Homemade Strawberry Shortcake Cheesecake

Making this dessert at home may seem ambitious, but with careful preparation and step-by-step guidance, it is completely achievable. The balance of textures—from the firm, golden shortcake base to the smooth, tangy cheesecake and the juicy strawberries—creates a luxurious bite every time. This recipe includes tips, troubleshooting advice, storage recommendations, variations, and serving ideas to help you achieve a professional-quality dessert in your own kitchen.

Ingredients

Shortcake Crust

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup unsalted butter, cold and cubed

• 1 large egg yolk

• 2–3 tablespoons heavy cream

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

Cheesecake Layer

• 450 grams (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, hulled and sliced

• 3 tablespoons granulated sugar

• 1 teaspoon lemon juice

• Optional: 1 tablespoon strawberry jam for extra sweetness

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)

Equipment

• 9-inch springform pan

• Mixing bowls

• Electric mixer (hand or stand)

• Saucepan

• Rubber spatula

• Whisk

• Cooling rack

Using the right equipment ensures your cheesecake bakes evenly, the crust stays firm, and the dessert sets properly for clean slicing.

Preparation Time

• Prep time: 45 minutes

• Bake time: 50–60 minutes

• Cooling time: 2 hours

• Chill time: 4 hours or overnight

• Total time: ~7–8 hours

• Servings: 12 slices

Step-by-Step Instructions

1. Prepare the Shortcake Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk, vanilla extract, and 2–3 tablespoons of heavy cream until the dough comes together.

Press the dough evenly into the bottom of the prepared pan to form a firm, even crust. Bake for 12–15 minutes or until lightly golden. Remove from the oven and allow to cool completely while preparing the cheesecake layer.

2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, continuing to beat until fully incorporated.

Add the eggs one at a time, mixing on low speed to avoid incorporating too much air, which can cause cracks during baking. Mix in vanilla extract and sour cream or Greek yogurt, followed by the flour. Beat until smooth and creamy, but do not overmix.

Pour the cheesecake mixture over the cooled shortcake crust, smoothing the top with a spatula.

3. Bake the Cheesecake

Place the cheesecake in the oven and bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center is slightly jiggly. To minimize cracking, you can place a pan of hot water on the lower rack of the oven for a water bath effect.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15–20 minutes. This gradual cooling helps prevent cracks. Remove the cheesecake and let it cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight for optimal firmness.

4. Prepare the Strawberry Topping

While the cheesecake chills, prepare the strawberry topping. In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Stir gently and let sit for 15–20 minutes to macerate. For a more glossy finish and added sweetness, stir in strawberry jam.

Drain excess juice if necessary to avoid making the cheesecake soggy.

5. Make the Crunchy Crumble

In a medium bowl, mix the flour and sugar. Cut in the cold butter until the mixture forms coarse crumbs. Stir in the optional toasted nuts if using. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, stirring halfway through, until golden brown. Allow to cool completely.

6. Assemble the Cheesecake

Once the cheesecake is fully chilled, remove it from the springform pan and place on a serving platter. Spoon the macerated strawberries evenly over the top. Sprinkle the cooled crumble generously across the surface, adding texture and a classic shortcake touch.

Optionally, garnish with fresh whole strawberries, mint leaves, or whipped cream.

7. Serve and Enjoy

Use a sharp knife to cut slices, wiping the blade between cuts for clean layers. Each slice should showcase the golden crust, creamy cheesecake, bright strawberries, and crunchy crumble.

Tips for Success

1. Room Temperature Ingredients: Use room temperature cream cheese and eggs for smoother filling.

2. Avoid Overbaking: Slight jiggle in the center ensures creamy texture.

3. Water Bath Option: Reduces cracking for a professional-looking cheesecake.

4. Drain Strawberries: Prevents excess moisture from soaking into the cheesecake.

5. Cooling Time: Let the cheesecake come to room temperature before chilling to avoid condensation.

Common Troubleshooting

Storage Instructions

• Refrigerator: Store covered for up to 5 days.

• Freezer: Cheesecake can be frozen (without topping) for up to 2 months. Thaw overnight in the refrigerator before adding strawberries and crumble.

Variations

• Mixed Berry Cheesecake: Replace strawberries with blueberries, raspberries, or blackberries.

• Chocolate Strawberry: Add a layer of melted chocolate between crust and cheesecake.

• Lemon Strawberry: Add lemon zest to the crust and cheesecake for a citrus twist.

• Mini Cheesecakes: Make individual portions using muffin tins for parties or gifts.

Serving Suggestions

• Dust lightly with powdered sugar for an elegant presentation.

• Serve with a dollop of fresh whipped cream.

• Pair with vanilla ice cream or a fruit coulis for extra indulgence.

• Garnish with mint leaves for color and freshness.

Nutritional Estimate (per slice, 12 slices)

• Calories: ~450 kcal

• Carbohydrates: 45 g

• Fat: 28 g

• Protein: 7 g

• Sugar: 25 g

Final Thoughts

This Homemade Strawberry Shortcake Cheesecake is a perfect blend of buttery shortcake, creamy cheesecake, and fresh strawberry sweetness. Its combination of textures and flavors makes it an unforgettable dessert, perfect for special occasions or whenever you want to treat yourself and your guests.

With patience and attention to detail, this recipe is completely achievable at home. It is versatile enough to experiment with different berries, crusts, or crumble toppings, yet the classic strawberry version remains timeless. Following these detailed steps ensures a beautiful, professional-quality dessert every time.

Every bite delivers a creamy, tangy, sweet, and crunchy experience—the perfect harmony of strawberry shortcake and cheesecake.