Name: Strawberry Shortcake Cheesecake with Mascarpone
Prep time: 30 min
Cook time: 10 min
Total time: 4 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup sugar; ½ cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup mascarpone cheese; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups heavy cream; 2 cups fresh strawberries, sliced; 2 tablespoons sugar (for strawberries); Fresh mint leaves (for garnish)

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When I was a kid, summer at my grandmother’s felt like a parade of sweet smells: jam bubbling, biscuits on the stove, and fresh strawberries piled high in a blue bowl. One afternoon she taught me how to layer fruit and cream, and that memory lives in every berry-topped dessert I make. This recipe grew from that same gentle kitchen magiccomfort, simplicity, and plenty of heart.

I’m a home cook who learned at my mother’s elbow, flipping through worn church cookbooks and scribbling notes in the margins. These days I’m 58, and I write from my small Louisville kitchen where weeknights are busy and desserts need to be forgiving. I like recipes that fit around a family’s scheduleones you can make with ingredients from your pantry, and that send everyone to the table smiling. My style favors casseroles, skillet dinners, and nostalgic sweets that don’t fuss over tiny details. That’s how this Strawberry Shortcake Cheesecake with Mascarpone was born: a mash-up of two favorites that keeps things simple and satisfying.

This cheesecake blends the tender nostalgia of shortcake with the rich, silky lift of mascarpone cream. It’s approachable for home cooks who want a show-stopping dessert without a show-stopping amount of work. If you enjoy the creamy layers and gentle tang that mascarpone brings, you might also like my smaller, fuss-free versionstake a look at my mascarpone cheesecake cups for an individual-portion idea that’s perfect for weeknights and potlucks mascarpone cheesecake cups.

I’ll walk you through the steps so you can make a Strawberry Shortcake Cheesecake with Mascarpone that holds together well, slices cleanly, and tastes like the kind of dessert your family notices and remembers. Whether you’re serving it for a holiday or a quiet Sunday, this recipe gives you that familiar shortcake sweetness with the indulgent texture of a mashed-up cheesecake and mascarpone filling. Read on and I’ll share the where-to, the how-to, and a few of my favorite little tricks for perfect results.

Table of Contents

Why you’ll love this dish

There are a few reasons the Strawberry Shortcake Cheesecake with Mascarpone stands out on any dessert table. First, it balances textures: a buttery graham crust gives a crisp, slightly sandy base that supports a light, airy filling. The mascarpone blends with cream cheese to produce a silky, slightly tangy batter that feels indulgent without being overly dense. When you top the set filling with macerated strawberries, those juicy, syrupy berries brighten each bite and keep the overall dessert from feeling heavy. For folks who grew up on berry shortcakes and later fell for classic cheesecake, this dessert hits both nostalgic notes at once.

Second, it’s forgiving. The filling doesn’t demand perfect water baths or temperamental oven timing. Chill time is the real patience testset it in the fridge, and it firms up beautifully. You can make the crust, whip the filling, and macerate strawberries in stages, so this recipe fits into busy days without frantic last-minute work. Third, it’s a crowd-pleaser. The Strawberry Shortcake Cheesecake with Mascarpone serves well at family dinners, potlucks, and celebratory meals.

It looks elegant on a plate and slices into pretty, clean wedges when chilled properly. Finally, it’s adaptable: swap the crust or use a gluten-free cookie for allergies, or add a lemon zest to the filling for a bright twist. The dessert keeps traditions alive while offering a little modern easecomfort made simple, exactly the kind of recipe I love to cook and share.

How this recipe comes together

This section explains the sequence in straightforward steps so you feel confident as you go. The Strawberry Shortcake Cheesecake with Mascarpone builds in clear layers, and knowing the order keeps the day smooth. Start with the crust: a simple mix of graham crumbs, sugar, and melted butter is pressed into a springform pan and baked briefly so it sets. While the crust cools, the filling comes nextcream cheese and mascarpone are beaten with powdered sugar and vanilla until smooth. The heavy cream whips to stiff peaks and folds gently into that cheese mixture to keep the texture light and cloud-like.

Temperature matters: let cream cheese and mascarpone soften to room temperature so they beat without lumps, and chill the mixture long enough to firm up for clean slices. After you pour the filling over the cooled crust, a minimum of four hours in the refrigerator does the trick, though overnight is best. Before serving, toss sliced strawberries with a bit of sugar and let them sit to macerate; their juices will mingle into a syrupy topping that tastes like summer.

Slice with a warm knife wiped between cuts for neat portions. The Strawberry Shortcake Cheesecake with Mascarpone feels luxurious, but it’s really just a sequence of simple, logical stepscrust, filling, chill, and fruitso you can prepare parts ahead, spread the work out, and still present a dessert that looks and tastes like you spent the afternoon on it.

