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Juicy, ripe strawberries, homemade shortbread crust and whipped cream make this strawberry shortcake cheesecake one of the best treats ever! The creamy freshness is absolutely divine.
Strawberry season is the best. No kidding. Recipes like this fresh strawberry galette, strawberry spinach salad and this homemade strawberry vinaigrette just makes it feel like spring!
I LOVE fresh strawberries. When they're big, red, juicy and so sweet...how can you not make all the strawberry recipes?
This strawberry shortcake cheesecake is SUPER easy to make (almost as easy as air fryer cheesecake or sous vide cheesecake), and you'll fall in love with it. It's fresh and creamy and just decadently delicious.
With a shortbread crust, strawberry filling, and a macerated strawberry topping with whipped cream, you will want to be eating this all the time!
Why This Recipe Works
- The shortbread crust is very easy to make and mimics the shortcake in strawberry shortcake.
- Fresh pureed strawberries are swirled through the cheesecake batter for extra strawberry flavor.
- Fresh macerated strawberries are served on top for a boost of sweet and freshness.
- Whipped cream. Need I say more?
- It's easy to make. VERY EASY.
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Ingredients
The full list of ingredients can be found in the recipe card at the bottom of the post.
I highly recommend using full fat cream cheese for this recipe to get the best, creamiest results.
Frozen strawberries can be substituted for fresh if necessary.
Ingredients for cheesecake filling:
Ingredients for strawberry sauce:
Ingredients for shortbread crust:
Step By Step Instructions
***Make the strawberry sauce and the crust before you start the cheesecake filling***
Preheat the oven to 300F degrees once you're ready to bake your cheesecake.
Beat the cream cheese with a stand or hand mixer for about 1 minute, until creamy and lumps are minimal.
Add the sugar and continue beating about 1-2 minutes until smooth and creamy.
Mix in the salt, vanilla, eggs, lemon zest and flour.
Pour half the mixture into the cooled shortbread crust. **Bake the crust first and let cool before starting the cheesecake.
Pour the cooled strawberry sauce on top, then top with remaining cheesecake mixture.
Use a knife to swirl the strawberry sauce into the cheesecake mixture .
Bake for 1 hour. .
Remove and chill in the fridge for at least 3 hours, but preferably overnight to let it set properly.
This cheesecake would also be amazing topped with some fresh lemon curd, or this homemade chocolate sauce. Or both, if we're being honest.
How to Make Strawberry Sauce
Cut the stems off the strawberries and puree them with a blender.
Simmer for 5 minutes then remove from heat and let cool to room temperature.
How to Make Shortbread Crust
Chop the butter into pieces and place in the freezer for 20 minutes.
Preheat the oven to 350F degrees.
Combine the chopped butter, flour, sugar and vanilla in a food processor and pulse until the dough starts to stick together. Do not overmix.
Press the dough into the bottom and up the sides 1-2 inches of a 8 or 9 inch springform pan.
Bake for 15-20 minutes, until the edges of the crust are lightly browned. Let cool fully before adding filling.
How to Macerate Strawberries
Mix sugar and sliced strawberries in a bowl and let sit for 30-60 minutes.
How To Make Whipped Cream
Whip the whipping cream until frothy.
Add sugar, one tablespoon at a time, until peaks begin to form.
Add vanilla and lemon zest and whip until soft peaks form. Be careful not to over whip or it will become watery.
Expert Tips
- Make the shortbread crust and the strawberry sauce before starting the cheesecake filling as they both need time to cool.
- Make sure the butter is extremely cold before making your crust. If it's too warm it could leak out while baking.
- The crust should be cooled fully before adding the cheesecake filling. You can make it in advance for convenience.
- Don't overmix the pie crust. As soon as it starts to stick together, it's done. It should be a little loose.
- The macerated strawberries can sit in the fridge for 3-5 days in a covered container. They will continue to get juicier as they sit longer.
- The cheesecake should be chilled fully before serving for the best result. Otherwise, it may not set properly and the consistency will be off.
- You can substitute store bought whipped cream for the fresh made for convenience.
Make Ahead Instructions
The crust and strawberry sauce can be made up to 3 days ahead of time. Store in the fridge or freezer. Thaw the strawberry sauce to room temperature before using.
