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

1. Make the strawberry filling: Place the str…
2. Make the macerated strawberry topping: In …
3. Make the graham cracker crust: Preheat the…

…and 9 more steps

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Recipe by: Violet Erlandson • From: Tasty