I still remember the first time I made this Strawberry Shortcake Cheesecake. It was during the height of strawberry season, and I had a basket full of ripe, juicy berries begging to be turned into something special. I wanted to combine the richness of a classic cheesecake with the fresh, fruity lightness of strawberry shortcake. After several trials, adjustments, and taste tests shared with friends and family, this recipe was born – and it’s been a hit ever since.

This dessert brings together two of the most beloved sweets in one irresistible creation. You get the dense, creamy texture of cheesecake layered with the fluffy, tender crumb of vanilla cake. Add in sweetened strawberries and a whipped topping, and the result is a dessert that’s fresh, indulgent, and visually stunning.

Why You Will Love This Recipe

You’ll fall in love with this Strawberry Shortcake Cheesecake for several reasons. First, it’s the kind of dessert that feels fancy enough for special occasions but is easy enough to make on a weekend. It looks beautiful on a cake stand, making it perfect for birthdays, summer gatherings, or celebrations of any kind. But what really makes it special is the combination of textures – creamy cheesecake, moist vanilla cake, and juicy strawberries. Every bite is layered with flavor and satisfaction.

This dessert also stores beautifully. You can prepare it a day in advance and keep it refrigerated until ready to serve. The flavors actually deepen after a day, making it even better.

Versatile

What’s great about this cheesecake is how easily it can be adapted. You can switch the strawberries for blueberries, raspberries, or a mix of summer berries. The vanilla cake layers can be homemade or from a mix – both options work. If you prefer a crunch, you can add a cookie crust or sprinkle crushed biscuits between the layers. It’s flexible enough to match the season or the occasion.

Affordable

Despite its stunning look and taste, this recipe is quite economical. Strawberries are often affordable during their peak season, and the other ingredients are pantry staples: flour, sugar, eggs, cream cheese, and whipped cream. There’s no need for hard-to-find or expensive ingredients. This makes it an accessible dessert that feels luxurious without breaking the budget.

Ingredients for the Recipe

Here are the main ingredients you’ll need to make the best Strawberry Shortcake Cheesecake:

Cream cheese (softened)
Granulated sugar
Vanilla extract
Eggs
All-purpose flour
Baking powder
Whole milk
Vegetable oil
Fresh strawberries (hulled and sliced)
Whipping cream (or heavy cream)
Powdered sugar
Plain Greek yogurt (optional, for added creaminess)
Butter (unsalted)
Lemon juice (for enhancing the strawberries)

How to Prepare This Recipe

Name: BEST RECIPE for Strawberry Shortcake Cheesecake
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 500 g cream cheese (softened); 150 g granulated sugar; 2 large eggs; 1 tsp vanilla extract; 200 g all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 3 large eggs; 180 g granulated sugar; 120 ml vegetable oil; 120 ml whole milk; 1 tsp vanilla extract; 500 g fresh strawberries (hulled and sliced); 2 tbsp powdered sugar; 1 tbsp lemon juice; 300 ml whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; 2 tbsp plain Greek yogurt (optional, for stability and creaminess)

Making Strawberry Shortcake Cheesecake might look complex at first glance, but once you break it down into steps, it becomes surprisingly manageable. This recipe combines a moist vanilla cake with a creamy cheesecake layer and finishes with fresh strawberries and whipped topping. It’s all about layering and timing – and when followed carefully, the results are absolutely worth it.

Step-by-Step Instructions for Preparation

1. Prepare the Cheesecake Layer

Start by preheating your oven to 160°C (320°F). Line a 20 cm (8-inch) springform pan with parchment paper, and lightly grease the sides. In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Gradually add granulated sugar while mixing on medium speed. Add in vanilla extract, then mix in the eggs, one at a time. Continue mixing just until incorporated, scraping the bowl as needed.

Pour the cheesecake batter into the prepared pan. Smooth the top and place the pan in a larger baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the springform pan (water bath method). Bake for 50–60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool slowly for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.

2. Bake the Vanilla Cake

While the cheesecake chills, prepare the vanilla cake layers. Preheat your oven to 175°C (350°F). In a large bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, beat eggs and granulated sugar until pale and fluffy. Slowly pour in vegetable oil, followed by milk and vanilla extract.

Gradually mix the dry ingredients into the wet mixture until just combined. Divide the batter between two greased and floured 20 cm (8-inch) cake pans. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely on wire racks.

3. Prepare the Strawberry Topping

While the cake layers cool, wash, hull, and slice the fresh strawberries. Toss them with powdered sugar and a splash of lemon juice. Let them sit for about 15 minutes until they release their natural juices. This quick maceration process enhances their flavor and texture.

4. Make the Whipped Topping

In a chilled mixing bowl, beat whipping cream with powdered sugar and a touch of vanilla extract until stiff peaks form. For added richness, a spoonful of plain Greek yogurt can be gently folded in. Set aside in the refrigerator.

