If you’re looking for a dessert that’s both elegant and irresistibly comforting, you’ve got to try this Strawberry Cheesecake Shortcakes Recipe. Imagine tender, buttery shortcakes filled with juicy, bright strawberries and luscious, fluffy whipped cream with a hint of cheesecake flavor in every bite. It’s a harmonious mix of textures and flavors that feels like a special celebration but is incredibly easy to make at home. Whether you’re serving it for a family gathering or a sunny afternoon treat, this recipe is sure to become a favorite that everyone asks for again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is chosen to bring balance and richness while keeping the dessert light and fresh. From the buttery shortcakes to the sweet strawberries and creamy topping, every component plays a crucial role in making these shortcakes absolutely divine.
- 2 cups all-purpose flour: Provides the perfect base for tender yet sturdy shortcakes.
- 1/4 cup granulated sugar: Adds just enough sweetness to the dough without overpowering.
- 1 tablespoon baking powder: Ensures your shortcakes are light and fluffy.
- 1/2 teaspoon salt: Enhances all the flavors in the shortcake.
- 1/2 cup unsalted butter, cold and cubed: The key for flaky, buttery layers in the shortcakes.
- 2/3 cup heavy cream, plus more for brushing: Adds moisture and richness to the dough and creates a golden crust.
- 1 large egg: Binds the dough for a perfect texture.
- 1 1/2 cups fresh strawberries, hulled and sliced: Bursting with natural sweetness and vibrant color.
- 2 tablespoons granulated sugar: Sweetens the strawberries and helps them release their delicious juices.
- 1 teaspoon lemon juice: Brightens the strawberry filling with a touch of acidity.
- 1 1/4 cups heavy cream, chilled: Whipped to fluffy perfection for that classic shortcake topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream for the perfect finishing touch.
- 1 teaspoon vanilla extract: Adds warmth and depth to the whipped cream.
- Fresh mint leaves (optional): Adds a pop of green and fresh aroma.
How to Make Strawberry Cheesecake Shortcakes Recipe
Step 1: Prepare the Oven and Dry Ingredients
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This ensures your shortcakes bake evenly without sticking. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This dry mixture is the foundation of your shortcakes, giving them that perfectly tender crumb.
Step 2: Cut in the Butter
Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter or just your fingers, cut the butter into the dry ingredients until it resembles coarse crumbs. This step is crucial for creating flaky layers—the small pieces of butter melt during baking, creating those delightful pockets of buttery goodness.
Step 3: Mix the Wet Ingredients
In a small bowl, whisk together the heavy cream and egg until fully combined. Then pour this mixture into the flour and butter mixture. Stir gently until everything just comes together. Be careful not to overmix; you want the dough slightly shaggy to keep those shortcakes tender.
Step 4: Shape and Cut the Shortcakes
Turn your dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a 1-inch thick rectangle. Using a round biscuit cutter, cut out shortcakes and place them on your prepared baking sheet. Brush the tops with a little extra heavy cream—this step creates a golden, glossy finish that’s as pretty as it is delicious.
Step 5: Bake to Perfection
Bake the shortcakes for 15 to 18 minutes or until they are lightly golden on top. Once done, remove them from the oven and let them cool slightly. The smell alone is enough to make you eager to start assembling these beauty shortcakes.
Step 6: Prepare the Strawberries
While the shortcakes bake, toss the sliced strawberries with sugar and lemon juice. Let this mixture sit for 10 to 15 minutes. This allows the berries to macerate, releasing sweet, tangy juices that soak perfectly into the shortcakes when assembled.
Step 7: Whip the Cream
Beat the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream should be light and fluffy, complementing the strawberries and shortcakes like a cloud of vanilla-flavored delight.
Step 8: Assemble Your Strawberry Cheesecake Shortcakes Recipe
Slice each shortcake in half horizontally. Spoon a generous portion of the macerated strawberry mixture on the bottom half, add a big dollop of the whipped cream, and then sandwich it together with the top half. If you have fresh mint leaves on hand, tuck one in for a fresh green garnish. Now, you’ve created a dessert that looks as stunning as it tastes!
