Strawberry Shortcake Cheesecake Bars
These strawberry shortcake cheesecake bars take strawberry shortcake WAY up a notch! The classic pairing of sweet and fresh strawberries with soft cake is now accompanied by a graham cracker crust and a layer of no bake cheesecake. This dessert has basically ruined strawberry shortcake for me because now this is the only way I’ll ever want to have it!
Strawberry shortcake cheesecake
These strawberry shortcake cheesecake bars were inspired by my very mild love for strawberry shortcake. It’s classic, it’s good, but I’m just never wowed by it. But you know what makes everything better? Cream cheese.
So thus this strawberry shortcake cheesecake was born. Layered with:
- Graham Cracker Crust – It’s just not a cheesecake without a graham cracker crust. But this one is baked underneath a layer of vanilla cake.
- Vanilla Cake – Stay true to a traditional strawberry shortcake, a thick layer of cake is baked right on top of our graham cracker crust.
- No Bake Cheesecake – Once the cake has cooled, a thick and creamy no bake cheesecake is spread on top. It’s spread with deep swirls for the strawberries and juices to sink into.
- Macerated Strawberries – Fresh sliced strawberries are piled high! These are heated with a bit of sugar to release even more sweetness and flavor.
These four homemade components may seem like a lot of work, but each individual portion is very quick and easy to make. We aren’t using any special or fancy methods here – just standard baking used in a very unique way!
Strawberry shortcake cheesecake bars baking tips
Each section of this dessert is very straight forward, but here are a few tips to ensure your bars turn out just right:
Graham Cracker Crust
- Make sure to tightly back in the crust in order to create a strong base for the many layers on top.
Vanilla Cake
- Weigh the flour if possible, otherwise spoon the flour into a measuring cup and level it off. Scooping directly into the flour can pack it down into the cup, thus adding too much flour to the batter.
- Really mix the butter and sugar until it’s smooth and lightened in color. This creates little air pockets which allows the baking powder to lift the cake.
No Bake Cheesecake
- Make sure the cream cheese is at room temperature before starting, otherwise you will have a lumpy layer of cheesecake on top.
- Use good quality white chocolate when possible. I prefer Lindt white chocolate bars as they provide a very mild and not overly sweet flavor.
Strawberries
- Slice the strawberries about 1/8 inch thick. Too thin and the strawberries will turn to mush, but too thick and they’ll be too firm.
- Once the sugar is dissolved, allow the strawberries to heat for another 5 minutes. This extra heat will release even more flavor out of the berries.
How to serve strawberry shortcake cheesecake squares
When the bars have chilled long enough for the cheesecake layer to set, the bars are ready to serve.
First, lift the bars out of the pan using the excess parchment paper hanging over the sides.
Then slice into 9 individual squares. I suggest cutting with a large knife in once swift motion, rather than dragging the knife along. Also wipe the knife off between each cut for clean slices.
Plate the slice and then spoon the strawberries on top (as much or as little as you like).
This dessert is served very similar to regular strawberry shortcake. Each person gets they’re own slice but can top with their own strawberries.
I don’t suggest stopping the entire dish with strawberries as it won’t store as well. Storing the cake and the strawberries separate will lengthen the shelf life of these bars.
Strawberry Shortcake Cheesecake Bars FAQs
I haven’t tested it, but I do think it could work well with a gluten free cup for cup flour as well as gluten free graham crackers.
Nope! I actually made these completely by hand. It takes a little more elbow grease, but each step can be made using basic kitchen utensils.
This layer can be left out, but for flavor I suggest keeping it in!
I haven’t tested it, but I do think it could work well in a 9×13 pan if all ingredients are doubled.
Absolutely. Once the cheesecake is spread on top, the bars can chill in the refrigerator for up to 2 days (for optimal freshness). Just make sure to store the strawberries in a separate container.
Keeping the bars and the strawberries in separate containers, they will keep for about 5 days. Just note that the strawberries will become more and more tender as the days go on.
