The Strawberry Shortcake Cheesecake is a heavenly layered dessert that combines the best of two classic treats: the creamy indulgence of cheesecake and the summery freshness of strawberry shortcake. This recipe delivers a show-stopping dessert perfect for any occasion, especially when fresh strawberries are in season. It’s a delightful fusion providing a rich, tangy, and sweet experience in every bite.
Key Ingredients for Strawberry Shortcake Cheesecake
Here’s everything you’ll need to create this fantastic layered dessert. Precision in measurements ensures a perfect outcome!
For the Graham Cracker Crust:
- 1 ½ cups (about 180g) graham cracker crumbs: Finely crushed. You can use a food processor for this.
- ¼ cup (50g) granulated sugar: Adds a touch of sweetness to the crust.
- ½ cup (113g) unsalted butter, melted: Binds the crumbs together.
For the Cheesecake Layer:
- 2 (8-ounce) packages (450g total) cream cheese, softened: Full-fat cream cheese is best for a rich, creamy texture.
- ½ cup (100g) granulated sugar: For sweetness.
- 1 large egg: Helps set the cheesecake.
- 2 teaspoons vanilla extract: Enhances the flavor.
- ¼ cup (60ml) heavy cream: Adds to the creaminess.
For the Strawberry Topping (Compote):
- 2 cups (300g) fresh strawberries, hulled and sliced: Choose ripe, sweet berries.
- ¼ cup (50g) granulated sugar: Adjust to taste, depending on the sweetness of your strawberries.
- 1 tablespoon lemon juice: Brightens the flavor and balances sweetness.
For the Shortcake Crumble:
- 1 ½ cups (180g) all-purpose flour: Standard flour will work perfectly.
- ⅓ cup (67g) granulated sugar: For a sweet crumble.
- 1 teaspoon baking powder: Helps the crumble achieve a light texture.
- ¼ teaspoon salt: Balances the flavors.
- ½ cup (113g) unsalted butter, very cold and cubed: Essential for a flaky, buttery crumble.
- 2 tablespoons buttermilk (or milk with ½ tsp lemon juice): Adds moisture and tenderness to the crumble.
For the Whipped Cream Layer:
- 1 ½ cups (360ml) heavy cream, very cold: Essential for stable whipped cream.
- ¼ cup (30g) powdered sugar: For sweetness and a smooth texture.
- 1 teaspoon vanilla extract: For flavor.
Garnish (Optional):
- Fresh strawberries: Sliced or whole.
- Fresh mint sprigs: For a pop of color.
How to Make Strawberry Shortcake Cheesecake
This delightful Strawberry Shortcake Cheesecake is surprisingly easy to make, delivering a delicious and satisfying dessert that combines textures and flavors in perfect harmony. Its creamy cheesecake, sweet strawberry compote, and buttery shortcake crumble come together effortlessly, making it a standout treat. With a total preparation time of about 45 minutes (plus chilling), you’ll have a showstopper on your hands!
● Step-by-Step Instructions:
1. Prepare the Shortcake Crumble (First):
* Preheat oven to 375°F (190°C).
* In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
* Cut in the very cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
* Drizzle in the buttermilk and mix gently until just combined. Be careful not to overmix.
* Spread the crumble evenly on a baking sheet lined with parchment paper.
* Bake for 12-15 minutes, or until lightly golden brown. Let cool completely. Once cooled, break it into smaller pieces if necessary.
2. Prepare the Graham Cracker Crust:
* Reduce oven temperature to 350°F (175°C).
* In a medium bowl, combine graham cracker crumbs and granulated sugar.
* Pour in the melted butter and mix until the crumbs are evenly moistened.
* Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
* Bake for 8-10 minutes. Remove from oven and let cool slightly while you prepare the cheesecake filling.
3. Make the Cheesecake Layer:
* In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
* Beat in the egg and vanilla extract until just combined.
* Stir in the heavy cream until fully incorporated. Do not overmix.
* Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
* Bake for 35-45 minutes, or until the edges are set and the center still has a slight jiggle.
* Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
* Remove from oven, let cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or overnight, for best results.
4. Prepare the Strawberry Topping (Compote):
* In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
* Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the mixture thickens slightly (about 8-10 minutes).
* Remove from heat and let cool completely.
5. Assemble the Strawberry Shortcake Cheesecake:
* Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan.
* In a large bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
* Beat with an electric mixer on high speed until stiff peaks form.