5. Assemble the Cheesecake

Place one vanilla cake layer on a serving plate or cake board. Top it with a generous layer of whipped cream, followed by sliced strawberries. Gently place the chilled cheesecake layer on top. Add another layer of whipped cream and more strawberries. Finish with the second vanilla cake layer. Cover the entire cake with the remaining whipped topping, smoothing it with a spatula.

Decorate the top with halved strawberries and a few cake crumbs for texture, if desired. Chill the assembled cake for at least one hour before serving.

Quick and Easy

Although there are multiple layers, the steps are simple and repeatable. Each component can be made ahead of time, making it convenient to prepare the entire dessert in stages. Once everything is ready, assembling the cake takes only 15 to 20 minutes.

Customizable

You can personalize this recipe to match your taste or the season. Swap strawberries for blueberries, blackberries, or peaches. Add a drizzle of strawberry sauce or use crushed biscuits between layers for extra crunch. If you’re short on time, store-bought vanilla cake can be used, and whipped topping can be replaced with ready-made whipped cream.

You can also adjust sweetness levels, use gluten-free flour for dietary needs, or replace milk with a non-dairy alternative.

Popular with Many People

This dessert always draws compliments. Its appeal spans all age groups – from kids who love the fruity layers to adults who appreciate the rich, creamy cheesecake. Whether it’s for a summer barbecue, a holiday dessert table, or a birthday celebration, this cake rarely leaves leftovers. Everyone wants a second slice.

Every time I make this Strawberry Shortcake Cheesecake, it brings joy. The freshness of the berries, the creaminess of the cheesecake, and the lightness of the whipped cream – it’s a combination that feels both nostalgic and modern. Once you make it, you’ll find it becomes one of those go-to recipes that never fails to impress.

BEST RECIPE for Strawberry Shortcake Cheesecake

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Print Recipe

This Strawberry Shortcake Cheesecake combines the dense creaminess of cheesecake with the light texture of vanilla cake and the bright flavor of fresh strawberries. Layered with whipped cream and juicy berries, it’s a show-stopping dessert that’s both refreshing and indulgent.

Total Time: 2 hours 10 minutes
Yield: 12 1x

Instructions

Make the cheesecake layer:
Preheat oven to 160°C (320°F). Line a springform pan (20 cm) with parchment paper and lightly grease the sides. In a bowl, beat softened cream cheese until smooth. Add sugar gradually while mixing. Add vanilla extract, then the eggs one at a time, mixing gently after each. Pour the batter into the prepared pan. Place it in a larger baking dish filled halfway with hot water (bain-marie). Bake for 50–60 minutes, or until the center is mostly set. Let cool in the oven with the door cracked open for 1 hour, then chill in the fridge for at least 4 hours.
Bake the vanilla cake layers:
Preheat oven to 175°C (350°F). In one bowl, sift together flour, baking powder, and salt. In another, beat eggs with sugar until pale. Add vegetable oil, then milk and vanilla. Gradually mix in the dry ingredients. Pour into two greased and floured 20 cm round pans. Bake for 20–25 minutes. Cool on wire racks.
Prepare the strawberries:
In a bowl, combine sliced strawberries with powdered sugar and lemon juice. Let them sit for 15 minutes until juices are released.
Whip the cream:
Beat chilled whipping cream with powdered sugar and vanilla until stiff peaks form. Fold in Greek yogurt if desired for extra body. Keep chilled.
Assemble the cake:
Place one vanilla cake layer on a serving plate. Spread whipped cream on top and spoon over some strawberries. Carefully place the cheesecake layer next. Add whipped cream and strawberries again. Place the second vanilla cake layer on top. Cover the cake entirely with the remaining whipped cream. Decorate with halved strawberries and chill before serving.

Notes

Cheesecake can be made one day in advance.

Use only fresh strawberries for best flavor and presentation.

To make slicing easier, chill the assembled cake for at least 1 hour.

Author: Emily
Prep Time: 45
Cook Time: 1 hour 25 minutes

FAQs

Can I make this cake ahead of time?

Yes, you can prepare all the components a day in advance. The cheesecake should be fully chilled before assembly, and the vanilla cake layers can be baked and stored wrapped at room temperature or refrigerated. Assemble the cake a few hours before serving for best freshness. The flavor actually improves as it rests in the fridge.

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries give the best texture and flavor. However, if fresh strawberries are unavailable, you can use frozen ones – just be sure to thaw them completely and drain the excess liquid. Add a little lemon juice to brighten the flavor and reduce mushiness.

How do I store leftovers?

Store any leftovers in the refrigerator, tightly covered. The cake will stay fresh for up to three days. Because of the whipped cream and fruit, it’s best enjoyed within that time.

Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be used, but the cheesecake may be slightly less rich and creamy. Avoid fat-free versions, as they do not provide the proper texture.

Is this recipe suitable for children?

Absolutely. This version contains no alcohol and uses kid-friendly ingredients. It’s sweet, fresh, and well-balanced – a perfect family dessert.