Strawberry Cheesecake Shortcakes are a delicious, refreshing dessert that combines the best of both worlds: the classic strawberry shortcake and the rich, creamy flavors of cheesecake. This dessert features tender, flaky shortcakes that are light and slightly sweet, layered with fresh, juicy strawberries macerated in sugar and lemon juice for an added burst of flavor. The crowning glory is a cloud-like whipped cream, which mimics the richness of cheesecake filling. Each bite offers the perfect balance of sweetness, tang, and creamy goodness, making it an ideal treat for spring and summer gatherings. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a delightful dessert, Strawberry Cheesecake Shortcakes will surely impress.
Why You’ll Love This Recipe
This Strawberry Cheesecake Shortcakes recipe is a wonderful take on the classic strawberry shortcake, with the added indulgence of cheesecake-inspired elements. The shortcakes are made with a simple combination of flour, butter, and heavy cream, resulting in a light and buttery texture. The fresh strawberries are macerated with sugar and lemon juice, which enhances their natural sweetness and creates a syrupy layer that soaks into the shortcake. The whipped cream, flavored with vanilla and powdered sugar, adds a rich and velvety finish to each bite. The balance of textures – from the crumbly shortcake to the juicy strawberries and airy whipped cream – makes this dessert irresistible. It’s an easy yet elegant treat that looks stunning on any dessert table.
Ingredients
For the Shortcakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter (cold and cubed)
- Heavy cream (plus more for brushing)
- Large egg
For the Filling:
- Fresh strawberries (hulled and sliced)
- Granulated sugar
- Lemon juice
For the Whipped Cream:
- Heavy cream (chilled)
- Powdered sugar
- Vanilla extract
For Garnish:
- Fresh mint leaves (optional)
Variations
- Berry Medley: Swap out the strawberries for a mix of berries such as raspberries, blueberries, or blackberries for a more complex flavor profile.
- Lemon Whipped Cream: Add a hint of lemon zest to the whipped cream for a refreshing citrusy twist.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make the shortcakes gluten-free.
- Dairy-Free: Use dairy-free butter, cream, and whipped cream alternatives for a dairy-free version of this dessert.
- Cheesecake Filling: For a true cheesecake experience, consider adding a small layer of cream cheese mixed with powdered sugar between the shortcake and strawberries.
How to Make the Recipe
Step 1: Prepare the Strawberries
Start by hulking and slicing the fresh strawberries. Place them in a bowl and sprinkle with 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice. Toss gently and let them sit for about 20 minutes, allowing the juices to release and the strawberries to macerate.
Step 2: Make the Shortcakes
Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Make a well in the center and pour in the heavy cream and egg. Stir gently to combine until a dough forms.
Step 3: Shape and Bake the Shortcakes
Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick round. Using a round cutter, cut out shortcakes and place them on a baking sheet lined with parchment paper. Brush the tops with a little extra heavy cream for a golden finish. Bake for 15-18 minutes, or until the shortcakes are golden brown on top. Remove from the oven and let them cool slightly.
Step 4: Make the Whipped Cream
While the shortcakes bake, make the whipped cream. In a large bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
Step 5: Assemble the Shortcakes
To assemble, slice the shortcakes in half. Spoon a generous amount of the macerated strawberries onto the bottom half of each shortcake. Add a dollop of whipped cream on top of the strawberries, then place the other half of the shortcake on top. Garnish with fresh mint leaves if desired.
Tips for Making the Recipe
- Cold Butter: Be sure to use cold butter when making the shortcakes. This helps create a flaky texture.
- Chill the Cream: To achieve perfectly whipped cream, ensure the heavy cream is well-chilled before whipping.
- Don’t Overmix the Dough: When making the shortcake dough, mix until just combined. Overmixing can result in tough shortcakes.
- Serve Immediately: While the shortcakes can be made ahead of time, they are best served fresh. Assemble them just before serving to ensure the shortcake stays light and fluffy.
- Adjust Sweetness: Taste your strawberries before assembling and adjust the sugar to your liking, especially if your strawberries aren’t very sweet.
How to Serve
These Strawberry Cheesecake Shortcakes are best served immediately, as they are most delicious when the shortcakes are fresh out of the oven. They make a perfect dessert for a summer dinner party, a holiday celebration, or a casual afternoon treat. Serve with a side of fresh fruit or a glass of sparkling wine for an elegant touch. You can also top them with a drizzle of chocolate sauce or a sprinkle of graham cracker crumbs for a fun cheesecake-inspired twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover shortcakes, store the components separately in airtight containers. The shortcakes can be stored at room temperature for up to 2 days or refrigerated for up to 3 days. The strawberries should be kept in the refrigerator for up to 2 days, and the whipped cream should be stored in the fridge for 1-2 days. When ready to serve, reassemble the shortcakes fresh.
