Description
A delightful fusion of buttery shortcake base, smooth cheesecake filling, and fresh strawberry topping — Homemade Strawberry Shortcake Cheesecake is perfect for birthdays, cozy dinners, or summer parties.
Ingredients
- Shortcake Base: 1 ½ cups all-purpose flour; ¼ cup granulated sugar; 2 tsp baking powder; ¼ tsp salt; 6 tbsp cold unsalted butter, cubed; ½ cup whole milk; 1 tsp vanilla extract.
- Cheesecake Filling: 3 (8 oz) blocks cream cheese, softened; 1 cup granulated sugar; 3 large eggs (room temperature); 1 cup sour cream; 1 tbsp lemon juice; 1 tbsp vanilla extract.
- Strawberry Topping: 3 cups fresh strawberries, diced; ½ cup granulated sugar; 2 tbsp cornstarch; ¼ cup water; 1 tsp lemon juice.
- Optional Whipped Cream: 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla.
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk and vanilla, then press dough into greased 9-inch springform pan. Bake 12–14 mins. Cool completely.
- Lower oven to 325°F (160°C). In another bowl, beat softened cream cheese until smooth. Add sugar, then eggs one at a time, mixing until just combined. Stir in sour cream, lemon juice, and vanilla. Pour over cooled base and smooth top.
- Bake cheesecake 55–65 mins, until edges are set and center slightly jiggly. Turn off oven, crack door, let sit ~1 hour. Then refrigerate at least 4 hours, ideally overnight.
- For strawberry topping: In a saucepan over medium heat, combine diced strawberries, sugar, cornstarch, water, and lemon juice. Cook until thickened (5–7 mins). Cool completely, then spread over chilled cheesecake.
- Optional: Whip heavy cream, powdered sugar, and vanilla until soft peaks form; dollop or pipe around edges.
- Serve well-chilled. Garnish with whole or halved strawberries if desired.
Notes
- Best results come from full-fat cream cheese and unsalted butter for richer flavor and better texture.
- Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
- Avoid overmixing cheesecake batter — too much air can cause cracks.
- Cool cheesecake slowly (first in oven, then fridge) to prevent cracks and sinking.
- Spread strawberry topping only after cheesecake is fully chilled, to avoid sogginess.
- Prep Time: 25 mins
- Cook Time: 70–80 mins (base + cheesecake)
- Category: Dessert, Cake, Cheesecake
- Method: Bake, Chill, Assemble
- Cuisine: American / Classic Dessert
Nutrition
- Serving Size: 1 slice (≈ 1/10 of cheesecake)
- Calories: ≈ 420 kcal
- Sugar: ≈ 22 g
- Sodium: ≈ 180 mg
- Fat: ≈ 28 g
- Saturated Fat: ≈ 15 g
- Unsaturated Fat: ≈ 10 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 35 g
- Fiber: ≈ 1 g
- Protein: ≈ 6 g
- Cholesterol: ≈ 75 mg