For more delicious strawberry dessert recipes, check out my:
- Strawberry Pizza
- Fresh Strawberry Sheet Cake
- Roasted Strawberry Cupcakes
- Strawberry Rhubarb Crisp
- Strawberry Pretzel Salad Dessert Tart
Make sure to tag me @butternutbakery on Instagram or leave a comment below if you make this strawberry shortcake cheesecake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make these strawberry shortcake cheesecake bars:
Strawberry Shortcake Cheesecake Bars
- Total Time: 4 hours 20 minutes
- Yield: 9 squares
Description
These strawberry shortcake cheesecake bars are a twist on a classic dessert! Layered with a graham cracker crust, vanilla cake, no bake cheesecake, and juicy strawberries on top, this is strawberry shortcake on a whole other level.
Ingredients
Graham Cracker Crust
- 1 cup (140g) ground graham cracker crumbs (about 1 sleeve)
- 3 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- Pinch of kosher salt
- 1/4 cup (55g) unsalted butter, melted
Shortcake
- 1/2 cup (110g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120g) milk
- 1 1/2 cups (195g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
Strawberries
- 32 oz container strawberries, sliced
- 1/4 cup (50g) granulated sugar
Cheesecake
- 16 oz full fat cream cheese, room temp
- 1 cup (110g) powdered sugar
- 1/2 tsp vanilla extract
- 4 oz white chocolate, melted
Instructions
Graham Cracker Crust
- Preheat the oven to 350F and grease and line the bottom and all sides of an 8×8 baking dish.
- Mix together all of the crust ingredients and press into the bottom of the baking pan.
- Bake for 10 minutes.
Shortcake
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, mixing by hand or with an electric mixer, mix together the softened butter and sugar until smooth and lightened in color.
- Then mix in the egg and vanilla.
- Roughly mix in half of the dry ingredients, then the milk, then the rest of the dry ingredients.
- Spread the batter over the baked crust and bake for 25-30 minutes.
Strawberries
- While the cake bakes, prep the strawberries. Cut the tops and slice the strawberries, then give them a good rinse.
- Transfer the berries to a large saucepan and add the sugar.
- Place over medium-low heat for gas or medium for electric and stir until the sugar is fully dissolved.
- Then allow the strawberries to heat for about 5 minutes or until bright red, slightly tender, and glossy.
- Transfer the berries into a heat safe dish and store in the fridge.
Cheesecake
- When the cake has cooled, make the cheesecake layer.
- Mix together the cream cheese and powdered sugar either by hand or with an electric mixer.
- Then mix in the vanilla, followed by the melted white chocolate. To melt, heat in the microwave in 30 second intervals until smooth.
- Spread the cheesecake over the cooled cake and create deep swirls all over the surface. These swirls will create little cavities for the strawberries and juices to sit.
- Chill the cheesecake bars for at least 2 hours or until set. It can also chill overnight.
- To serve, remove the bars from the pan and slice into 9 squares.
- Spoon a hefty amount of strawberries over a slice and enjoy!
Equipment
Buy Now → - Prep Time: 45 minutes
- Chilling Time: 3 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
These were heavenly!! Easy to make too. A unique twist on strawberry shortcake. My family loved them. I was concerned the shortcake was too dense, based on the other reviews and the texture, but it was perfect!! Similar to a pound cake. The shortcake was the best part in my opinion. Highly recommend this recipe!
This recipe is delicious and almost perfect. My only complaint is that the shortcake is so dense and heavy.
Recipe was on point! Huge hit for dessert!
Made these for Mother’s Day. They were delicious! I think I messed something up as the cake was a bit dense, but it was delicious nonetheless! Will definitely make these again! Thanks for another amazing recipe!
Amazing receipe, loved it. Can i use frozen strawberries instead of fresh?
You outdid yourself with this one,Jenna!! One of the best “strawberry shortcakes” I’ve ever had! Keep ‘em coming 🙂
Wow wow wow. Just found this girl & her recipes & I will continue to make her recipes for years to come! I’ve never made this type of sweet treat before but it came out so moist, flavorful, & everyone I gave a piece loved it! Making it for the 2nd time today actually. If you like strawberries & cheesecake you’ve got to make this!
You have done it yet again!! We really enjoyed this! The combination of textures and flavors was outstanding. Fresh picked strawberries sealed the deal!
I love cheesecake and this did not disappoint. This is so so yummy. Good even without the berry topping.