
This gluten-free strawberry shortcake cheesecake is the mashup you never knew you needed! Rich and silky vanilla cheesecake is stuffed with a lush layer of homemade strawberry syrup and pound cake, then it’s topped with a sky-high pile of freshly whipped cream and sugared strawberries before serving. It’s the perfectly decadent strawberry season dessert to enjoy this summer! You can find more of Violet’s recipes at <a href="https://violetcooksthings.com/">https://violetcooksthings.com/</a>
Quick Info
⏱️ 720 min • 🍽️ 8 servings • ⭐ 95%
Nutrition
951 cal • 14g protein • 63g carbs • 76g fat
Tags
[Gluten-Free] • [Low-Carb] • [Desserts] • [High-Protein]
Ingredients
- 1½ cups roughly chopped fresh strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups sliced fresh strawberries
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 18 sheets gluten-free graham crackers
- 4 tablespoons butter, melted and cooled slightly
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- 32 ounces cream cheese, softened
- 1¼ cups granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 tablespoon vanilla bean paste
- 4 large eggs, room temperature
- ¾ cup heavy cream, room temperature
- ¼ cup sour cream, room temperature
- 1½ cups cubed gluten-free pound cake (½-inch pieces)
- 2 cups cold heavy cream
- 1 tablespoon vanilla extract
- ¼ cup powdered sugar
Instructions Preview
- Make the strawberry filling: Place the str…
- Make the macerated strawberry topping: In …
- Make the graham cracker crust: Preheat the…
…and 9 more steps
Recipe by: Violet Erlandson • From: Tasty





