Homemade Strawberry Shortcake Cheesecake

If you’re looking for a dessert that combines the best of two beloved classics—strawberry shortcake and cheesecake—then this Homemade Strawberry Shortcake Cheesecake is your dream come true. Creamy, rich, and bursting with fresh strawberry flavor, this decadent dessert brings together a buttery shortbread crust, a velvety smooth cheesecake filling, and a luscious layer of sweetened strawberries. Perfect for spring gatherings, summer barbecues, or anytime you want to impress guests (or yourself!), this recipe is both indulgent and surprisingly approachable. Let’s dive into everything you need to know to create this show-stopping treat in your own kitchen.

The History

The roots of this dessert lie in two iconic American treats: strawberry shortcake and cheesecake. Strawberry shortcake dates back to the early 19th century and traditionally features layers of biscuits, fresh strawberries, and whipped cream. It was a favorite at picnics and family gatherings, celebrating the peak of strawberry season.

On the other hand, cheesecake has ancient origins, with versions enjoyed by the Greeks and Romans. The modern American version, particularly the New York-style cheesecake, became popular in the late 1800s with the advent of cream cheese. By the 20th century, bakeries across the U.S. were perfecting the creamy, dense texture we all love.

The fusion of these two desserts—Strawberry Shortcake Cheesecake—emerged as part of the trend toward hybrid desserts in the late 20th and early 21st centuries. Bakers began experimenting with combining flavors and textures from different classic desserts, and this recipe quickly gained popularity for its balance of sweetness, tartness, and richness. Today, it’s a staple at dessert tables during seasonal celebrations and a go-to for those who crave something nostalgic yet innovative.

Ingredients Breakdown

To create the perfect Homemade Strawberry Shortcake Cheesecake, each component must be crafted with care. Here’s a detailed look at what goes into this masterpiece:

Graham Crackers or Shortbread Cookies: These form the base of the crust, providing a buttery, slightly sweet foundation that complements the creamy filling. While graham crackers are traditional, shortbread cookies offer a richer, more delicate texture that pairs beautifully with strawberries.
Unsalted Butter: Melted and mixed into the crust crumbs, butter binds the crust together and adds a luxurious mouthfeel.
Granulated Sugar: Used in both the crust and filling, sugar balances the tanginess of the cream cheese and enhances the natural sweetness of the strawberries.
Cream Cheese: The star of any cheesecake, full-fat cream cheese ensures a rich, smooth, and dense texture. Always use room-temperature cream cheese to avoid lumps.
Sour Cream: Adds tanginess and moisture, helping to keep the cheesecake from becoming too dense.
Vanilla Extract: A high-quality extract deepens the flavor profile and rounds out the sweetness.
Eggs: Room-temperature eggs help emulsify the batter and give the cheesecake structure without making it rubbery.
Fresh Strawberries: Essential for authentic flavor and vibrant color. Choose ripe, red strawberries for the topping and compote.
Lemon Juice: Brightens the strawberry mixture and prevents browning.
Cornstarch: Thickens the strawberry topping so it doesn’t make the cheesecake soggy.
Heavy Whipping Cream: Optional for garnish; whipped into soft peaks for an elegant finish.
Pinch of Salt: Enhances all the flavors and balances the sweetness.

Step-by-Step Recipe

Now that we’ve explored the components, let’s walk through how to make this delicious dessert from start to finish.

Prepare the Crust: Preheat your oven to 325°F (163°C). In a food processor, pulse 2 cups of crushed shortbread cookies (or graham crackers) until fine. Add 1/4 cup granulated sugar and 1/2 cup melted unsalted butter. Pulse until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, beat 3 packages (24 oz total) of softened cream cheese on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides. Add 1 cup sugar and beat until combined. Mix in 1 cup sour cream, 2 teaspoons vanilla extract, and a pinch of salt. Add 4 large room-temperature eggs one at a time, beating just until incorporated after each addition. Do not overmix—this prevents cracks.
Pour and Bake: Pour the filling over the cooled crust. Smooth the top with a spatula. Place the springform pan on a large sheet of aluminum foil and wrap tightly around the sides to prevent water from seeping in during the water bath. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform. Bake for 60–75 minutes, or until the edges are set but the center still jiggles slightly.
Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking. Remove from the oven and water bath, then refrigerate for at least 6 hours (preferably overnight).
Prepare the Strawberry Topping: While the cheesecake chills, hull and slice 4 cups of fresh strawberries. In a saucepan, combine the strawberries with 1/3 cup sugar and 1 tablespoon lemon juice. Cook over medium heat for 5 minutes, stirring occasionally. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Stir into the strawberries and cook for another 2–3 minutes until thickened. Let cool completely, then spread over the chilled cheesecake.
Serve: Run a knife around the edge of the pan before releasing the springform. Garnish with additional sliced strawberries and whipped cream if desired. Slice with a warm, clean knife for clean cuts.

