Strawberry Shortcake Cheesecake Recipe with Fresh Berry Topping

This Strawberry Shortcake Cheesecake is a rich, creamy cheesecake built on a tender sponge cake crust that transforms a classic strawberry dessert into a new summer favorite. Recipes for both 6-inch and 9-inch cheesecakes are included.

Do you keep a summer bucket list? Mine revolves around seasonal treats: pick strawberries in June, enjoy sour cherries when available, eat fresh corn, buy heirloom tomatoes for salads, and pick peaches in August. Because my list centers on fresh produce, I always have a long to-make list to use up the bounty.

Last weekend I made my yearly trip to the local farm and came home with about five pounds of strawberries — perfect for making this Strawberry Shortcake Cheesecake.

This dessert combines a classic, creamy cheesecake with chopped strawberries folded into the batter and a bright layer of sliced strawberries on top. Instead of a graham cracker crust, the base is a soft, buttery sponge cake, echoing the texture of a traditional strawberry shortcake. The idea comes from adding cheesecake batter on top of cake, similar to other cake-cheesecake hybrids.

Why You’ll Love This Strawberry Shortcake Cheesecake Recipe

• No water bath required. The 9-inch version bakes without a water bath and will not crack when baked and cooled properly.
• Two size options. The recipe includes amounts and notes for both 6-inch and 9-inch cheesecakes.
• Sponge cake crust. The sponge cake base gives an authentic shortcake experience beneath the creamy cheesecake.

Ingredients

These are the ingredients you’ll need for the sponge crust and the cheesecake filling.

• Flour: Provides structure so the cake layer holds together.
• Baking powder: Helps the cake layer rise.
• Salt: Enhances flavor.
• Sugar: Sweetens and helps with browning.
• Butter: Use melted butter for a fine, uniform crumb.
• Eggs: Contribute structure and lift.
• Vanilla: Adds flavor to both cake and cheesecake.
• Milk: Helps produce a tender crumb in the cake layer.
• Cream cheese: Use full-fat cream cheese for the best texture; low-fat varieties contain more water and can make the cheesecake runny.
• Granulated sugar (for cheesecake): Balances the tang of the cream cheese.
• Fresh strawberries: Chop for folding into the batter and slice for garnish.

Bring ingredients to room temperature before mixing. If cream cheese or eggs are cold, the batter can seize and become lumpy. Warm slightly if necessary (brief microwave bursts for cream cheese and a warm water bath for eggs), taking care not to overheat.

How To Make Strawberry Shortcake Cheesecake

Follow these steps to assemble and bake your cheesecake.

For the sponge cake crust:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. (See notes for 6-inch pan adjustments.)
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large bowl, whisk together the sugar, melted butter, egg, and vanilla until smooth.
4. Alternately add the flour mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients, until combined.
5. Spread the batter evenly in the prepared springform pan and bake 10–15 minutes, or until the top is just set. Let cool while you prepare the cheesecake filling.

For the cheesecake layer:

1. In a large bowl (or stand mixer with paddle attachment) beat the softened cream cheese and sugar on medium-high speed until smooth, about 1 minute. Scrape down the bowl as needed.
2. Add the eggs one at a time, mixing until incorporated. Beat in the vanilla and fold in the chopped strawberries.
3. Pour the cheesecake batter over the cooled cake crust and smooth the top. Bake at 350°F for 35–40 minutes, or until the center is almost set and the internal temperature reaches about 150°F. The center should still have a slight wobble.
4. Cool the cheesecake in the pan for 1 hour at room temperature, then cover and refrigerate for at least 4 hours or overnight. Garnish with sliced strawberries just before serving to avoid sogginess.

Store leftover cheesecake in an airtight container in the refrigerator for up to one week.

How To Serve

Serve with sliced strawberries and a dollop of whipped cream—plain, chocolate, or strawberry-flavored. You can also add a spoonful of strawberry sauce or a scoop of strawberry cheesecake ice cream for extra indulgence. Add fresh garnish right before serving to keep the top bright and fresh.

Notes

For a 6×2-inch springform pan, use reduced ingredient amounts and bake the cake layer 8–10 minutes. For the smaller pan, a water bath is recommended; follow the indicated 6-inch cheesecake method for baking with a water bath. Adjust baking times and temperatures as needed for your oven and pan size.

Strawberry Shortcake Cheesecake

Yield:
8–10 servings

Prep Time:
40 minutes

Cook Time:
50 minutes

Chill Time:
5 hours

Total Time:
6 hours 30 minutes

A rich and creamy cheesecake with a sponge cake crust that turns a classic strawberry dessert into a summer favorite. Includes options for both 6-inch and 9-inch cakes.

Ingredients

Crust

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon table salt
• 1/2 cup granulated sugar
• 1/4 cup (4 tablespoons) unsalted butter, melted
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup whole milk, room temperature

Cheesecake

• 24 ounces (three 8-ounce packages) full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup chopped fresh strawberries
• Sliced strawberries for garnish

Instructions

1. For the crust: Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with foil. (See notes for 6-inch adjustments.)
2. Whisk together the flour, baking powder, and salt.
3. In a separate bowl, whisk the sugar, melted butter, egg, and vanilla until smooth.
4. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients.
5. Spread the batter in the springform pan and bake 10–15 minutes, until the top is just set. Let cool while you prepare the filling.
6. For the cheesecake: Beat the cream cheese and sugar on medium-high speed until smooth, about 1 minute. Scrape down the bowl.
7. Add eggs one at a time, then beat in vanilla and fold in chopped strawberries.
8. Pour the cheesecake batter over the cooled crust and bake 35–40 minutes, until the center is almost set and internal temperature reaches about 150°F. The center should still have a slight wiggle.
9. Cool in the pan for 1 hour, then cover and refrigerate at least 4 hours or overnight. Garnish with sliced strawberries just before serving. Store leftovers in the refrigerator up to 1 week.

Notes

For a 6×2-inch springform pan, reduce ingredient amounts and bake the cake layer 8–10 minutes. For the smaller pan, consider baking the cheesecake in a water bath for even cooking. Adjust baking times and methods for your equipment and oven.

First published June 24, 2014