Get the Recipe:
Strawberry Shortcake Cheesecake Bars
These strawberry shortcake cheesecake bars feature layers of soft vanilla cake, fresh strawberries, and fluffy no-bake cheesecake filling for an easy make-ahead dessert perfect for spring and summer.
Ingredients
For the cake:
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
For the filling:
- 8 ounces (226 g) strawberries, cut into 1/4-inch slices
- 16 ounces (454 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon lemon juice
- 1 cup (240 ml) heavy cream
For serving:
- sweetened whipped cream
- 1 to 2 tablespoons vanilla wafer crumbs
- 5 or 6 chopped or sliced strawberries
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Spread the batter in the bottom of the prepared pan. Bake 18 to 22 minutes, or until the edges are browned, and a pick inserted into the center comes out clean. Allow the cake to cool completely.
To make the filling:
- Place the sliced strawberries in a single layer over the cooled cake.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and lemon juice until thoroughly combined and smooth.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream on high speed until soft to medium peaks form.
- Fold about a third of the whipped cream into the cream cheese mixture. Then, gently fold in the remaining whipped cream. Be sure not to over-mix.
- Spread the filling smoothly and evenly over the strawberries and cake. Refrigerate at least 4 hours before serving.
Thinly sliced strawberries work best for even layers and cleaner slices.
Fold gently to keep the filling light and fluffy.
To serve:
- Cut the chilled cheesecake into squares.
- Add a dollop of sweetened whipped cream. Sprinkle a couple of pinches of cookie crumbs and add strawberries.
Chilling thoroughly makes the bars much easier to slice cleanly.
Notes
- Strawberries: The amount listed creates a single even layer of strawberries. You can add a bit more if you prefer a fruitier dessert, but avoid overloading the filling so the bars slice neatly.
- Serving suggestion: For the full strawberry shortcake experience, top the bars with whipped cream, vanilla wafer crumbs, and fresh strawberries just before serving.
- Storage: Store covered in the refrigerator for up to 4 days. For longer storage, freeze without toppings for up to 1 month.
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