Go Back

Ultimate Homemade Strawberry Shortcake Cheesecake

A delightful blend of creamy cheesecake and light strawberry shortcake flavors, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 55 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups all-purpose flour
  • 0.5 cups 1/2 cup granulated sugar
  • 0.5 cups 1/2 cup unsalted butter, cold and cubed Butter should be cold for the best texture.
  • 1 large 1 large egg yolk
  • 2-3 tablespoons 2-3 tablespoons heavy cream Adjust based on dough consistency.
  • 0.5 teaspoons 1/2 teaspoon vanilla extract
  • 0.25 teaspoons 1/4 teaspoon salt
For the cheesecake layer
  • 450 g 450 g cream cheese, softened Allow cream cheese to come to room temperature.
  • 1 cup 1 cup granulated sugar
  • 3 large 3 large eggs, room temperature Use room temperature eggs for better mixing.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cups 1/2 cup sour cream or Greek yogurt Sour cream enhances creaminess.
  • 2 tablespoons 2 tablespoons all-purpose flour
For the topping
  • 2 cups 2 cups fresh strawberries, hulled and sliced Use ripe strawberries for the best flavor.
  • 3 tablespoons 3 tablespoons granulated sugar
  • 1 teaspoon 1 teaspoon lemon juice Enhances strawberry flavor.
  • 1 tablespoon 1 tablespoon strawberry jam Optional for extra sweetness.
For the crumble (optional)
  • 1 cup 1 cup all-purpose flour
  • 0.5 cups 1/2 cup granulated sugar
  • 0.5 cups 1/2 cup cold unsalted butter, cubed Keep butter cold for a crumbly texture.
  • 0.5 cups 1/2 cup chopped toasted almonds or pecans Optional for added crunch.

Method
 

Preparation
  1. In a food processor, combine 1 1/2 cups flour, 1/2 cup sugar, and a pinch of salt.
  2. Add the cold, cubed butter and pulse until the mixture becomes coarse crumbs.
  3. Introduce the egg yolk, vanilla extract, and a couple of tablespoons of heavy cream, and pulse until the dough begins to take shape.
  4. Gently press the dough into the bottom of a 9-inch springform pan.
  5. Bake at 350°F for 15-18 minutes until lightly golden. Let it cool completely.
Making the cheesecake
  1. Beat together softened cream cheese and 1 cup of sugar until smooth.
  2. Add eggs one at a time, then fold in sour cream, vanilla extract, and a touch of flour.
  3. Pour the cheesecake mix over the cooled crust and bake at 325°F for 45-50 minutes until the center jiggles slightly.
Adding the topping
  1. Toss sliced strawberries with 3 tablespoons of sugar and lemon juice; let sit for at least 30 minutes.
  2. For optional crumble, mix 1 cup flour, 1/2 cup sugar, and cold cubed butter, then bake at 350°F for 10-12 minutes.
Final steps
  1. Once everything is set and cooled, layer the strawberry mixture atop the cheesecake.
  2. Sprinkle with crumble if desired and refrigerate for at least 4 hours.

Notes

Use fresh strawberries for the best flavor. Allow cheesecake to cool slowly to prevent cracking. Pre-purchased graham cracker crust can be an alternative, but homemade is recommended.