Prep Time: ~20 minutes
Bake Time: ~45 minutes
Chill Time: ~4 hours (or overnight)
Total Time: ~5 hours 5 minutes
Serves: ~12 slices
Introduction
Imagine the best of two desserts in one: the creamy richness of cheesecake meets the sweet and buttery charm of strawberry shortcake. That’s exactly what this Homemade Strawberry Shortcake Cheesecake delivers. With a golden shortcake-style crust, a silky strawberry-infused cheesecake layer and fresh strawberries on top, it’s dessert elevated — perfect for gatherings, celebrations or just a treat when you feel like making something memorable.
Why This Cheesecake Is Worth Making
This dessert stands out because it fuses two classic favourites into one cohesive dish. The buttery crust evokes the biscuit base of shortcake, while the cheesecake filling brings the tangy richness and smooth texture you expect. Topped with juicy strawberries, you get freshness, flavour and visual appeal. Because you’re blending tried-and-true techniques in a creative combo, you’ll impress without overly complicating things.
Ingredients
Crust
- 1¾ cups (≈175 g) buttery shortbread cookies or golden biscuits, finely crushed
- ¼ cup (≈55 g) unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 oz (≈680 g) cream cheese, softened
- ¾ cup (≈150 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (≈240 ml) sour cream or heavy cream
- 1½ cups fresh strawberries, diced
Topping
- 1½ cups fresh strawberries, halved or sliced
- Optional glaze: 2 tablespoons strawberry jam, warmed
What Makes It Work
The shortcake-style crust gives you the crumbly, sweet base characteristic of shortcake. The cheesecake layer adds body and richness, while the diced strawberries baked into it give bursts of fruit throughout. The fresh strawberries on top bring colour and brightness and, if glazed, a glossy finish. Because each layer has intent and texture, you get a dessert that feels layered, balanced and special.
Step-by-Step Instructions
Step 1: Prepare & Bake the Crust
Pre-heat the oven to 325 °F (≈160 °C). Lightly grease a 9-inch springform pan and wrap the base with foil (to catch any leaks). In a bowl combine the crushed shortbread cookies, melted butter and granulated sugar. Press this mixture firmly into the bottom of the pan and about ½ inch up the sides, forming an even crust. Bake in pre-heated oven for 10 minutes, then remove and let cool while you prepare the filling.
Professional Tip: Press the crust with the bottom of a glass for a smooth, compact base.
Key Points: A firm, baked crust holds the filling and keeps structure.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the eggs one at a time, mixing just until combined each time. Stir in the vanilla extract and sour cream (or heavy cream) until everything is smooth. Fold in the 1½ cups diced strawberries gently so they’re distributed but not mashed.
Professional Tip: Start beating on low speed to avoid over-incorporating air, which can cause cracks.
Key Points: Smooth, well-incorporated filling ensures a clean texture.
Step Step 3: Pour & Bake
Pour the filling onto the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles. Place the pan in the oven and bake for 45 minutes, or until the edges are set but the centre still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
Professional Tip: A water bath is optional but adding a pan of hot water beneath the cheesecake can help prevent cracking.
Key Points: Gentle baking and gradual cooling minimize cracks and keep texture perfect.
Step 4: Chill Thoroughly
Remove the cheesecake from the oven once cooled slightly. Run a knife around the edge between the cake and pan to prevent sticking lines. Cover and refrigerate for at least 4 hours, preferably overnight.
Professional Tip: Overnight chilling helps flavours meld and texture set.
Key Points: Proper chilling ensures the cheesecake slices cleanly and tastes better.
Step Step 5: Add Topping & Serve
Just before serving, arrange the remaining 1½ cups fresh strawberries on top in a decorative pattern. If using glaze, warm the strawberry jam until liquid and drizzle over the strawberries for shine and extra sweetness. Release the cheesecake from the pan, slice into 12 pieces using a clean hot knife for smooth cuts.
Professional Tip: Wipe the knife between cuts for clean presentation; dip into hot water for smoother slicing.
Key Points: Fresh topping and clean slicing elevate presentation and flavour.
Pro Tips for Excellent Results
- Use full-fat cream cheese—lower-fat options affect texture and bake.
- Ensure all eggs are room temperature—cold eggs can cause lumps.
- Dice the strawberries uniformly for consistent distribution in the filling.
- Don’t over-bake—the centre should still jiggle slightly when done.
- For easier release, chill the cheesecake and use a hot, dry knife for clean slices.
Creative Variations
- Lemon-Strawberry Twist: Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the filling for citrus lift.
- Chocolate Shortcake Base: Use chocolate sandwich cookies in place of shortbread for a rich base.
- Berry Medley: Replace half of the strawberries with raspberries or blueberries for mixed-berry cheesecake.
- Mini Versions: Use a 6-cup muffin tin and bake mini cheesecakes for individual servings; adjust bake time to ~25 minutes.
Pairing Ideas
Serve slices with a dollop of lightly whipped cream or vanilla ice cream. For drinks, try a glass of chilled rosé, sparkling wine or a refreshing iced tea with mint. It also pairs nicely with fresh berry salad or lemon sorbet to echo the fruit theme.
Storage Guidelines
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze fully cooled and wrapped in plastic + foil for up to 1 month; thaw overnight in the fridge. After thawing, add fresh strawberries just before serving.
Why It Delights (Flavor Science)
The buttery crust adds fat and crunch, the cheesecake layer brings protein and cream for satiety, and the strawberries add moisture and natural sweetness. The slight tang of cream cheese balances the sugar, while the heat from the oven sets the structure without drying it out. Chilling solidifies the gelled proteins in the cheesecake so that each slice holds shape. Fresh fruit topping provides contrast in temperature and freshness that elevates the whole experience.
Troubleshooting Common Issues
- If the cheesecake cracks, next time bake at a slightly lower temperature, avoid over-mixing and allow the in-oven cooling period.
- If the centre is too soft or jiggly, leave it in the oven a few more minutes, then chill longer.
- If the crust is too soft or soggy, ensure you baked it for the full 10 minutes and pressed it firmly.
- If the strawberry flavour is too faint, increase diced strawberries in the filling or use a strawberry puree swirl.
Conclusion
This Homemade Strawberry Shortcake Cheesecake brings together the best of dessert worlds—crusty shortcake base, creamy cheesecake body and fresh strawberries on top—and wraps it into a dessert you’ll feel proud to serve. Whether for a special occasion or treating yourself, every slice celebrates flavour, texture and joy.
