This Homemade Strawberry Shortcake Cheesecake is everything you love about strawberry shortcake and classic cheesecake
filling, and that signature “strawberry shortcake” crumble topping that tastes like pure nostalgia.
It’s rich but refreshing, sweet but balanced, and absolutely perfect for spring and summer gatherings, birthdays,
holidays, or anytime you want a dessert that looks like it came straight from a fancy bakery display case.
The best part? You can make it at home with simple ingredients and a few smart tips for a crack-free, ultra-creamy finish.
Introduction:
Strawberry shortcake is all about contrast: tender crumbs, creamy topping, and bright strawberries.
Cheesecake is all about smooth, tangy richness. Put them together and you get the best of both worlds:
a luscious cheesecake base with strawberry flavor layered throughout, plus a sweet crumb topping that adds texture and that
instantly recognizable “shortcake” vibe.
The biggest keys to a great cheesecake are: room-temperature ingredients, gentle mixing,
and slow cooling. These reduce air bubbles (which can cause cracks) and keep the texture silky.
You’ll also want to chill the finished cheesecake long enough—this dessert gets better as it sets.
This recipe includes an easy strawberry layer (jammy but fresh) and a buttery strawberry crumble topping.
If you want to simplify, you can use quality strawberry preserves. If you want to go “from scratch,” the homemade strawberry filling
takes just minutes and tastes incredible.
Ingredients:
Makes 1 (9-inch / 23 cm) cheesecake (serves 12–14).
Crust
- Golden sandwich cookies or vanilla wafers: 2 cups crumbs (about 40 wafers)
- Freeze-dried strawberries (crushed): 1/2 cup (optional but boosts “shortcake” flavor)
- Unsalted butter: 6 tbsp (85 g), melted
- Granulated sugar: 2 tbsp
- Pinch of salt: optional
Cheesecake Filling
- Cream cheese: 24 oz (680 g), softened (3 blocks)
- Granulated sugar: 1 cup
- Sour cream: 3/4 cup (adds tang + creaminess)
- Heavy cream: 1/4 cup (or milk)
- Eggs: 3 large, room temperature
- Vanilla extract: 2 tsp
- Salt: 1/4 tsp
Strawberry Filling Layer (Homemade)
- Strawberries: 2 cups chopped (fresh or frozen)
- Sugar: 1/4 cup (adjust to taste)
- Lemon juice: 1 tbsp
- Cornstarch: 1 tbsp + 2 tbsp water (slurry)
Shortcut: Swap homemade filling with 3/4 to 1 cup strawberry preserves.
Strawberry Shortcake Crumble Topping
- Golden sandwich cookies or vanilla wafers: 1 1/2 cups crushed
- Freeze-dried strawberries (crushed): 1/2 cup
- Unsalted butter: 4 tbsp (57 g), melted
- Optional: 2 tbsp strawberry gelatin powder (for color, not required)
Optional Finish
- Whipped cream: for piping
- Fresh strawberries: for garnish
- White chocolate drizzle: optional
