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This beautiful Strawberry Shortcake Cheesecake has a shortcake crust, no bake vanilla cheesecake filling and LOADS of strawberries! It combines three of my favorite things – cake, strawberries and cheesecake – into a sweet and refreshing dessert that you’ll love!
Easy Strawberry Shortcake Cheesecake
If you’ve been reading the blog for a while, then you know I love strawberries. They’ve been my favorite fruit since I was a kid. So naturally, I love whipping up everything from a classic Strawberry Shortcake to a fancy Strawberry Shortcake Cake. This Strawberry Shortcake Cheesecake is a twist on a classic that you won’t be able to resist! I’m truly in love!
This simple yet impressive dessert is the ultimate strawberry showcase. With a soft layer of shortcake on the bottom, you get the full strawberry shortcake experience layered right into a creamy cheesecake! And there are fresh, juicy strawberries decorating the outside edge, inside the cheesecake itself and piled high on top along with plenty of homemade strawberry sauce. It’s just so light and refreshing – pure berry bliss!
What You’ll Need
This dessert has a few different components that make it so irresistible, and they all keep things super simple! Here’s what you should have on hand for each one:
For the Shortcake
- Flour: All purpose flour here.
- Sugar: Granulated.
- Baking Powder & Baking Soda: You’ll need a teaspoon and a half of baking powder, plus half a teaspoon of baking soda to supplement it.
- Butter: Salted.
- Heavy Cream
For the Strawberry Sauce
- Water: Just a tablespoon.
- Pureed Strawberries: Just pop the strawberries into a food processor or blender and puree until smooth.
- Sugar: Granulated.
- Cornstarch: To thicken it up into a sauce-like consistency.
For the Cheesecake Filling & Whipped Topping
- Heavy Cream: You’ll need some for the filling and some for the topping.
- Powdered Sugar: Some for each with this too!
- Vanilla: For great flavor.
- Cream Cheese: Bring to room temperature.
- Sugar: Granulated.
- Strawberries
How to Make Strawberry Shortcake Cheesecake
The dense, crumbly cake with the fresh, sweet berries and the smooth, creamy cheesecake is just as perfect as you’d expect. It incorporates all the flavors of a good strawberry shortcake into a super fun and delicious cheesecake. You seriously won’t want to share! Now let’s get into how it all comes together.
Make the Shortcake Layer
For the homemade shortcake, I went straight to the experts – Driscoll’s. I borrowed their Favorite Strawberry Shortcake Recipe, and boy is it easy to make! Even easier than a cake.
- Prep for Baking: Preheat the oven to 375°F. Place a circle of parchment paper into the bottom of a 9-inch springform cake pan and grease the sides.
- Combine Dry Ingredients: Combine the flour, sugar, baking powder and baking soda in the bowl of a food processor.
- Add Butter: Add the butter and mix in the food processor until combined. The mixture should resemble coarse crumbs.
- Add Heavy Cream: Slowly add heavy cream and pulse in the food processor until just moistened.
- Knead Dough: Gather the dough into a ball. The mixture will still be crumbly and loose. Gently knead the dough on a non-stick surface until just smooth, about five turns.
- Bake: Press the dough into an even layer in the springform pan. Bake it for about 20 minutes, or until the edges are golden.
- Let Cool: Remove the cake from the oven and carefully take it out of the cake pan. Allow it to cool on a cooling rack.
Make the Strawberry Sauce
This sauce is delicious and you could even double it, if you want extra sauce for drizzling and serving.
- Combine Sugar, Cornstarch & Puree: Combine the sugar and cornstarch in a saucepan. Stir in the strawberry puree and water.
- Cook: Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- Remove From Heat: Allow the sauce to boil for 1 minute, then remove it from the heat.
- Let Cool: Let the sauce cool completely
Make the Filling
While the shortcake cools, we’re going to shift our focus to the creamy cheesecake layer and the light whipped topping. The combination of flavors and textures is spot on!
