a smooth, lump-free batter.
• When folding the filling, avoid overmixing — stop as soon as ingredients are combined to prevent air bubbles that can cause cracking.
• For the cleanest slices, chill the cheesecake thoroughly (overnight recommended) and use a sharp knife dipped in hot water and wiped dry between cuts.
• If strawberries are out of season, use thawed and well-drained frozen berries — increase sugar slightly or add a tablespoon of jam to brighten flavor.
• You can make the crust and crumble a day ahead and store in a cool, dry place — assemble the cheesecake and topping the next day for convenience.