Freezing
To freeze the shortcakes, allow them to cool completely and then wrap them tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. When ready to enjoy, let the shortcakes thaw at room temperature and reassemble with fresh strawberries and whipped cream.
Reheating
Reheat the shortcakes in the oven at 300°F (150°C) for about 5-10 minutes to warm them through before serving.
FAQs
1. Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe, but you can use frozen strawberries in a pinch. Just be sure to thaw and drain them well before using.
2. Can I make the shortcakes ahead of time?
Yes, the shortcakes can be baked ahead of time and stored in an airtight container for up to 2 days. Reheat before assembling.
3. How do I make the whipped cream thicker?
If you want thicker whipped cream, make sure the cream is very cold, and beat it until soft peaks form. For extra stability, you can add a small amount of cornstarch or cream of tartar.
4. Can I substitute the sour cream with something else?
In this recipe, sour cream isn’t included, but you can substitute heavy cream for the whipped cream and the sour cream’s tanginess with a little cream cheese if you prefer.
5. Can I use a different fruit for the filling?
Yes, you can use any berries or fruits you prefer, such as raspberries, blueberries, peaches, or even a mix of fruit.
6. How do I keep the shortcakes from becoming soggy?
Assemble the shortcakes just before serving to prevent the shortcake from absorbing too much moisture from the strawberries and whipped cream.
7. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make the shortcakes gluten-free.
8. Can I make this dairy-free?
Yes, you can substitute dairy-free butter and heavy cream alternatives for the shortcakes and whipped cream to make this recipe dairy-free.
9. Can I use store-bought whipped cream?
While homemade whipped cream is recommended for the best texture, you can use store-bought whipped cream as a shortcut if you prefer.
10. How long can I store the assembled shortcakes?
Assembled shortcakes are best served immediately, but you can refrigerate them for up to 1-2 hours. If left longer, the shortcake may become soggy.
Conclusion
Strawberry Cheesecake Shortcakes offer a delicious and fresh twist on a beloved classic. With buttery, flaky shortcakes, sweet macerated strawberries, and a dollop of creamy whipped cream, this dessert is a showstopper. Easy to prepare yet elegant in presentation, it’s perfect for any occasion. Whether you’re serving it at a family dinner, a picnic, or a special celebration, this dessert is sure to delight everyone with its irresistible combination of textures and flavors.
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Strawberry Cheesecake Shortcakes Recipe
- Total Time: 38 minutes
- Yield: 6 servings 1x
Description
These Strawberry Cheesecake Shortcakes are a light and decadent dessert featuring flaky shortcakes, sweetened fresh strawberries, and rich whipped cream. The perfect combination of textures and flavors makes this a must-try treat for strawberry lovers. A delicious twist on the classic shortcake, it’s perfect for any special occasion or summer gathering.
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream, plus more for brushing
- 1 large egg
For the Filling:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 1/4 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Fresh mint leaves (optional)
Instructions
For the Shortcakes:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream and egg. Pour the wet ingredients into the dry mixture and stir gently with a spoon until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle.
- Use a round biscuit cutter (or a drinking glass) to cut out shortcakes from the dough. You should get about 6-8 shortcakes.
- Place the shortcakes onto a baking sheet lined with parchment paper. Brush the tops with a little heavy cream.
- Bake for 15-18 minutes, or until the shortcakes are golden brown. Allow them to cool slightly.
For the Filling:
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir to coat the strawberries and set them aside for about 10 minutes, allowing the strawberries to release their juices.
For the Whipped Cream:
- In a large mixing bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract together using an electric mixer until soft peaks form. Be careful not to overwhip.
Assembling the Shortcakes:
- Slice each shortcake in half horizontally.
- Spoon some of the sweetened strawberries and their juices onto the bottom half of each shortcake.
- Add a generous dollop of whipped cream on top of the strawberries.
- Place the top half of the shortcake on top and garnish with a few more strawberries, whipped cream, and fresh mint leaves, if desired.
Notes
- You can use frozen strawberries in place of fresh, but fresh berries will give a better texture and flavor.
- If you prefer a sweeter whipped cream, you can increase the powdered sugar to taste.
- These shortcakes can be assembled just before serving or kept in the fridge for a few hours, but they’re best enjoyed fresh.
- You can substitute the heavy cream with light cream for a lighter version, but the texture will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American