- Prep Pan: To prepare the springform pan for the cheesecake, wash it (from baking the shortcake), spray with non-stick spray and reassemble with the shortcake in the bottom of the pan. Line the inside edge of the pan (between the pan and the shortcake) with parchment paper to help the cheesecake not stick to the sides of the pan and to make sure that the filling doesn’t end up higher than the sides of the pan.
- Add Strawberries to Sides: Slice 6-10 strawberries that are about the same size and place them around the outer edge of the shortcake. They should be pressed against the inside of the springform pan, standing on top of the shortcake. Set prepared pan aside.
- Make Filling: Add the cream cheese and sugar to a large mixing bowl and beat until well combined and smooth. Set aside. Add the whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture in 2 parts, gently folding until well combined. Set aside.
- Add Some Filling to Pan: Spread about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer.
- Add Strawberries to Filling: Cut the green tops off of another 18-24 strawberries. Arrange the strawberries top-down on top of the thin cheesecake layer. Leave some space between each of the strawberries so that they aren’t touching and cheesecake can be added to fill in the space. The number of strawberries you use will depend on how big they are and how closely you place them.
- Finish Adding Filling: Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit – that’s okay.
- Cool: Refrigerate cheesecake until firm, about 4-5 hours.
Final Assembly
This motherlode of a cake wouldn’t be complete without a bunch more strawberries piled on top. Here’s how to put it all together so you can do just that!
- Prep Platter: Once the cheesecake is firm, remove from spring form pan and place on serving platter.
- Make Whipped Cream: To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Pipe Whipped Cream: Pipe the whipped cream around the outer top edge of the cheesecake.
- Add Strawberries on Top: Slice the remaining strawberries and arrange on top of the cheesecake, inside the whipped cream. Top with the cooled strawberry sauce.
- Refrigerate and Serve: Refrigerate until ready to serve. Cheesecake is best stored in an air tight container in the fridge and eaten within 3-4 days (the length that it’s good for may depend on your particular strawberries).
Tips for Success
Cheesecakes can be a handful, but this particular cheesecake is no-bake, making things much more simple and stress-free. Nevertheless, here are some tips to ensure your success in making strawberry shortcake cheesecake!
- Don’t Overwork Shortbread: Over mixing or over kneading the shortbread can lead to a tough cake.
- Choose The Right Strawberries: I recommend using mostly medium sized strawberries. They’ll work best on the sides of the cheesecake and inside of it. You don’t want them so big that they stick out of the top of the filling too much.
- Let Things Cool Before Assembling: If you happen to finish everything more quickly than expected, make sure it’s all cooled to room temperature before moving on to the assembly. Once the shortcake and the sauce have both cooled completely, you’re good to go.
- Chill Until Firm: Don’t remove the cheesecake from the pan until it’s firmed up completely and will hold its shape. This will require at least 4 hours of chill time.
How to Store Cheesecake
Store leftover cheesecake in an airtight container in the fridge. It will stay good for 3-4 days. Because this dessert uses fresh fruit, I don’t recommend freezing it – the berries will release a lot of juices when the cake thaws and it won’t be the same.
Watch How To Make It
Read Transcript (Note: This video shows a slightly different previous version of the recipe, but it’s still very similar)
PrintStrawberry Shortcake Cheesecake
- Prep Time: 1 hour 15 minutes
- Cook Time: 5 hours
- Total Time: 6 hours 15 minutes
- Yield: 12 Slices
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
This beautiful Strawberry Shortcake Cheesecake combines three of my favorite things – cake, strawberries and cheesecake – into a sweet and refreshing dessert that’s perfect for celebrating. Bring on the summer fun!
Ingredients
Shortcake
- 1 3/4 cups (228g) all purpose flour
- 1/4 cup (52g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 5 tbsp (70g) salted butter
- 3/4 cup plus 2 tbsp (210ml) heavy whipping cream
Strawberry Sauce
- 1/4 cup (52g) sugar
- 3/4 tsp cornstarch
- 1 tbsp (15ml) water
- 1/4 cup strawberry puree (from about 10 strawberries)
Cheesecake Filling
- 2 lbs strawberries
- 24 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tbsp vanilla extract
Whipped Cream
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
Shortcake
- Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine the flour, sugar, baking powder and baking soda in the bowl of a food processor.