Ingredients

1 ½ cups graham cracker crumbs
½ cup sugar
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
2 cups fresh strawberries, sliced
2 tablespoons sugar (for strawberries)
Fresh mint leaves (for garnish)

Strawberry Shortcake Cheesecake with Mascarpone

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes and then let cool.
In a large mixing bowl, beat the cream cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour the cheesecake filling over the cooled crust and smooth out the top.
Refrigerate for at least 4 hours, or until set.
In another bowl, mix the sliced strawberries with 2 tablespoons of sugar and let sit for about 10 minutes to release their juices.
Once the cheesecake has set, top with the macerated strawberries and garnish with fresh mint leaves before serving.

Serving ideas

Serving the Strawberry Shortcake Cheesecake with Mascarpone is part presentation and part personality. Keep slices simple with a spoonful of macerated strawberries over each wedge and a sprig of mint for color. If you want to make it feel more festive, add a dusting of powdered sugar or a ribbon of reduced strawberry syrup around the plate. For brunch, serve smaller slices alongside coffee and a fruit salad; the tartness of the berries plays nicely against morning flavors. At dinner, pair the cheesecake with a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to create contrast.

Think about portion size: this cake is rich, so smaller slices make it easier for guests to savor without feeling weighed down. The Strawberry Shortcake Cheesecake with Mascarpone also shines on buffet tablesplace it on a cake stand and let people help themselves. If you want to plate for a special occasion, arrange a few sliced strawberries fanned beside each slice and drizzle a tiny amount of the maceration syrup for a glossy finish. No matter how you serve it, aim for clean slices and bright berry garnish; that combination makes the dessert feel both homey and a little bit fancy.

Storage tips

Leftovers keep well if you store them correctly. Cover the chilled cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other fridge smells. The Strawberry Shortcake Cheesecake with Mascarpone stays best for up to three days in the refrigeratorany longer and the crust can soften and the strawberries may release too much liquid. If you need to store it longer, you can freeze the plain, uncut cake (no strawberries on top) for up to one month. Wrap it well in plastic and then in foil; thaw overnight in the refrigerator before serving and add fresh berries at the last minute.

When you slice and serve, keep extra macerated strawberries in a separate container and spoon them on as neededthis prevents the topping from turning the cake soggy. If you plan to transport the cake, chill it until quite firm and use a cake carrier or a sturdy box with a non-slip surface so the slices don’t shift. The Strawberry Shortcake Cheesecake with Mascarpone travels reasonably well for short distances when kept cool, making it a good choice for potlucks and family gatherings.

Simple tips for success

A few small details make a big difference with the Strawberry Shortcake Cheesecake with Mascarpone. First, bring your cream cheese and mascarpone to room temperature so they beat smoothlythis prevents lumps. Second, don’t over-whip the heavy cream; aim for stiff peaks but stop before it becomes grainy. Third, fold the whipped cream into the cheese mixture gently to keep the filling airy; a few large, careful strokes preserve volume and make slicing easier after chilling. If you want extra flavor, grate a little lemon zest into the filling for brightness, but do so sparingly so it complements rather than competes with the mascarpone’s richness.

If you’re short on time, assemble the crust and filling the day before and keep the macerated strawberries refrigerated separately; then top right before serving. For an alternative assembly, you can make individual portionsthink cups or jarsand layer crust, filling, and strawberries for easy serving. For a small-batch or portable version, see my twist on individual servings with mascarpone ricotta cannoli cheesecake that uses similar components and is great for gatherings mascarpone ricotta cannoli cheesecake. Finally, use a warm knife and wipe it between cuts to get clean slicesthis little trick keeps each piece tidy and attractive.

Frequently asked questions

Q: Can I use all mascarpone instead of cream cheese?
A: You can, but using only mascarpone changes the structuremascarpone alone yields a softer, more custard-like filling. The combination of cream cheese and mascarpone gives the Strawberry Shortcake Cheesecake with Mascarpone a pleasant tang and firmer body, which helps it slice neatly. If you prefer only mascarpone, consider adding a bit more gelatin or chilling longer.

Q: Can I skip baking the crust?
A: You can press the crust and chill it without baking, but baked crusts hold together more firmly and have a deeper, toasted flavor. If you skip baking, press the crumbs firmly and chill well before adding the filling to help the crust set.

Q: How do I prevent the strawberries from making the cake soggy?
A: Macerate the strawberries for only as long as needed (about 10 minutes) and drain off excess juices if necessary. Store macerated berries separately and spoon them on right before serving to keep the Strawberry Shortcake Cheesecake with Mascarpone from becoming watery.

Q: Can I make this gluten-free?
A: Yessubstitute gluten-free graham crumbs or use crushed gluten-free cookies for the crust. The filling itself is naturally gluten-free, but always check labels on processed ingredients.

Q: What’s the best way to get clean slices?
A: Chill the cheesecake thoroughly, use a long, sharp knife warmed under hot water, then dry it before slicing. Wipe the knife between cuts for the cleanest presentation.

Conclusion

This Strawberry Shortcake Cheesecake with Mascarpone brings together two beloved desserts in a way that’s friendly for home cooks and impressive for guests. If you enjoy exploring similar combinations and want more inspiration, check out the lovely layered approach at Strawberry Shortcake Cake with Mascarpone Cream – Liv for Cake for additional ideas on building strawberry-and-mascarpone desserts.

Strawberry Shortcake Cheesecake with Mascarpone