Strawberry Shortcake Cheesecake

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Strawberry Shortcake Cheesecake is the kind of dessert that makes you close your eyes after the first bite. I remember the first time I tried it at a family gathering — it was smooth, creamy, and filled with vibrant strawberry flavor, wrapped in a soft, sweet crumble topping. That combination of tangy cream cheese and sweet strawberries instantly became one of my favorite treats to make and share.

This cake is more than just pretty layers — it’s the ultimate hybrid of two iconic desserts. You get the richness of a New York-style cheesecake paired with the lightness and nostalgia of a classic strawberry shortcake. It’s not too sweet, has just the right amount of texture, and makes for a show-stopping dessert that never fails to impress.

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Why You’ll Love This Strawberry Shortcake Cheesecake

This cheesecake is a crowd-pleaser, plain and simple. The creamy cheesecake base is perfectly balanced by the buttery, crumbly shortcake topping and fresh strawberry filling. It’s decadent without being too heavy, and the contrasting textures make every bite exciting.

Plus, it’s the kind of dessert that looks like you spent hours on it, but the process is surprisingly manageable. Whether you’re prepping for a birthday, a summer barbecue, or a holiday dinner, this dessert brings that “wow” factor with every slice.

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What Kind of Strawberries Should I Use?

Fresh strawberries are always best when they’re in season — think spring and summer months. They offer the juiciest texture and sweetest flavor. But if you’re making this outside of berry season, frozen strawberries (thawed and drained) can also work. Just make sure they’re not too watery, or your filling may become runny.

When it comes to the topping, freeze-dried strawberries can add a nice pop of flavor and color to the crumb topping without compromising texture.

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Options for Substitutions

Out of cream cheese? You can use mascarpone for a slightly sweeter and silkier texture. Don’t have shortbread cookies for the crumb layer? Golden Oreos or vanilla wafers make excellent stand-ins.

For a dairy-free version, use vegan cream cheese and coconut cream. And if you’re watching sugar, you can swap granulated sugar with a 1:1 sugar alternative like monk fruit or erythritol — just keep an eye on bake times as textures may change slightly.

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Ingredients for this Strawberry Shortcake Cheesecake

• Cream Cheese – This is the foundation of the cheesecake layer. Use full-fat cream cheese for a rich, creamy texture.
• Granulated Sugar – Adds sweetness to balance the tang of the cream cheese.
• Sour Cream – Adds a subtle tang and helps to smooth out the texture.
• Eggs – Essential for binding the cheesecake and giving it structure.
• Vanilla Extract – Enhances all the other flavors and gives warmth to the cheesecake.
• Strawberries (fresh or frozen) – For the strawberry compote or swirl, adding fruity sweetness and color.
• Shortcake Crumbs – A combination of crushed cookies or cake crumbs with strawberry and vanilla flavor, giving the cheesecake its signature topping and edge coating.
• Butter – Used to bind the crumbs for the crust and topping.
• All-Purpose Flour (optional) – Helps thicken the strawberry layer if making your own compote.
• Whipping Cream (optional) – Can be used to lighten the texture or for garnish.

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Step 1: Make the Shortcake Crumb Topping

Mix crushed shortbread cookies (or golden Oreos/vanilla wafers), freeze-dried strawberries, and melted butter in a food processor. Pulse until crumbly. This will be used for both the crust and to coat the cake.

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Step 2: Prepare the Crust

Press about two-thirds of the crumb mixture into the bottom of a springform pan lined with parchment paper. Firmly press it down to form a tight crust. Bake at 350°F (175°C) for 10 minutes. Let it cool while preparing the filling.

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Step 3: Make the Cheesecake Batter

In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract, mixing well. Add sour cream, then the eggs one at a time, mixing gently to avoid incorporating too much air.

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Step 4: Add the Strawberry Layer

Spoon a layer of strawberry compote or jam over the crust before adding the cheesecake filling. You can also swirl some into the batter if desired for a marbled effect.

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Step 5: Bake the Cheesecake

Pour the cheesecake mixture over the crust. Tap gently to remove air bubbles. Bake in a water bath at 325°F (160°C) for 50-60 minutes, or until the center is just set. Turn off the oven, crack the door, and let the cheesecake sit inside for an hour.

