Today, June 14th, is National Strawberry Shortcake Day, a day when strawberries are at the peak of the season. While you can purchase strawberries year-round, the ones that come in the summer months are juicier and tastier.

We’re honoring the holiday by sharing this homemade strawberry cheesecake shortcake recipe with you. It’s a mix of rich and creamy cheesecake, a buttery shortcake crust, and lots of fresh strawberries.

In addition, our Cooked on Propane blog shares these strawberry-themed desserts:

Strawberry Cream Cheese Cookies

Strawberry Pretzel Pie


Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Dessert
Servings 8 servings


  • 1 Propane Oven



  • 1 1/2 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 2 tsps Baking powder
  • 1/4 tsp Salt
  • 1/3 cup Unsalted butter cold
  • 1/2 cup Whole milk
  • 1 tsp Vanilla extract


  • 16 oz Fresh strawberries hulled and sliced
  • 1/4 cup Granulated sugar


  • 8 oz Cream cheese softened
  • 2 tsp Vanilla extract
  • 1/2 cup Heavy whipping cream



  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until the mixture resembles coarse crumbs.
  • Stir in milk and vanilla until the dough comes together. Turn dough out onto a floured surface and pat into a 1/2-inch-thick disc. Use a round biscuit cutter to cut out 8 shortcakes. Place on prepared baking sheet.
  • Bake for 12-14 minutes or until golden brown. Let cool completely.


  • In a medium bowl, toss sliced strawberries with sugar. Set aside.


  • In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
  • To assemble, slice cooled shortcakes in half. Spread the cheesecake filling on the bottom half and top with strawberries. Replace the top half of the shortcake. Serve immediately.