Description
Strawberry shortcake cheesecake is the ultimate dessert mashup, combining layers of buttery shortcake, velvety cheesecake filling, and juicy fresh strawberries. Perfect for special occasions or summer celebrations, it’s as visually stunning as it is delicious.
Ingredients
Scale
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup cold unsalted butter, cubed
- ⅔ cup cold heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (for sprinkling)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 cups fresh strawberries, divided
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- ¼ cup water
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line bottom of springform pan with parchment and grease sides.
- Whisk flour, sugar, baking powder, and salt in a bowl. Cut in butter until coarse crumbs form.
- Whisk cream, eggs, and vanilla. Pour into dry ingredients and stir until combined.
- Press 2/3 of dough into springform pan base. Reserve remaining dough. Bake base for 15–18 minutes. Leave oven on.
- Roll reserved dough into a 9-inch round. Refrigerate until needed.
- Beat cream cheese until smooth. Add sugar and beat until fluffy.
- Mix in eggs one at a time. Add sour cream, vanilla, flour, and salt. Do not overmix.
- Pour cheesecake batter over shortcake base. Top with dough round and sprinkle with turbinado sugar.
- Wrap pan in foil and place in roasting pan. Add hot water halfway up sides for water bath.
- Bake 60–70 minutes until center is just set. Let cool in oven with door cracked 1 hour. Chill at least 4 hours or overnight.
- Cook 2 cups chopped strawberries with sugar, lemon juice, cornstarch-water slurry, and vanilla until thick. Chill completely.
- Slice remaining 2 cups strawberries. Set aside.
- Release cheesecake from pan. Spread cooled strawberry sauce on top.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread around edges.
- Top with fresh strawberry slices. Chill 30 minutes before serving.
Notes
Ensure cream cheese is softened and ingredients are room temperature for smooth filling. Gradual cooling prevents cracks. Can be made ahead and stored chilled. For clean slices, dip knife in hot water and wipe between cuts.
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: strawberry shortcake cheesecake, layered dessert, summer cake, fruit cheesecake