I’ll never forget the first time I pulled this Homemade Strawberry Shortcake Cheesecake out of the oven. The scent of sweet, buttery shortcake and tangy cream cheese had completely taken over my kitchen, a promise of summer that made the waiting torture. I had been dreaming of a dessert that captured the essence of my favorite strawberry shortcake but with the indulgent, creamy heart of a classic cheesecake. After a few delightful (and a couple of messy) experiments, this glorious hybrid was born. It’s the showstopper that now makes an appearance at every family gathering, and the one recipe friends beg me for. It tastes like a celebration, and I’m so excited to share it with you.
Ingredients
- For the Shortcake Layer:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 cup cold heavy cream
- 1 large egg
- 1 tsp vanilla extract
- For the Cheesecake Layer:
- 2 (8 oz) blocks full-fat cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- For the Strawberry Topping:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
A quick note on ingredients from my kitchen: Using full-fat, room-temperature cream cheese and sour cream is non-negotiable for a lump-free, perfectly creamy filling—I’ve tried it cold, and it never blends smoothly. For the strawberries, don’t be tempted to use frozen for the topping; they get too watery. And that bit of flour in the cheesecake? It’s my secret for a little extra stability without making it dense. It makes a huge difference.(See the next page below to continue…)