Strawberry Shortcake Cheesecake Cupcakes : Easy Vintage-Inspired Dessert Recipe

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If you’ve ever dreamed of combining the nostalgic charm of a strawberry shortcake with the rich, creamy indulgence of a cheesecake, these Strawberry Shortcake Cheesecake Cupcakes are about to become your new obsession. Each cupcake features a golden graham cracker crust, a swirled strawberry cupcake and cheesecake batter, and a luscious strawberry cheesecake frosting on top. They’re the perfect showstopper for birthdays, baby showers, summer parties, or any time you want to impress with minimal fuss. Let’s dive in!

Why You’ll Love This Recipe

• Two desserts in one – the magic of cheesecake meets the nostalgia of strawberry shortcake.
• Beautiful swirled layers – stunning to look at and even better to eat.
• Made with real strawberries – a homemade strawberry puree infuses every layer with fresh flavor.
• Perfect for make-ahead – they need fridge time, making them ideal to prep the night before.
• Crowd-pleaser – kids and adults alike go absolutely wild for these.

Equipment You’ll Need

• Blender – for making the smooth strawberry puree
• Medium saucepan (pots) – to reduce the strawberry puree
• Food processor – for grinding graham crackers to fine crumbs
• Oven – for baking the crusts and cupcakes
• Electric mixer (stand or hand mixer) – for batters and frosting
• Mixing bowls – for each component
• Measuring cups and spoons set – for precise measurements
• Baking sheets / cupcake pans – jumbo or standard muffin pans lined with paper
• Kitchen utensils – spatulas, chopstick/knife for swirling, piping bag

Ingredients

Strawberry Puree

Graham Cracker Crust

Strawberry Cupcake Batter

Cheesecake Batter

Strawberry Cheesecake Frosting

Step-by-Step Instructions

Step 1 – Make the Strawberry Puree

1. Place the sliced strawberries in your blender and blend until completely smooth.
2. Pour the puree into a medium saucepan and heat over medium heat. Bring to a gentle simmer, stirring often.
3. Cook until reduced to about ½ cup this takes approximately 10 minutes. You’ll use ¼ cup for the batter and 2 tbsp for the frosting.
4. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and let it cool completely.

Step 2 – Make the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C). Line two standard or jumbo cupcake pans with baking paper.
2. Using a food processor, process the graham crackers into fine crumbs. Add brown sugar and mix to combine.
3. Mix in the melted butter until the crumbs are evenly moistened. Press firmly into the bottom of each cupcake cavity.
4. Bake for 5 minutes, then remove from the oven and let cool completely.

Step 3 – Make the Strawberry Cupcake Batter

1. In one of your mixing bowls, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Using your electric mixer, beat the butter on medium speed for 30 seconds. Add granulated sugar and oil, and beat for 1–2 minutes until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Mix in vanilla extract.
4. Add the sour cream and ¼ cup strawberry puree and mix. Reserve remaining puree for the frosting.
5. Alternately add the buttermilk and dry ingredients in two additions each, beginning and ending with the dry ingredients. Fold gently with a spatula at the end. Set aside.

Step 4 – Make the Cheesecake Batter

1. Beat the softened cream cheese with your electric mixer for 3 minutes on medium speed until perfectly creamy and smooth.
2. Add granulated sugar and beat for 2 more minutes. Scrape the bowl and beat for another 30 seconds.
3. Mix in the sour cream, then add the eggs one at a time, mixing after each. Add vanilla extract, salt, and mix briefly. Set aside.

Step 5 – Assemble & Bake

1. Spoon 2 tablespoons of strawberry cupcake batter over each cooled crust (or ¼ cup for jumbo pans).
2. Add 2 tablespoons of cheesecake batter on top. Continue alternating until each cavity is ¾ full.
3. Use a chopstick or knife from your kitchen utensils set to gently swirl the batters together.
4. Bake at 350°F for about 20 minutes (25–30 minutes for jumbo). The cupcakes are done when puffed, not jiggly, and a toothpick comes out clean.
5. Let cool completely, then refrigerate for at least 2 hours to set the cheesecake layer.

Step 6 – Make the Strawberry Cheesecake Frosting

1. Using your electric mixer, beat the butter for 30 seconds. Add cream cheese and beat another 30 seconds on medium speed.
2. Add half the powdered sugar and mix on low, then raise speed briefly.
3. Add the strawberry puree and mix on low. Add remaining powdered sugar, mix on low, then beat on medium-high for 1 full minute.
4. If frosting is too runny, add more powdered sugar. Transfer to a piping bag with your preferred tip (tip 2A recommended).

Step 7 – Frost & Serve

1. Once cupcakes are chilled, pipe a generous swirl of strawberry cheesecake frosting on top of each cupcake.
2. Top with a fresh whole strawberry or a halved strawberry for a beautiful finishing touch.

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individually in plastic wrap and freeze in an airtight container. Remove fresh strawberry toppings before freezing.
• Serving: Let frozen cupcakes thaw overnight in the refrigerator before serving.

