Homemade Strawberry Shortcake Cheesecake is a rich, creamy dessert layered with fresh strawberries, soft shortcake, and classic cheesecake flavors, perfect for special occasions or family gatherings.

Why You Will Love This Recipe

This Homemade Strawberry Shortcake Cheesecake brings together three beloved desserts in one unforgettable bite. It balances richness and freshness, indulgence and lightness. The creamy cheesecake calms you, the strawberries wake you up, and the shortcake wraps everything in comfort. It is the kind of dessert that feels celebratory yet familiar, making it perfect for moments when you want to impress without losing the warmth of homemade baking.

Tools You Will Need

9-inch springform pan
Mixing bowls
Electric mixer
Whisk
Spatula
Measuring cups and spoons
Cooling rack

Ingredients

For the Crust
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
For the Strawberry Shortcake Layer
1 cup fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
For the Topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh strawberries and mint leaves for garnish

Step-by-Step Instructions

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan and bake for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and flour.
Pour the cheesecake filling over the cooled crust.
Toss strawberries with sugar and lemon juice.
Whisk flour, baking powder, and salt. Cream butter and sugar, then add egg and vanilla.
Alternate adding flour mixture and milk. Gently fold in strawberries.
Spread shortcake batter over the cheesecake layer.
Bake for 60–70 minutes until slightly jiggly in the center.
Cool completely, then refrigerate for at least 4 hours or overnight.
Whip cream with powdered sugar and spread over cheesecake before serving.

Tips for Best Results

Use room-temperature ingredients for a smooth cheesecake texture. Avoid overmixing once eggs are added to prevent cracks. Let the cheesecake cool gradually to preserve its creamy consistency.

Variations and Additions

You can add a thin layer of strawberry jam between the cheesecake and shortcake for extra fruit flavor. Swap strawberries for raspberries or mixed berries for a different seasonal twist.

Storage and Serving

Store the cheesecake covered in the refrigerator for up to 4 days. Serve chilled for best texture. Freezing is possible without the whipped topping for up to 1 month.

Approximate Nutrition Per Serving

Calories: 450 kcal | Protein: 7 g | Fat: 28 g | Carbohydrates: 42 g

Preparation Time

Prep Time: 25 minutes | Cooking Time: 80 minutes | Total Time: 5 hours (including chilling)

Frequently Asked Questions

Can I make this cheesecake ahead of time?
Yes, it tastes even better the next day after resting overnight.

Why is my cheesecake slightly jiggly?
A gentle jiggle means it is perfectly baked and will firm up as it chills.