Strawberry Shortcake Cheesecake Bars Recipe – Easy Summer Dessert

Imagine this—sweet, sun-ripened strawberries, creamy cheesecake, and a buttery, golden crumb all in one bite. That’s exactly what you get with these Strawberry Shortcake Cheesecake Bars. The first time I baked a batch, the scent alone had my whole family drifting into the kitchen. There’s just something about strawberries and cheesecake together that makes every summer day feel like a celebration.

I first made these Strawberry Shortcake Cheesecake Bars for a picnic when the weather begged for something fruity but not fussy. Honestly, the result was pure magic. The bars slice up beautifully, travel well, and disappear even quicker. You’ll love the layers—the crumbly shortcake base, a smooth cheesecake filling, and a burst of fresh strawberries crowned with a crumb topping. They’re as pretty as they are delicious, which means they’re basically made for Pinterest (and for impressing your friends at any gathering).

This recipe has quickly become my go-to for summer events. It’s a mashup of the classic strawberry shortcake and creamy cheesecake—two favorites in one. Plus, it’s perfect for those times you want to make something special but don’t want to fuss with a water bath or a springform pan. Whether you’re baking for a crowd, a sweet ending to a barbecue, or just because you scored some perfect berries at the farmer’s market, these Strawberry Shortcake Cheesecake Bars are bound to become your favorite, too. If you’ve ever wanted a dessert that looks as good as it tastes and is easy enough for a weeknight, this recipe is for you. I’ve baked these at least a dozen times and tweaked the crumb to cheesecake ratio until it was just right—trust me, you’re in for a treat!

Why You’ll Love This Recipe

After testing this recipe more times than I care to admit (but honestly, who’s counting when dessert is involved?), I’ve locked in the ultimate summer treat. These Strawberry Shortcake Cheesecake Bars are designed for easy baking and maximum flavor—no fancy skills required. Here’s what makes them a standout:

• Quick & Easy: You can whip these up in under an hour (plus chilling time), so they’re perfect for spontaneous summer cravings or last-minute get-togethers.
• Simple Ingredients: No need for a special shopping trip—everything is pretty standard pantry or fridge fare. You probably have most of it on hand right now.
• Perfect for Summer Parties: These bars are made for sharing, whether you’re headed to a backyard barbecue, a picnic at the park, or your neighbor’s pool party.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves them. The combination of crumbly shortcake, creamy cheesecake, and sweet strawberries is basically irresistible.
• Incredible Texture & Flavor: The balance of tangy cheesecake and juicy berries with a crunchy crumb gets me every time. It’s the kind of dessert you’ll want to savor slowly (but probably won’t be able to).

Unlike some cheesecake bars that are more crust than filling or vice versa, this recipe layers everything just right. The crumb topping is buttery and golden (no soggy bottoms here!), the cheesecake is smooth and creamy without being too dense, and the strawberries add that pop of freshness that screams summer.

Honestly, these bars are my secret weapon for summer entertaining. They look like you spent hours baking, but really, they’re totally doable on a weeknight. Plus, they’re easy to eat with your hands—no forks required! If you’re looking for a dessert that packs in all the nostalgia of strawberry shortcake with the indulgence of cheesecake, you’ve found it. I promise, this is the recipe you’ll come back to all season long.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no complicated steps or specialty items required. Here’s what you’ll need to make Strawberry Shortcake Cheesecake Bars:

• For the Shortcake Crust & Crumble:
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed (adds richness and that classic crumb)
  • 1 large egg, cold
  • 1 teaspoon pure vanilla extract
• For the Cheesecake Layer:
  • 8 oz (227g) cream cheese, softened (full-fat recommended for best texture)
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
• For the Strawberry Layer:
  • 1 1/2 cups (225g) fresh strawberries, hulled and diced (about 1/2-inch pieces)
  • 1 tablespoon (12g) granulated sugar (optional, helps draw out juices if berries are tart)
  • 1 teaspoon cornstarch (helps thicken the berry layer so it doesn’t get soggy)

Ingredient Tips & Substitutions:

• Use gluten-free all-purpose flour if you want these bars GF—I’ve had great results with Bob’s Red Mill 1:1.
• If strawberries aren’t in season, you can use frozen (thaw and drain first!).
• Swap in raspberries or blueberries for a twist—just keep the total berry amount the same.
• Dairy-free? Use vegan butter and a plant-based cream cheese (like Kite Hill) for a surprisingly close result.
• For extra tang, add a tablespoon of lemon juice to the cheesecake batter.