Pro Tips for Perfect Cupcakes

• Room temperature ingredients matter – make sure your cream cheese, butter, and eggs are not cold. This prevents lumpy batter.
• Don’t overmix – especially the cupcake batter after adding the dry ingredients. Overmixing develops gluten and makes the cake tough.
• Reduce the puree properly – if the puree is too thin, the batter becomes too wet. Use your kitchen scale or measuring cups to check you’ve reduced to exactly ½ cup.
• Chill before frosting – the cheesecake layer needs at least 2 hours in the fridge to firm up properly before piping.
• For a pink tint – add a couple of drops of pink gel food coloring to the cupcake batter for that gorgeous vintage strawberry shortcake aesthetic.

Frequently Asked Questions

Can I use frozen strawberries for the puree?

Yes! Frozen strawberries work great for the puree. Simply thaw them first and drain any excess liquid before blending in your blender.

Can I make these Strawberry Shortcake Cheesecake Cupcakes ahead of time?

Absolutely. These cupcakes actually taste better the next day once all the layers have set. Make them the day before your event and refrigerate overnight. Frost just before serving for the best results.

What size pan should I use?

You can use either a standard 12-cup muffin pan or a jumbo muffin pan. Jumbo pans yield larger, more dramatic cupcakes and will need an extra 5–10 minutes of bake time.

Why did my cheesecake layer crack?

Cracking usually happens from overbaking or baking at too high a temperature. Make sure the cupcakes are just barely set (puffed and not jiggly) when you remove them from the oven. They will continue to firm up as they cool.

Can I substitute the graham cracker crust?

Yes digestive biscuits, Oreo crumbs, or vanilla wafers all make excellent substitutes for the graham cracker crust base.

How do I know when the Strawberry Shortcake Cheesecake Cupcakes are done?

Insert a toothpick into the center it should come out clean. The tops should look puffed and set, with no visible jiggle in the cheesecake layer.

Ready to Bake?

These Strawberry Shortcake Cheesecake Cupcakes are a total labor of love but every single step is worth it. From the buttery graham cracker crust to the swirled strawberry-cheesecake center and the silky strawberry frosting, this is one recipe that will earn you serious baker bragging rights. Try them this weekend and don’t forget to share your creations!

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Strawberry Shortcake Cheesecake Cupcakes : Easy Vintage-Inspired Dessert Recipe

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These Strawberry Shortcake Cheesecake Cupcakes combine a buttery graham cracker crust, a swirled strawberry cupcake and cheesecake batter, and a dreamy strawberry cheesecake frosting. A nostalgic, crowd-pleasing dessert perfect for any occasion.

• Author: Sara
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours (including chilling)
• Yield: 12 standard or 6–8 jumbo cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

2 cups sliced strawberries (300g)

1½ cups graham cracker crumbs (180g)

¼ cup brown sugar (55g)

6 tbsp unsalted butter, melted (85g)

1½ cups all-purpose flour (191g)

1¼ tsp baking powder

¼ tsp baking soda

⅛ tsp salt

¼ cup unsalted butter, room temperature (56g)

¾ cup granulated sugar (150g)

¼ cup vegetable oil (60ml)

2 large eggs, room temperature

½ tsp vanilla extract

¼ cup sour cream (60g)

¼ cup strawberry puree

¼ cup buttermilk (60ml)

454g cream cheese, softened (2 × 8oz packages)

⅔ cup granulated sugar (133g)

¼ cup sour cream (60g)

2 large eggs, room temperature

¾ tsp vanilla extract or vanilla bean paste

¼ tsp salt

½ cup unsalted butter (113g)

¼ cup cream cheese (56g)

2½ cups powdered sugar (312g)

2 tbsp strawberry puree

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Instructions

1. Blend 2 cups sliced strawberries until smooth. Pour into a saucepan and simmer over medium heat, stirring often, until reduced to ½ cup (~10 min). Cool completely.

2. Preheat oven to 350°F. Line cupcake pans with paper liners.

3. Process graham crackers to fine crumbs in a food processor. Mix in brown sugar and melted butter. Press into cupcake cavities. Bake 5 minutes and cool.

4. Whisk flour, baking powder, baking soda, and salt in a bowl.

5. Beat butter 30 seconds with electric mixer. Add sugar and oil; beat 1–2 minutes until fluffy.

6. Add eggs one at a time, mixing after each. Mix in vanilla, sour cream, and ¼ cup strawberry puree.

7. Alternate adding buttermilk and dry ingredients in two additions. Fold gently at end. Set aside.

8. Beat cream cheese 3 minutes until creamy. Add sugar and beat 2 minutes. Add sour cream, eggs one at a time, vanilla, and salt. Mix until smooth.

9. Layer strawberry batter and cheesecake batter alternately into prepared pans, filling ¾ full. Swirl gently with a chopstick.

10. Bake 20 minutes (25–30 min for jumbo) until puffed and toothpick comes out clean. Cool completely, then refrigerate at least 2 hours.

11. Beat butter 30 sec, add cream cheese and beat 30 sec. Add half the powdered sugar, mix. Add strawberry puree, remaining powdered sugar. Beat on medium-high 1 minute.

12. Pipe frosting onto chilled cupcakes. Top with a fresh strawberry.

Notes

Room temperature ingredients are essential for smooth batters.

Don’t overmix the cupcake batter once dry ingredients are added.

Reduce strawberry puree to exactly ½ cup for best flavor and texture.

Chill cupcakes at least 2 hours before frosting.

Store in an airtight container in the fridge for up to 5 days.

Freeze without fresh strawberry toppings.