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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake - Layered Summer Dessert

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.
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Prep Time 45 minutes
Cook Time 1 hour
Chilling Time 4 minutes
Total Time 8 minutes
Servings: 12 slices
Course: Cheesecake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs about 180g, finely crushed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter 113g, melted
For the Cheesecake Layer:
  • 2 packages cream cheese 8-ounce each, 450g total, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream 60ml
For the Strawberry Topping (Compote):
  • 2 cups fresh strawberries 300g, hulled and sliced
  • 1/4 cup granulated sugar adjust to taste
  • 1 tablespoon lemon juice
For the Shortcake Crumble:
  • 1 1/2 cups all-purpose flour 180g
  • 1/3 cup granulated sugar 67g
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 113g, very cold and cubed
  • 2 tablespoons buttermilk or milk with 1/2 tsp lemon juice
For the Whipped Cream Layer:
  • 1 1/2 cups heavy cream 360ml, very cold
  • 1/4 cup powdered sugar 30g
  • 1 teaspoon vanilla extract
Garnish (Optional):
  • Fresh strawberries sliced or whole
  • Fresh mint sprigs

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Food processor (optional, for crumbs)
  • Medium Bowl
  • Small Saucepan
  • - Baking Sheet
  • - Parchment Paper
  • Wire rack

Method
 

  1. 1. Prepare the Shortcake Crumble (First):
  2. Preheat oven to 375°F (190°C).
  3. 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
  4. 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
  5. Drizzle in the buttermilk and mix gently until just combined. Be careful not to overmix.
    2 tablespoons buttermilk
  6. Spread the crumble evenly on a baking sheet lined with parchment paper.
  7. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely. Once cooled, break it into smaller pieces if necessary.
  8. 2. Prepare the Graham Cracker Crust:
  9. Reduce oven temperature to 350°F (175°C).
  10. In a medium bowl, combine graham cracker crumbs and granulated sugar.
    1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar
  11. Pour in the melted butter and mix until the crumbs are evenly moistened.
    1/2 cup unsalted butter
  12. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
  13. Bake for 8-10 minutes. Remove from oven and let cool slightly while you prepare the cheesecake filling.
  14. 3. Make the Cheesecake Layer:
  15. 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
  16. Beat in the egg and vanilla extract until just combined.
    1 large egg, 2 teaspoons vanilla extract
  17. Stir in the heavy cream until fully incorporated. Do not overmix.
    1/4 cup heavy cream
  18. Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
  19. Bake for 35-45 minutes, or until the edges are set and the center still has a slight jiggle.
  20. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
  21. Remove from oven, let cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or overnight, for best results.
  22. 4. Prepare the Strawberry Topping (Compote):
  23. 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
  24. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the mixture thickens slightly (about 8-10 minutes).
  25. Remove from heat and let cool completely.
  26. 5. Assemble the Strawberry Shortcake Cheesecake:
  27. Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan.
  28. 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
  29. Beat with an electric mixer on high speed until stiff peaks form.
  30. Spread a layer of the prepared strawberry compote over the top of the chilled cheesecake.
  31. Pipe or spread the whipped cream over the strawberry layer.
  32. Generously sprinkle the cooled shortcake crumble over the whipped cream.
  33. Garnish with fresh strawberries and mint sprigs, if desired.
    Fresh strawberries, Fresh mint sprigs

Notes

This dessert is a show-stopper! The key to success is ensuring all components are properly cooled before assembly. Adjust sugar in the compote based on the sweetness of your strawberries. For the best flavor, use fresh, ripe strawberries.
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