* Spread a layer of the prepared strawberry compote over the top of the chilled cheesecake.
* Pipe or spread the whipped cream over the strawberry layer.
* Generously sprinkle the cooled shortcake crumble over the whipped cream.
* Garnish with fresh strawberries and mint sprigs, if desired.
Why You’ll Love This Strawberry Shortcake Cheesecake
You are going to absolutely adore this Strawberry Shortcake Cheesecake for its unparalleled deliciousness and impressive presentation! The main highlight is the incredible harmony of textures and flavors: the velvety smooth, tangy cheesecake perfectly complements the burst of sweet, slightly tart strawberry compote, all brought together by the delightful crunch of the buttery shortcake crumble. This isn’t just a dessert; it’s an experience that awakens your taste buds with every spoonful.
Making this dessert at home is also a fantastic way to save money, as a slice of a comparable dish at a bakery or restaurant would cost a pretty penny, and it often won’t have the same homemade charm and fresh ingredients. The flavorful toppings, especially the fresh strawberry compote and the unique shortcake crumble, truly elevate this cheesecake from good to extraordinary. If you enjoy layered treats, you might also love our [Raspberry White Chocolate Lasagna recipe – link internal recipe here], which offers another delightful no-bake option. So, why not treat yourself and your loved ones to this incredible dessert? You’ll be amazed at how simple it is to create such a show-stopping treat that tastes absolutely heavenly!
What to Serve Strawberry Shortcake Cheesecake With
While this Strawberry Shortcake Cheesecake is a complete dessert on its own, you can complement it with a few simple additions:
- A Light Berry Coulis: A drizzle of raspberry or blueberry coulis can add another layer of fruity flavor and a beautiful visual contrast.
- A Dollop of Crème Fraîche: For those who appreciate a slightly more tart and sophisticated counterpoint to the sweetness.
- A Hot Beverage: Coffee, espresso, or even a fragrant herbal tea like chamomile or peppermint would be lovely alongside this rich dessert.
- Sparkling Wine or Rosé: For a more festive occasion, a light, bubbly sparkling wine or a crisp rosé would cut through the richness beautifully.
Top Tips for Perfecting Strawberry Shortcake Cheesecake
Achieving the perfect Strawberry Shortcake Cheesecake is easier than you think with these expert tips:
- Softened Cream Cheese is Key: Ensure your cream cheese is at room temperature for at least an hour before mixing. This guarantees a smooth, lump-free cheesecake batter and prevents overmixing, which can lead to cracks.
- Don’t Overmix the Cheesecake: Once the egg and vanilla are added, mix just until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools.
- Cold Butter for Shortcake Crumble: Use very cold, cubed butter for your shortcake crumble. This creates steam during baking, leading to that desirable flaky, crumbly texture.
- Cool Compote and Cheesecake Completely: Make sure both the strawberry compote and the cheesecake are fully cooled and chilled before assembling. Warm components will cause the whipped cream to melt and the dessert to sag.
- Prevent Cheesecake Cracks: Baking the cheesecake in a water bath can help prevent cracking by providing an even, moist heat. Alternatively, cooling the cheesecake gradually in the oven (as described in the steps) is also very effective.
- Fresh Strawberries for Compote: While frozen strawberries can be used in a pinch, fresh, ripe strawberries will provide the best flavor and vibrant color for your compote.
- Adjust Sugar to Taste: Taste your strawberries before making the compote. If they are very sweet, you might reduce the sugar slightly. If they are tart, you might add a little more.
- Use High-Quality Vanilla: Since vanilla is a prominent flavor in both the cheesecake and whipped cream, using good quality vanilla extract (or even vanilla bean paste) will make a noticeable difference.
Storing and Reheating Tips
Proper storage is crucial to keep your Strawberry Shortcake Cheesecake fresh and delicious.
- Refrigeration: Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For best results, consider assembling the whipped cream and shortcake crumble layers just before serving, or storing them separately, as the crumble can soften and the whipped cream may deflate over time.
- Freezing (Cheesecake Only): The plain cheesecake layer (without the strawberry compote, whipped cream, or crumble) can be frozen. Once completely cooled, wrap the cheesecake tightly in several layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 1 month.
- Thawing Frozen Cheesecake: To thaw, transfer the wrapped cheesecake to the refrigerator overnight. Once thawed, you can add your fresh strawberry compote, whipped cream, and shortcake crumble.
