There’s something incredibly nostalgic about strawberry shortcake—it instantly brings to mind warm days, backyard picnics, and the smell of freshly picked berries. But imagine this: taking that classic treat and turning the flavor dial way up by adding rich, creamy cheesecake filling. That’s exactly what these Strawberry Cheesecake Shortcakes are all about.
This dessert is a beautiful mashup of two beloved classics—shortcake and cheesecake—wrapped into one irresistible bite. The buttery, tender shortcakes serve as the perfect base for swirls of whipped cheesecake cream, while fresh strawberries bring a juicy brightness that cuts through the richness just right. It’s the kind of dessert that feels both indulgent and refreshingly light at the same time.
It’s especially perfect during strawberry season when berries are at their sweetest. But even if you’re making this in the off-season, it’s still a cheerful way to brighten up your day. Whether you’re hosting a brunch, celebrating a spring holiday, or just treating yourself, this is a dessert that makes people smile. I love making these with my kids on the weekends—messy hands, lots of whipped cream sneakily eaten straight from the bowl, and plenty of laughter along the way.
Why You’ll Love This Recipe:
- Combines the best parts of strawberry shortcake and cheesecake
- Easy to assemble with simple ingredients
- Perfect for spring and summer celebrations
- Looks gorgeous on any dessert table
- Can be made ahead for stress-free entertaining
- Kid-friendly and crowd-pleasing
INGREDIENTS YOU’LL NEED:
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
For the Shortcakes:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
HOW TO MAKE STRAWBERRY CHEESECAKE SHORTCAKES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the Strawberries
In a bowl, toss your sliced strawberries with a bit of sugar and let them sit while you prepare everything else. This draws out their natural juices and makes them beautifully syrupy—perfect for spooning over your shortcakes.
Step 2: Make the Shortcake Dough
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You want those little pockets of butter—it’s what makes the shortcakes flaky and tender.
In a separate small bowl, whisk the cream, egg, and vanilla. Pour it into the dry ingredients and mix gently until a dough forms. Be careful not to overmix—it should just come together.
Step 3: Bake the Shortcakes
Turn the dough onto a floured surface, pat it into a 1-inch thick rectangle, and cut into rounds or squares. Place them on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes or until golden and puffed.
Step 4: Whip Up the Cheesecake Filling
While the shortcakes cool, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. This creates a fluffy, silky cheesecake filling that’s not too sweet—just right.
Step 5: Assemble Your Shortcakes
Split the cooled shortcakes in half. Spoon a generous dollop of the cheesecake filling on the bottom half, layer on some juicy strawberries, then top with the other half of the shortcake. Add another swirl of filling and more berries on top if you’re feeling extra!
HELPFUL TIPS:
- Chill Your Bowl and Whisk: When whipping cream, cold tools help you get that perfect fluffy texture faster.
- Use Very Cold Butter: This helps create that signature flaky texture in your shortcakes.
- Make Ahead Friendly: You can prepare the shortcakes and the filling a day in advance—just keep them separate and assemble when ready to serve.
- Try Other Berries: This recipe also works beautifully with blueberries, raspberries, or even peaches.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
For an even more indulgent twist, try drizzling a little strawberry sauce or a quick homemade berry compote over the top. Or go full dessert-bar mode and let guests build their own shortcakes with assorted toppings!
NUTRITIONAL INFORMATION:
(Per serving, estimated)
Calories: 350–400
Fat: 25g
Carbohydrates: 35g
Sugar: 15g
Protein: 5g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen strawberries?
Yes! Just thaw and drain them first. You might want to add a touch more sugar since frozen berries can be less sweet.
Can I make this gluten-free?
Absolutely—just use your favorite gluten-free all-purpose flour blend.
How long can I store these?
Unassembled shortcakes can be stored in an airtight container at room temp for up to 2 days. Cheesecake filling should be refrigerated and used within 3 days.
STORAGE INSTRUCTIONS:
- Shortcakes: Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Filling: Keep in the fridge in a sealed container for up to 3 days.
- Assembled shortcakes: Best eaten the day they’re assembled, but leftovers can be refrigerated for 1 day.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Strawberry Cheesecake Donut Holes
- Soft Strawberry Cheesecake Cookies – Sweet, Creamy Bites of Bliss
- Strawberry Cheesecake Donuts
- Strawberry Cheesecake Cookies
CONCLUSION
These Strawberry Cheesecake Shortcakes are a celebration of flavor, texture, and seasonal joy. They’re the kind of dessert that makes people stop and smile, and they strike just the right balance of comforting and fancy. Whether you’re sharing them at a garden party or indulging in a quiet moment of self-care with a cup of tea, they’re guaranteed to become a new favorite.
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Strawberry Cheesecake Shortcakes
Description
There’s something incredibly nostalgic about strawberry shortcake—it instantly brings to mind warm days, backyard picnics, and the smell of freshly picked berries. But imagine this: taking that classic treat and turning the flavor dial way up by adding rich, creamy cheesecake filling. That’s exactly what these Strawberry Cheesecake Shortcakes are all about.
This dessert is a beautiful mashup of two beloved classics—shortcake and cheesecake—wrapped into one irresistible bite. The buttery, tender shortcakes serve as the perfect base for swirls of whipped cheesecake cream, while fresh strawberries bring a juicy brightness that cuts through the richness just right. It’s the kind of dessert that feels both indulgent and refreshingly light at the same time.
It’s especially perfect during strawberry season when berries are at their sweetest. But even if you’re making this in the off-season, it’s still a cheerful way to brighten up your day. Whether you’re hosting a brunch, celebrating a spring holiday, or just treating yourself, this is a dessert that makes people smile. I love making these with my kids on the weekends—messy hands, lots of whipped cream sneakily eaten straight from the bowl, and plenty of laughter along the way.
Ingredients
For the Strawberries:
2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar
For the Shortcakes:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
2/3 cup heavy cream
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Instructions
Step 1: Prep the Strawberries
In a bowl, toss your sliced strawberries with a bit of sugar and let them sit while you prepare everything else. This draws out their natural juices and makes them beautifully syrupy—perfect for spooning over your shortcakes.
Step 2: Make the Shortcake Dough
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You want those little pockets of butter—it’s what makes the shortcakes flaky and tender.
In a separate small bowl, whisk the cream, egg, and vanilla. Pour it into the dry ingredients and mix gently until a dough forms. Be careful not to overmix—it should just come together.
Step 3: Bake the Shortcakes
Turn the dough onto a floured surface, pat it into a 1-inch thick rectangle, and cut into rounds or squares. Place them on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes or until golden and puffed.
Step 4: Whip Up the Cheesecake Filling
While the shortcakes cool, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. This creates a fluffy, silky cheesecake filling that’s not too sweet—just right.
Step 5: Assemble Your Shortcakes
Split the cooled shortcakes in half. Spoon a generous dollop of the cheesecake filling on the bottom half, layer on some juicy strawberries, then top with the other half of the shortcake. Add another swirl of filling and more berries on top if you’re feeling extra!
Notes
For an even more indulgent twist, try drizzling a little strawberry sauce or a quick homemade berry compote over the top. Or go full dessert-bar mode and let guests build their own shortcakes with assorted toppings!