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Step 6: Chill the Cheesecake

Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight. This step is crucial to ensure a firm, sliceable texture.

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Step 7: Decorate with Crumb Topping

Once chilled and firm, remove the cheesecake from the springform pan. Press the remaining strawberry shortcake crumb topping onto the sides and top of the cheesecake. Garnish with fresh strawberries or whipped cream if desired.

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How Long to Prepare the Strawberry Shortcake Cheesecake

Prep Time: Preparing the crust, cheesecake filling, and strawberry compote typically takes about 30 to 40 minutes. This includes pulsing the crumbs, mixing the filling, and assembling the layers. If you’re making your own compote or decorating elaborately, allow an extra 10-15 minutes.

Bake & Chill Time: Baking takes roughly 50 to 60 minutes, and the resting time in the oven adds another hour. Once removed, the cheesecake needs at least 4 hours in the refrigerator, but chilling it overnight yields the best texture. All together, expect 6 to 8 hours including chill time, so plan accordingly.

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Tips for Perfect Strawberry Shortcake Cheesecake

• Always use room-temperature ingredients for a smoother batter.
• Beat the cream cheese thoroughly before adding other ingredients to avoid lumps.
• Use a water bath when baking to prevent cracks and ensure even cooking.
• Chill the cheesecake fully before attempting to add toppings or slice.
• Use a warm knife to make clean cuts — wipe between each slice.

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Watch Out for These Mistakes While Cooking

• Overbeating the batter can introduce too much air, leading to cracks.
• Skipping the water bath often results in uneven cooking and surface cracks.
• Not letting it chill long enough makes the texture too soft and messy.
• Using watery strawberries (especially from thawed frozen berries) without draining will cause sogginess.
• Overbaking causes a dry, crumbly cheesecake. The center should still jiggle slightly when done.

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What to Serve With Strawberry Shortcake Cheesecake?

1. Fresh Berries

A bowl of fresh mixed berries (raspberries, blueberries, blackberries) adds brightness and enhances the fruity flavors.

2. Whipped Cream

A dollop of freshly whipped cream on each slice complements the richness beautifully.

3. Strawberry Sauce

Drizzle warm strawberry sauce over the top for extra flair and sweetness.

4. Vanilla Ice Cream

Serve a slice with a scoop of vanilla ice cream for a classic dessert combo.

5. Sparkling Wine or Rosé

For a sophisticated touch, pair the cake with a light sparkling wine or rosé.

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Storage Instructions

In the Refrigerator: Cover the cheesecake tightly with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 5 days.

In the Freezer: You can freeze Strawberry Shortcake Cheesecake for up to 2 months. Wrap it in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the refrigerator before serving.

Best Practices: Don’t store it with fresh toppings (like whipped cream or sliced strawberries) as they tend to break down quickly. Add those just before serving.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 430
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 270mg
• Carbohydrates: 38g
• Sugars: 28g
• Protein: 6g
• Fiber: 1g

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Frequently Asked Questions

How far in advance can I make this cheesecake?

You can make it up to 2 days in advance and store it in the fridge. Add toppings just before serving.

Can I use a boxed cake mix for the shortcake layer?

Absolutely. A boxed vanilla or strawberry cake mix works great for the crumbs. Just make sure it’s baked, cooled, and crumbled before using.

What’s the best way to prevent cracks in cheesecake?

Use a water bath, don’t overmix the eggs, and let the cheesecake cool gradually in the oven.

Can I make this gluten-free?

Yes. Use gluten-free cookies or cake for the crumb layer, and ensure all other ingredients are certified gluten-free.

Can I add a layer of whipped cream on top?

Yes! You can spread a layer of whipped cream over the top before applying the crumb topping for an extra light finish.

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Conclusion

Strawberry Shortcake Cheesecake brings together the comforting flavors of a classic shortcake with the indulgent creaminess of a cheesecake. It’s perfect for holidays, birthdays, or whenever you want to serve something a little special. With its vibrant colors, rich textures, and fresh strawberry goodness, this dessert doesn’t just taste amazing — it makes memories.

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