- Freezing Shortcake Crumble: The baked shortcake crumble can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month. If frozen, thaw at room temperature before using.
- Reheating: This Strawberry Shortcake Cheesecake is a dessert meant to be served chilled, so reheating is not recommended. The texture of the cheesecake and whipped cream would be negatively affected.
Final Thoughts
This Strawberry Shortcake Cheesecake is more than just a dessert; it’s a celebration of summer flavors and a testament to how beautiful classic combinations can be when brought together in a new way. The layers of creamy cheesecake, luscious berry compote, airy whipped cream, and crunchy shortcake crumble create a symphony of textures and tastes that will impress everyone at your table.
It’s a dessert that not only tastes incredible but also looks absolutely stunning, making it perfect for special occasions, family gatherings, or simply treating yourself. Don’t be intimidated by the multiple layers; each step is straightforward, and the result is truly worth every moment of effort. Enjoy this delightful fusion, and watch it become a new favorite in your recipe collection!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Strawberry Shortcake Cheesecake FAQs
Q1: Can I make this Strawberry Shortcake Cheesecake ahead of time?
A1: Yes, absolutely! The cheesecake layer benefits from chilling overnight, and the strawberry compote can also be made a day or two in advance. The shortcake crumble can be baked ahead and stored. It’s best to assemble the whipped cream and overall dessert closer to serving time for optimal freshness and texture.
Q2: Can I use frozen strawberries for the compote?
A2: Yes, you can use frozen strawberries. Thaw them first, then proceed with the recipe. Keep in mind that frozen strawberries might release more liquid, so you might need to cook the compote a little longer to achieve the desired thickness.
Q3: How do I prevent my cheesecake from cracking?
A3: There are several tips: ensure cream cheese is at room temperature, don’t overmix the batter, bake in a water bath (highly recommended), and cool the cheesecake gradually in the oven with the door propped open before refrigerating.
Q4: Can I use store-bought shortcake mix for the crumble?
A4: While the homemade shortcake crumble is highly recommended for its superior flavor and texture, you could potentially adapt a store-bought shortbread cookie mix or even use a crushed shortbread cookie as a shortcut for the crumble layer if you’re short on time.
Q5: What if I don’t have a springform pan?
A5: While a springform pan makes removal very easy, you can use a regular 9-inch round cake pan lined with parchment paper, leaving an overhang on two sides to help lift the cheesecake out once chilled. Be very gentle during removal.
Q6: Can I substitute other berries for the strawberries?
A6: Yes, feel free to get creative! Raspberries, blueberries, or mixed berries would also be delicious in the compote, offering a different but equally delightful flavor profile to this layered cheesecake.
Strawberry Shortcake Cheesecake – Layered Summer Dessert
Ingredients
Equipment
Method
- 1. Prepare the Shortcake Crumble (First):
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.1 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt
- Cut in the very cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.1/2 cup unsalted butter
- Drizzle in the buttermilk and mix gently until just combined. Be careful not to overmix.2 tablespoons buttermilk
- Spread the crumble evenly on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until lightly golden brown. Let cool completely. Once cooled, break it into smaller pieces if necessary.
- 2. Prepare the Graham Cracker Crust:
- Reduce oven temperature to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar
- Pour in the melted butter and mix until the crumbs are evenly moistened.1/2 cup unsalted butter
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes. Remove from oven and let cool slightly while you prepare the cheesecake filling.
- 3. Make the Cheesecake Layer:
- In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.2 packages cream cheese, 1/2 cup granulated sugar
- Beat in the egg and vanilla extract until just combined.1 large egg, 2 teaspoons vanilla extract
- Stir in the heavy cream until fully incorporated. Do not overmix.1/4 cup heavy cream
- Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
- Bake for 35-45 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove from oven, let cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or overnight, for best results.
- 4. Prepare the Strawberry Topping (Compote):
- In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice
- Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the mixture thickens slightly (about 8-10 minutes).
- Remove from heat and let cool completely.
- 5. Assemble the Strawberry Shortcake Cheesecake:
- Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan.
- In a large bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.1 1/2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Beat with an electric mixer on high speed until stiff peaks form.
- Spread a layer of the prepared strawberry compote over the top of the chilled cheesecake.
- Pipe or spread the whipped cream over the strawberry layer.
- Generously sprinkle the cooled shortcake crumble over the whipped cream.
- Garnish with fresh strawberries and mint sprigs, if desired.Fresh strawberries, Fresh mint sprigs