- Add the butter and pulse in food processor until combined and mixture resembles coarse crumbs.
- Slowly add the heavy cream and pulse in food processor until just moistened.
- Gather the dough into a ball. Mixture will still be crumbly and loose. Gently knead dough on a non-stick surface until just smooth, about five turns.
- Press the dough into an even layer in the springform pan.
- Bake for about 20 minutes or until edges are golden.
- Remove the shortcake from the oven and remove from cake pan. Allow to cool completely on cooling rack.
Strawberry Sauce
- Combine the sugar and cornstarch in a saucepan. Stir in strawberry puree and water.
- Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
- Allow to boil for 1 minute, then remove from heat. Cool completely.
Cheesecake Filling
- To prepare the springform pan for the cheesecake, wash it (from baking the shortcake), spray with non-stick spray and reassemble with the shortcake in the bottom of the pan. Line the inside edge of the pan (between the pan and the shortcake) with parchment paper to help the cheesecake not stick to the sides of the pan and to make sure that the filling doesn’t end up higher than the sides of the pan.
- Slice 6-10 strawberries that are about the same size and place them around the outer edge of the shortcake. They should be pressed against the inside of the springform pan, standing on top of the shortcake. Set prepared pan aside.
- Add the cream cheese and sugar to a large mixing bowl and beat until well combined and smooth. Set aside.
- Add the whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture in 2 parts, gently folding until well combined. Set aside.
- Spread about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer.
- Cut the green tops off of another 18-24 strawberries. Arrange the strawberries top-down on top of the thin cheesecake layer. Leave some space between each of the strawberries so that they aren’t touching and cheesecake can be added to fill in the space. The number of strawberries you use will depend on how big they are and how closely you place them.
- Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit – that’s okay.
- Refrigerate cheesecake until firm, about 4-5 hours.
Final Assembly
- Once the cheesecake is firm, remove from spring form pan and place on serving platter.
- To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Pipe the whipped cream around the outer top edge of the cheesecake.
- Slice the remaining strawberries and arrange on top of the cheesecake, inside the whipped cream. Top with the cooled strawberry sauce.
- Refrigerate until ready to serve. Cheesecake is best stored in an air tight container in the fridge and eaten within 3-4 days (the length that it’s good for may depend on your particular strawberries).
Notes
Makes 12-14 slices.
Nutrition
- Serving Size: 1 Slice
- Calories: 501
- Sugar: 27.1 g
- Sodium: 243.2 mg
- Fat: 35.1 g
- Carbohydrates: 42.6 g
- Protein: 6.2 g
- Cholesterol: 103.3 mg
Yeerp, I think I will give this one a go next, Lord Willing.
This piece of art cheesecake it on my, to do list. Thank you for such a work of art for the eyes as well as the stomach. Also, do you melt the 5 T. of butter in the shortcake recipe?
Thanks Barbara! No, the butter should be cold. You’ll basically cut it into the dry ingredients.
Could this recipe be made with a graham cracker crust instead of the shortcake? It looks amazing!
I’m sure that’d be fine. It’d be a bit smaller cheesecake overall though.
Air HUGS to you Lindsay. I made this for my birthday weekend. 🙂 Your instructions were to the tee! I have placed this yumminess in our top ten of desserts. It brings a smile to my face and heart every time I have a piece.
Take care.
Air hugs right back at you! I’m so glad you enjoyed it! 🙂
We made this 3 days ago and AGAIN TODAY, it’s over the top DELICIOUS , you will not be sorry. It’s just THAT WONDERFUL
Love to hear that! 🙂 So glad you are happy with it!
I was wondering if #10-#13 under the cream cheese filling is necessary or a typo?
Well, those steps aren’t a typo. 🙂 You can certainly make it a little simpler and not freeze the bowl, but that is how I make my whipped cream. If you have a method you prefer, feel free to use that.
How long would you say this could be refrigerated?