The pie crust can be used from frozen (see below for freezing instructions).
Freezing Options
The shortbread crust can be frozen after it's baked until ready to use.
To freeze the cheesecake after it's baked, make sure it has been completely chilled according to the above recipe instructions.
Wrap either the whole cheesecake, or individual slices (without toppings), in good quality plastic or freezer wrap, then wrap in foil. Store in the freezer for up to 2 months.
Thaw in the fridge overnight and serve.
Did you make this strawberry shortcake cheesecake? Rate it and leave a comment to let me know how it turned out!
This post was originally published in May 2018. It has been updated for content and photos.
Recipe
Strawberry Shortcake Cheesecake
Ingredients
Cheesecake Filling:
- 32 ounces cream cheese room temperature
- 4 whole eggs beaten
- 1 ⅓ cups sugar
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon flour
Strawberry Sauce:
- ½ pound fresh strawberries
- 1 ½ tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
Shortbread Crust:
- 2 sticks salted butter cut in chunks, extremely cold or frozen
- 2 ½ cups flour
- ½ cup sugar
- 1 teaspoon pure vanilla extract
Macerated Strawberries:
- ⅛ cup granulated sugar
- 1 pound strawberries sliced
Whipped Cream (optional):
- 1 ½ cups heavy whipping cream
- 3 tablespoons sugar
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon fresh lemon zest
Instructions
Cheesecake Filling:
- Preheat the oven to 300°F once you're ready to bake your cheesecake.
- Beat the cream cheese with a stand or hand mixer for about 1 minute, until creamy and lumps are minimal.
- Add the sugar and continue beating about 1-2 minutes until smooth and creamy.
- Mix in the salt, vanilla, eggs, lemon zest and flour.
- Pour half the mixture into the cooled shortbread crust. **Bake the crust first and let cool before starting the cheesecake.
- Pour the cooled strawberry sauce on top, then top with remaining cheesecake mixture.
- Use a knife to swirl the strawberry sauce into the cheesecake mixture (see photos above).
- Bake for 1 hour. Turn off the heat and let sit in the oven for another hour.
- Remove and chill in the fridge for at least 3 hours, but preferably overnight to let it set properly.
Strawberry Sauce:
- Cut the stems off the strawberries and puree them with a blender.
- Combine the pureed strawberries, vanilla and sugar in a saucepan and heat over medium heat.
- Simmer for 5 minutes then remove from heat and let cool to room temperature.
Shortbread Crust:
- Chop the butter into small pieces and place in the freezer for 20 minutes.
- Preheat the oven to 350°F.
- Combine the chopped butter, flour, sugar and vanilla in a food processor and pulse until the dough starts to stick together. Do not overmix.
- Press the dough into the bottom and up the sides 1-2 inches of a 8 or 9 inch springform pan.
- Bake for 15-20 minutes, until the edges of the crust are lightly browned. Let cool fully before adding filling.
Macerated Strawberries:
- Mix sugar and sliced strawberries in a bowl and let sit for 30-60 minutes.
Whipped Cream:
- Whip the whipping cream until frothy.
- Add sugar, one tablespoon at a time, until peaks begin to form.
- Add vanilla and lemon zest and whip until soft peaks form. Be careful not to over whip or it will become watery.
Expert Tips:
- Make the shortbread crust and the strawberry sauce before starting the cheesecake filling as they both need time to cool.
- Make sure the butter is extremely cold before making your crust. If it's too warm it could leak out while baking.
- The crust should be cooled fully before adding the cheesecake filling. You can make it in advance for convenience.
- Don't overmix the pie crust. As soon as it starts to stick together, it's done. It should be a little loose.
- The macerated strawberries can sit in the fridge for 3-5 days in a covered container. They will continue to get juicier as they sit longer.
- The cheesecake should be chilled fully before serving for the best result. Otherwise, it may not set properly and the consistency will be off.
Nutrition
Natalie says
I never tried shortcake before. I alway imagined it's super complicated to make. But you just show me that I'm so wrong. Love your easy recipe and will make this asap. It looks delicious!!!
Danielle says
It's so easy to make and better than store bought!