Delicious Strawberry Shortcake Cheesecake
This beautiful Strawberry Shortcake Cheesecake combines three of my favorite things – cake, strawberries and cheesecake – into a sweet and refreshing dessert that’s perfect for celebrating. Bring on the summer fun!
Equipment
- 9-inch Springform Pan
- Food Processor
- Saucepan
- Mixer
Ingredients
Shortcake
- 1 ¾ cups all purpose flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 5 tbsp salted butter
- ¾ cup plus 2 tbsp heavy whipping cream
Strawberry Sauce
- ¼ cup sugar
- ¾ tsp cornstarch
- 1 tbsp water
- ¼ cup strawberry puree (from about 10 strawberries)
Cheesecake Filling
- 2 lbs strawberries
- 24 oz cream cheese room temperature
- ½ cup sugar
- 1 cup heavy whipping cream cold
- ½ cup powdered sugar
- 1 tbsp vanilla extract
Whipped Cream
- ½ cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Combine the flour, sugar, baking powder and baking soda in a food processor. Pulse in the butter until mixture resembles coarse crumbs, then slowly add heavy cream until just moistened. Gather the dough into a ball and gently knead until smooth.
- Press the dough into the bottom of the springform pan and bake for about 20 minutes until golden. Cool completely on a rack.
- For the strawberry sauce, combine sugar and cornstarch in a saucepan, stir in puree and water, and cook over medium heat until thickened. Cool completely.
- Prepare the springform pan again, lining and spraying it. Arrange sliced strawberries around the outer edge of the shortcake.
- In a mixing bowl, beat cream cheese and sugar until smooth. In another bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Spread 1/2 cup cheesecake filling over the shortcake, place whole strawberries on it, and fill spaces with more filling. Refrigerate until firm (4-5 hours).
- Once firm, remove from pan, pipe whipped cream around the edge, arrange remaining strawberries on top, and drizzle with cooled strawberry sauce. Refrigerate until served.
Notes
Cheesecake is best stored in an airtight container in the fridge and eaten within 3-4 days.