Honestly, the best part is you can mix and match based on what you have. The only must? Real, juicy strawberries and good cream cheese. Everything else is flexible. And if you want to get fancy, a little lemon zest in the crumb is never a bad idea. Trust me—I’ve tried it all!

Equipment Needed

• 8×8-inch (20x20cm) Square Baking Pan: I use a metal pan for even browning, but glass works too—just keep an eye on the baking time.
• Parchment Paper: Makes lifting and slicing the bars way easier. Don’t skip this step!
• Mixing Bowls (at least 2): One for the crumb, one for the cheesecake layer. A third bowl is handy for tossing the berries.
• Electric Mixer or Stand Mixer: For a super creamy cheesecake layer. I’ve used a handheld whisk in a pinch, but a mixer saves time and your arm.
• Measuring Cups & Spoons: Precision is key for crumb bars—don’t eyeball the flour or sugar.
• Rubber Spatula: Makes scraping every bit of batter out of the bowl a breeze.
• Pastry Cutter or Fork: For cutting butter into the flour if you want that classic crumb texture (or just use clean hands—works just as well!).

If you don’t have a pastry cutter, a fork or even your fingertips work to blend butter into the crumb mixture. For a budget-friendly option, I’ve used disposable aluminum pans at potlucks and the bars still turn out great. Just be gentle when removing them. Keeping your tools cold (especially for the crumb) gives the best results—learned that the hard way one hot summer day!

How to Make Strawberry Shortcake Cheesecake Bars

1. Prep Your Pan & Ingredients (10 minutes):
   • Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving a slight overhang on the sides for easy lifting.
   • Preheat your oven to 350°F (175°C).
   • Dice strawberries into 1/2-inch pieces. In a small bowl, toss them with 1 tablespoon sugar and 1 teaspoon cornstarch. Set aside to get juicy.

   Tip: Cold ingredients make the crumb extra crispy. If your kitchen is warm, chill the bowl and tools for a few minutes first.

2. Make the Shortcake Crumb (10 minutes):
   • In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
   • Add cold, cubed butter. Use a pastry cutter, fork, or your fingertips to blend until the mixture looks like coarse sand with pea-sized pieces.
   • Beat in 1 egg and 1 teaspoon vanilla extract until the mixture forms small clumps.
   • Set aside 3/4 cup (about 90g) of this mixture for the topping.
   • Press the remaining crumb mixture firmly into the bottom of your lined pan to form an even crust.

   Note: Firmly pressing the crust in prevents crumbling when slicing later.

3. Prepare the Cheesecake Layer (5 minutes):
   • In a clean bowl, beat 8 oz cream cheese until smooth (about 1 minute).
   • Add 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract. Beat until creamy and lump-free, scraping the bowl as needed.
   • Pour the cheesecake mixture evenly over the prepared crust. Smooth with a spatula.

   Warning: Don’t overmix the cheesecake—just until combined. Overbeating can add air and cause cracking.

4. Add the Strawberry Layer (2 minutes):
   • Scatter the diced strawberries evenly over the cheesecake layer. Try to spread them out so every bite has berry goodness.

   Tip: If your strawberries are extra juicy, blot them gently with a paper towel to avoid excess moisture.

