Introduction

This Strawberry Shortcake Cheesecake is the kind of dessert that turns ordinary moments into celebrations — combining the buttery warmth of shortcake crust, the velvet-smooth richness of cheesecake, and the freshness and brightness of juicy strawberries. The result is a layered dessert that feels indulgent yet approachable, perfect for festive gatherings or a cozy evening treat. I crafted this recipe to balance texture, flavor, and ease, so you can enjoy a bakery-quality dessert right at home. Recipe adapted and presented by tinsuf.

With a crisp shortcake base, a creamy cheesecake mid-layer, and a vibrant strawberry topping, this dessert delivers a symphony of textures and flavors. The recipe is designed for reliability — the crust bakes to a delicate crispness, the cheesecake bakes evenly without cracking, and the strawberries add a natural brightness. Follow the steps carefully for a show-stopping result.

Recipe Details

For the Shortcake Crust

• 1 ½ cups (about 190 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons heavy cream (add a third tablespoon if dough is too dry)
• ½ teaspoon vanilla extract
• ¼ teaspoon fine salt

For the Cheesecake Layer

• 450 g full-fat cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120 g) sour cream or full-fat Greek yogurt
• 2 tablespoons all-purpose flour

For the Strawberry Topping

• 2 cups (about 300 g) fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 tablespoon strawberry jam (optional, for extra sweetness)

For the Optional Crumble Topping

• 1 cup (125 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) cold unsalted butter, cubed
• ½ cup chopped toasted almonds or pecans (optional)