Afternoon Tea Cake Recipe : Mary Berry’s Strawberry Cheesecake

Mary Berry’s Strawberry Cheesecake

There’s something special about strawberry season, especially when you’ve spent a sunny afternoon picking your own fruit straight from the field. We recently visited Bearston Fruit Farm in Market Drayton and returned home with two baskets overflowing with freshly picked strawberries, their sweet aroma filling the kitchen and inspiring plenty of seasonal baking. With so many beautiful berries to use, Mary Berry’s Strawberry Cheesecake felt like the perfect recipe to showcase them.

This classic no-bake dessert combines a buttery biscuit base with a smooth, creamy cheesecake filling, topped with juicy strawberries that bring a burst of natural sweetness and vibrant colour. It’s an easy yet impressive dessert that celebrates the very best of summer produce and makes the most of strawberries when they are at their peak.

Whether you’re hosting a family barbecue, planning a garden party or simply looking for a delicious weekend treat, this cheesecake is guaranteed to be a crowd-pleaser. The combination of rich cheesecake and fresh seasonal fruit creates a light, refreshing dessert that’s ideal for warmer days.

If you’ve been strawberry picking and are wondering how to use your harvest, this easy recipe is a wonderful place to start. It’s a true summer classic that lets the flavour of freshly picked strawberries shine in every bite.

Ingredients for Mary Berry’s Strawberry Cheesecake

200g digestive biscuits, finely crushed
100g butter, melted
600g full-fat cream cheese
100g icing sugar, sifted
300ml double cream
250g fresh strawberries, finely chopped and some lightly crushed
1 tsp vanilla extract

Method for Mary Berry’s Strawberry Cheesecake

1. Crush biscuits using a rolling pin then add the with melted butter
2. Press the mix into a 20cm tin and chill for 30 minutes
3. Beat cream cheese, icing sugar and vanilla until smooth.
4. Whip double cream to soft peaks in a separate bowl.
5. Fold chopped/crushed strawberries into the cream cheese mixture, then fold in whipped cream.
6. Spoon onto the base, smooth the top and chill overnight (or a minimum of 4 hours)
7. Add some fresh strawberries (or like I have, cook down a handfull of strawberries with a little sugar until consistency is thick, cool it and add it to the top of the cake) as decoration
8. Release from the tin and slice with a warm knife to serve.

Note: The cheesecake freezes well. So best to freeze it first, so it cuts well. You ca also use a hot knife to cut a clean slice of the cake. Also serve the cooked strawberries on the top of the cake just before serving so the cake holds its shape better.

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