5. Top with Crumb (2 minutes):
   • Sprinkle the reserved crumb mixture evenly over the strawberry layer.
   • Gently press down just a bit to help the crumb stick but don’t pack it too tightly.
6. Bake (35-40 minutes):
   • Bake in preheated oven for 35-40 minutes. The crumb topping should be golden brown and the center just set (it might wobble slightly—totally normal).

   Note: Ovens vary—a toothpick inserted in the center should come out mostly clean with just a few moist crumbs.

7. Cool & Slice (30 minutes+):
   • Let the bars cool in the pan for at least 30 minutes, then transfer to the fridge for at least 2 hours before slicing.
   • Lift out using the parchment overhang and cut into 12 bars.

   Tip: Chilling is key for clean slices. If you’re impatient (like me sometimes), a quick 30-minute stint in the freezer helps too!

And there you have it—homemade Strawberry Shortcake Cheesecake Bars that will disappear in a flash. If you have any trouble with the crumb not holding together, try chilling the dough a bit longer before baking. It’s a trick I learned after one too many “mystery piles” instead of neat squares!

Cooking Tips & Techniques

There’s an art to getting crumb bars just right—trust me, I’ve made every mistake in the book (like using melted butter instead of cold for the crumb—learned my lesson!). Here are some pro tips to guarantee perfect Strawberry Shortcake Cheesecake Bars every time:

• Always Use Cold Butter for the Crumb: It’s what gives you that dreamy, bakery-style texture. If your butter softens, pop the bowl in the freezer for 5 minutes before pressing into the pan.
• Don’t Overmix the Cheesecake: Just blend until smooth. Too much air in the batter can cause cracks as it bakes—don’t stress if it’s not 100% perfect, though, the crumb topping hides a lot!
• Distribute Strawberries Evenly: That way, every bite is balanced. If your berries are super juicy, blotting them is a game-changer for keeping the bars from getting soggy.
• Chill Fully Before Slicing: This is the step I always want to skip, but it really does make a difference. Bars are easier to cut, and layers stay sharp.
• Line Your Pan Well: Parchment paper is your best friend. Leave an overhang on two sides so you can lift the whole slab out without a mess.

If you find the crumb topping browning too quickly, tent the bars with foil for the last 10 minutes. On the other hand, if your oven runs cool (mine does sometimes), you might need an extra 5 minutes. You’ll know they’re done when the cheesecake is set at the edges but just a little wobbly in the center—it sets more as it cools.

Multitasking tip: While the bars bake, clean up your workspace or prep toppings (like a little whipped cream or extra berries). This makes serving a breeze and you won’t feel like you’re chained to the kitchen. Most importantly, don’t stress—these bars are incredibly forgiving and always taste amazing, even if they aren’t bakery-perfect the first time around!

Variations & Adaptations

These Strawberry Shortcake Cheesecake Bars are super flexible—here’s how you can make them fit just about any occasion, diet, or craving:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tried Bob’s Red Mill and King Arthur’s Measure for Measure—both work without changing the taste or texture.
• Berry Swap: Use blueberries, raspberries, or even a mix of summer berries in place of strawberries. Sometimes I toss in a handful of chopped rhubarb for a tangy twist—it’s fantastic in spring or early summer.
• Lemon Zest Crumb: Add 1-2 teaspoons of fresh lemon zest to the crumb mixture for a citrusy pop that pairs beautifully with the cheesecake.
• Dairy-Free: Use vegan cream cheese and a plant-based butter. I tried this version for a friend’s picnic and no one guessed it was dairy-free!
• Chocolate Drizzle: For an extra decadent touch, drizzle melted white or dark chocolate over the cooled bars before slicing. It adds a bakery-worthy finish and pairs surprisingly well with the strawberries.
• Almond or Coconut Flour: Substitute half the all-purpose flour with almond flour for a slightly nutty, richer base—or swap 1/4 cup for shredded coconut if you love that flavor combo.

I love making these with whatever berries are in season—sometimes I even do a layer of peaches and raspberries for a late-summer twist. If allergies are a concern, sunflower seed butter and a flax egg can sub in for the egg and butter (texture will change slightly, but still tasty). The best part? You can truly make these bars your own. Don’t be afraid to experiment—I sure haven’t!

