Ingredients for Homemade Strawberry Shortcake Cheesecake
Shortcake Crust
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ tsp salt
Cheesecake Layer
- 450 g (16 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tbsp all-purpose flour
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar
- 1 tsp lemon juice
- (Optional) 1 tbsp strawberry jam for extra sweetness and gloss
Crunchy Crumble
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup cold unsalted butter, cubed
- ½ cup chopped toasted almonds or pecans (optional)
How I Make Strawberry Shortcake Cheesecake
Prepare the Shortcake Crust
I preheat my oven to 350°F (175°C), grease, and line a 9-inch springform pan. In a bowl, I mix flour, sugar, and salt. I cut in cold butter for a crumbly texture, then mix in egg yolk, vanilla, and heavy cream until a dough forms. I press it evenly into the pan and bake for 12–15 minutes, just until lightly golden. Letting it cool completely ensures a perfect, tender base.
Make the Cheesecake Filling
In a large bowl, I beat the cream cheese until perfectly smooth, then add sugar and mix until fluffy. Eggs go in one at a time at low speed, then vanilla, sour cream (or yogurt), and flour. Gentle mixing is key here—overbeating can cause cracks. I pour the creamy batter over the cooled crust and smooth the top before baking.
Bake the Cheesecake
The cheesecake bakes at 350°F for 50–60 minutes—edges should be set, with a gentle jiggle at the center. After turning off the oven, I let the cake cool inside with the door cracked for 15–20 minutes to prevent sudden temperature changes. I then cool it fully on a rack and chill for at least 4 hours, but overnight ensures the creamiest texture.
Prepare the Strawberry Topping
While the cheesecake chills, I macerate sliced strawberries with sugar and lemon juice for 15–20 minutes. For extra gloss and sweetness, I add a spoonful of strawberry jam. Excess liquid is drained so the topping stays juicy, not soggy.
Make the Crunchy Crumble
I combine flour and sugar, then cut in cold butter to create coarse crumbs. Optional nuts get mixed in for extra crunch. The crumble bakes at 350°F for 10–12 minutes until golden before cooling completely.
Assemble the Cheesecake
Once the cheesecake is chilled, I remove it from the pan. The strawberries are arranged generously on top, and I shower on the crunchy crumble. Extra strawberries, a sprig of mint, or a swirl of whipped cream make lovely garnishes.
Serve and Enjoy
I slice this cake with a sharp knife, wiping between cuts for perfect layers of shortcake crust, creamy cheesecake, juicy fruit, and crisp crumble. Every bite is a celebration of summer sweetness.
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