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Ultimate Strawberry Shortcake Cheesecake

A tall slice of strawberry shortcake cheesecake layered with sponge cake, fresh strawberries, and cream, topped with whipped cream.
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You can create a show-stopping dessert that combines creamy cheesecake, sweet strawberries, and a buttery shortcake crumble. This recipe delivers rich, fruity flavor in a visually impressive package.

Ingredients

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  • 1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs for a shortcake flavor)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup fresh strawberries, sliced
  • 1/4 cup granulated sugar (for macerating strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shortcake crumble topping (store-bought or homemade cookie crumbs)

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Make the crust: In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the strawberries: In a small bowl, toss the sliced strawberries with 1/4 cup sugar. Let them sit for at least 20 minutes to macerate and release juices. Drain off excess liquid before using.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing only until just combined after each addition. Do not overmix.
  5. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Spoon half of the macerated strawberries evenly over the batter. Pour the remaining cheesecake batter over the strawberries. Top with the remaining strawberries.
  6. Bake the cheesecake: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool the cheesecake: Turn off the oven and let the cheesecake cool inside the oven with the door propped open for 1 hour. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
  8. Prepare the topping: Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Finish and serve: Carefully run a knife around the edge of the cheesecake before releasing the springform side. Top the cheesecake with the whipped cream and sprinkle the shortcake crumble topping over the whipped cream. Slice and serve immediately.

Notes

  • For a truly showstopper look, reserve a few perfect strawberries for garnishing the top center of the finished cake.
  • If you prefer a no-bake version, use a pre-made shortbread crust and chill the cream cheese mixture for at least 8 hours.
  • Use vanilla wafer crumbs instead of graham crackers for a flavor closer to traditional shortcake.

Nutrition

Find it online: https://devourdish.com/strawberry-shortcake-cheesecake-recipe/