Thanks
Anna
It would be best if eaten within 24 hours since the strawberries can brown and get less fresh, but it should be ok for 2-3 days if needed. Just know that the strawberries might not be best at that point. It depends on the berries.
this strawberry shortcake cheesecake is absolutely amazing. My daughter had asked for a shortcake crust and I wanted to make a cheesecake. It was the best of both. I made it for Canada Day and it was a great success.
There are so many ads on this page, I literally cannot even find the recipe.
There is a link directly at the top of the post to make it easy to find. But here it is for you as well.
Question about the pureed’ strawberries….how many/much for the strawberry sauce. First sentence says add water to the pureed strawberries….but I don’t know how many. Cannot wait to taste this later!.
I’m sorry about that. It should say 1/4 cup of strawberry puree.
the recipe for the strawberry shortcake cheesecake has the whipped cream being made twice. It also fails to say which type of sugar and how much goes into the cheesecake. I’m in the middle of making it; I hope it turns out!
Yes, part of the whipped cream is for in the cheesecake, the other part goes on top. I’m not sure where you’re having issues with the sugar – from what I can tell it says granulated and powdered in different places. If you have a specific question about the sugar for a part of the recipe, let me know. Enjoy it!
It’s beautiful! I love the strawberries on the sides!
Could you please post the recipe for this fabulous-looking Strawberry Cheesecake? All I was able to find on this page was a link to the Driscoll’s shortcake recipe (personally, I’d just use Bisquick to save time, and I also don’t care for a sweet shortcake). I’m hoping to make this for a spring or summer family picnic, so please let us know the list of ingredients for more than just the bottom layer. Thanks!!!
Hi Peggy, the link is there, but it might have been hard to see. Here you go.
I made the shortcake/cheesecake. I’m not a really regular baker so when I came across 2/3 cup Corn starch for the strawberry sauce I did not really think at first it was a problem.
This is a major typo. Adding this much corn starch turns the sauce into the thickest, grittiest, inedible paste. The recipe does need to be edited, to show about 1/8 cup at the ;most. I know experienced bakers would not make my mistake., but I was lucky to have more strawberries to redo the sauce this time.
Hi Sharon, I’m so sorry about the trouble with the sauce. You are right that it is a typo and I want to get that fixed. Just to make sure I understand – you used the recipe on the Driscoll’s website, right? When I look at the recipe, I actually see 3/4 cup of cornstarch. Are you seeing 2/3 cup somewhere? It’s actually supposed to be 3/4 tsp, so I’m working with Driscoll’s to get that corrected. If there’s another place where you’re seeing 2/3 cup, will you let me know, so I can get it fixed? Thanks so much for pointing out the error!
Hi! This recipe looks amazing; however, I am hesitant to make this due to the differences in measurements from the Driscoll website. The sauce ingredients lists 2+ Tablespoons of cornstarch for the sauce-which is correct, 3/4 of a teaspoon or what their recipe lists? I would love it if you would post the actual recipe as it’s to be made on your website.
Hi Sheryl! I’m sorry for the confusion. I looked at the recipe on their site and it looks like they’ve made some changes to the sauce – everything else is the same. It appears they’ve increased the amount of strawberry sauce by a little more than double. I primary used the sauce to lightly drizzle over the top of the strawberries and they’ve added a little more. If you prefer, you could cut the sauce recipe in half. Unfortunately because of the way this particular partnership worked, I can’t post the recipe on my site. I’m sorry. It’s a wonderful cheesecake though and like I said, nothing but the sauce has changed.
Just wondering… did you put whole strawberries inside the pie or half like around the edge? Your great pics had me sold on this! I’m going to make it for a BBQ this 4th. My only fear is that the berries around the edge will stick to pan? Any advice?
I have whole strawberries inside the cheesecake and just thin slices around the outside edge. To make sure the berries on the side don’t stick, you can line the edge of the pan with parchment paper. Then after you removed the springform pan, you can just peal back the parchment paper.
Thank you so much for your helpful hints. Well, I’m off to make the shortbread. Wish me luck. ; )
Yum! It looks delicious!