Serving & Storage Suggestions

Strawberry Shortcake Cheesecake Bars are at their very best when served chilled. I like to cut them into neat squares and pile them up on a pretty platter, maybe dusted with a little powdered sugar or topped with a dollop of whipped cream. For a show-stopping summer dessert table, add a few fresh strawberry slices and a sprig of mint—it’s simple but eye-catching.

If you’re serving a crowd, these bars can be cut smaller for bite-sized treats. They pair perfectly with iced coffee, lemonade, or even a glass of crisp rosé (if you’re feeling fancy). For a more decadent dessert, add a scoop of vanilla ice cream on the side—trust me, people will ask for seconds.

To store, keep the bars in an airtight container in the fridge for up to 4 days. They hold up surprisingly well and the flavors actually deepen after a day or two. For longer storage, wrap well and freeze for up to a month. Thaw overnight in the fridge before serving. If you want to reheat (not typical, but hey, warm cheesecake is delicious!), zap them in the microwave for 10-15 seconds—just enough to take the chill off without melting the crumb.

Flavor tip: The crumb topping stays crisp if you store the bars in a single layer, but they’re still great stacked between layers of parchment. These are the kind of treats that disappear quickly, so storage might not even be an issue!

Nutritional Information & Benefits

Each Strawberry Shortcake Cheesecake Bar (1/12th of the recipe) contains approximately:

• Calories: 220
• Fat: 11g
• Carbohydrates: 27g
• Protein: 3g
• Sugar: 16g

These bars pack in a good dose of vitamin C from the fresh strawberries and a bit of protein from the cream cheese and egg. Using real fruit instead of jam or artificial flavors keeps things bright and refreshing. If you go the gluten-free or dairy-free route, the nutritional values stay pretty similar, with just a slight shift in fat or carbs depending on your swaps.

Allergens to note: These bars contain dairy, eggs, and wheat (unless you opt for substitutions). As always, check your ingredient labels if you’re baking for someone with food sensitivities. Personally, I love that these bars feel indulgent but aren’t over-the-top heavy—perfect for a light summer dessert that still satisfies a sweet tooth.

Conclusion

If you’re searching for a summer dessert that checks every box—easy, gorgeous, and absolutely delicious—these Strawberry Shortcake Cheesecake Bars are it. They wrap up all the best parts of strawberry shortcake and cheesecake in a portable, shareable treat. Whether you’re making them for a backyard barbecue, a picnic, or just a quiet evening at home, they bring a burst of sunshine to any table.

Don’t be afraid to play around with the recipe—switch up the fruit, add a hint of citrus, or make them gluten-free. Every batch is a little adventure, and honestly, I’ve loved every version. These bars have become a staple in my summer dessert rotation, and I know they’ll earn a spot in yours, too.

If you try this Strawberry Shortcake Cheesecake Bars recipe, I’d love to hear what you think! Drop a comment, share your photos, or let me know your favorite twists. Happy baking, friends—may your summer be filled with sweet things and even sweeter memories.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

You sure can! Thaw them completely and drain any extra liquid before adding. This helps keep the bars from getting soggy.

Do I have to chill the bars before cutting?

Yes, chilling is key for clean slices and perfect layers. If you’re in a rush, a quick chill in the freezer for 30 minutes works in a pinch.

Can I make these bars gluten-free?

Absolutely! Just use a 1:1 gluten-free flour blend in place of regular flour. I’ve done it many times with great results—no one can even tell the difference.

How do I store leftovers, and can they be frozen?

Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze them (well-wrapped) for up to a month. Thaw in the fridge before enjoying.

What’s the best way to get a perfect crumb topping?

Use cold butter and don’t overwork the mixture. Gently press the crumb onto the berries before baking, and if it starts to brown too fast, cover with foil for the last few minutes. That’s the secret to a golden, crispy crumb every time!

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