Tips for Success

Room-Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature (sit out for 1–2 hours) to achieve a smooth, lump-free batter.
Avoid Overmixing: Once you add the eggs, mix only until just combined. Overbeating incorporates too much air, which can cause cracks.
Use a Water Bath: This gentle, even heat prevents curdling and ensures a creamy texture. Wrap the pan well to avoid leaks.
Cool Gradually: Never rush the cooling process. Letting the cheesecake cool slowly in the turned-off oven minimizes thermal shock and cracking.
Chill Thoroughly: A minimum of 6 hours is required, but 8–12 hours yields the best texture and clean slices.
Prevent Sticking: Lightly grease the springform pan before adding the crust for easier release.
Thicken the Strawberries Properly: Don’t skip the cornstarch—it keeps the topping from turning the cheesecake soggy.

Variations and Customizations

This recipe is highly adaptable to suit your taste or dietary needs:

Fruit Variations: Swap strawberries for raspberries, blueberries, peaches, or a mixed berry compote.
Crust Options: Try chocolate cookie crust, vanilla wafers, or almond shortbread for a nutty twist.
Dairy-Free: Use vegan cream cheese, coconut-based sour cream, and plant-based butter. Opt for a gluten-free crust if needed.
Low-Sugar Version: Replace sugar with erythritol or monk fruit sweetener and use sugar-free cookies for the crust.
Mini Cheesecakes: Make individual servings in mason jars or muffin tins for easy portion control and serving.
Add-ins: Fold lemon zest, white chocolate chips, or a swirl of raspberry puree into the batter before baking.
Gluten-Free: Use certified gluten-free cookies or make a nut-based crust with almonds or pecans.

Health Considerations and Nutritional Value

While this Homemade Strawberry Shortcake Cheesecake is undeniably rich and indulgent, there are ways to enjoy it mindfully. Here’s a general nutritional breakdown per serving (assuming 12 slices):

Calories: ~450–500
Fat: 30–35g (mostly from cream cheese, butter, and sour cream)
Saturated Fat: 18–20g
Carbohydrates: 40–45g
Sugars: 30–35g (natural and added)
Protein: 7–8g
Calcium: Good source due to dairy ingredients

Strawberries contribute vitamin C, antioxidants, and fiber, offering some nutritional benefits amidst the indulgence. To make it healthier:

Reduce sugar in the filling and topping.
Use low-fat cream cheese and sour cream (though texture may be less creamy).
Serve smaller portions with extra fresh fruit on the side.
Balance the meal with a light entrée and green salad.

Note: This dessert is not suitable for those with lactose intolerance or dairy allergies unless modified with appropriate substitutes.

Ingredients

Makes one 9-inch cheesecake (12 servings)

2 cups crushed shortbread cookies (about 20–25 cookies) OR graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
24 oz (3 packages) full-fat cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
2 teaspoons pure vanilla extract
4 large eggs, room temperature
Pinch of salt
4 cups fresh strawberries, hulled and sliced (plus extra for garnish)
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
Optional: Whipped cream for topping

Directions

Preheat oven to 325°F (163°C). Grease the sides of a 9-inch springform pan.
For the crust: Mix crushed cookies, 1/4 cup sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes. Cool completely.
For the filling: Beat cream cheese until smooth. Add 1 cup sugar and beat until fluffy. Mix in sour cream, vanilla, and salt. Add eggs one at a time, mixing just until blended.
Pour filling over crust. Wrap springform pan in heavy-duty aluminum foil. Place in a large roasting pan. Fill roasting pan with hot water to reach halfway up the sides of the springform.
Bake for 60–75 minutes until edges are set and center jiggles slightly.
Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour. Remove and refrigerate for at least 6 hours.
For strawberry topping: In a saucepan, combine 4 cups strawberries, 1/3 cup sugar, and lemon juice. Simmer 5 minutes. Stir cornstarch and water, add to strawberries, and cook 2–3 minutes until thick. Cool completely.
Spread cooled strawberry mixture over chilled cheesecake. Garnish with fresh berries and whipped cream if desired.
Slice and serve cold.

FAQ

Can I make this cheesecake ahead of time?
Yes! This cheesecake tastes even better the next day. Make it 1–2 days in advance and store covered in the fridge.

Why did my cheesecake crack?
Cracks are usually caused by overmixing, rapid temperature changes, or overbaking. Using a water bath and slow cooling helps prevent this. If cracks appear, cover them with the strawberry topping!

Can I freeze strawberry shortcake cheesecake?
Yes, but without the fresh strawberry topping. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator and add the topping just before serving.

Can I use frozen strawberries?
You can, but they release more liquid. Thaw, drain, and reduce the juices longer. Fresh is best for texture and flavor.

How long does it last in the fridge?
Up to 5 days when stored covered in the refrigerator.

Can I make it without a springform pan?
It’s not recommended, as the pan allows for easy release. However, you could use a deep pie dish, though removal will be tricky.

Is this recipe gluten-free?
Only if you use gluten-free cookies for the crust and ensure all ingredients are certified gluten-free.

Summary

Indulge in the ultimate fusion dessert: a creamy, homemade strawberry shortcake cheesecake that blends the flaky sweetness of shortcake with the rich elegance of cheesecake. Topped with glossy, fresh strawberries, it’s a timeless treat perfect for celebrations or a sweet everyday luxury.