How to Serve Strawberry Cheesecake Shortcakes Recipe
Garnishes
Fresh mint leaves are a wonderful addition, adding a subtle herbal note and beautiful green contrast to the reds and creams of the shortcake. You could also sprinkle a little powdered sugar over the finished shortcakes for a delicate, snowy touch that makes this dessert look extra special.
Side Dishes
Pair these shortcakes with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for an indulgent twist. For a lighter option, a small fruit salad with citrus segments or a simple glass of sparkling lemonade complements the refreshing strawberries perfectly.
Creative Ways to Present
For a party or special occasion, serve the shortcakes in individual mason jars with layers of strawberries, whipped cream, and crumbled shortcakes. It’s a charming way to present this classic dessert and makes for easy serving and less mess. Another fun idea is to toast the shortcake halves slightly under the broiler to add a bit of crunch before assembling.
Make Ahead and Storage
Storing Leftovers
These shortcakes are best enjoyed fresh, but if you have leftovers, store the shortcakes and strawberry topping separately in airtight containers in the refrigerator. This prevents the shortcakes from becoming soggy and keeps the strawberries fresh and juicy.
Freezing
You can freeze the unbaked shortcake dough by shaping it into discs, wrapping tightly in plastic wrap, and freezing for up to 1 month. When ready to bake, thaw in the refrigerator overnight and bake as directed. However, it is not recommended to freeze the assembled shortcakes because the whipped cream and strawberries don’t freeze well.
Reheating
To enjoy the shortcakes warm, reheat the baked shortcakes alone in a preheated oven at 300°F (150°C) for about 5 to 7 minutes. Avoid microwaving to keep the texture flaky and delicious. Add the strawberries and whipped cream after reheating for the best experience.
FAQs
Can I use frozen strawberries for this Strawberry Cheesecake Shortcakes Recipe?
While fresh strawberries are ideal for their texture and flavor, frozen strawberries can work if thawed and drained well to avoid excess moisture. However, fresh is always best for that perfect shortcake experience.
Is there a way to make these shortcakes dairy-free?
Yes! Substitute the butter for a vegan alternative and use coconut cream or a dairy-free heavy cream substitute for both the dough and whipped topping. The texture might differ slightly but still delicious.
Can I substitute sour cream or yogurt in the dough?
This recipe relies on heavy cream and egg for richness and tenderness. Adding sour cream or yogurt would change the texture, but a small amount could add moisture—just be cautious not to over-moisten the dough.
How long do these shortcakes last once assembled?
Once assembled, it’s best to serve them immediately since the whipped cream can soften the shortcakes quickly. If needed, assemble just before serving or keep components separate until ready.
Can I add other fruits besides strawberries?
Absolutely! Blueberries, raspberries, or sliced peaches make fantastic alternatives or additions. Just adjust the sugar slightly depending on the sweetness of the fruit used.
Final Thoughts
This Strawberry Cheesecake Shortcakes Recipe is pure joy on a plate. It’s simple enough for a weeknight treat but elegant enough to impress guests anytime. The combination of flaky shortcakes, vibrant strawberries, and creamy whipped topping is truly unforgettable. Give it a try and watch as this delightful dessert becomes a beloved staple in your recipe collection!
Print
Strawberry Cheesecake Shortcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Strawberry Cheesecake Shortcakes featuring tender, buttery shortcakes topped with sweet macerated strawberries and fluffy homemade whipped cream. Perfectly balanced with a hint of vanilla and a refreshing touch of lemon, this dessert is a crowd-pleaser ideal for any occasion.
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 Strawberry 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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure easy clean-up and prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, creating a uniform base for the shortcakes.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the texture resembles coarse crumbs, which ensures flaky layers.
- Add Wet Ingredients: In a separate small bowl, whisk together the heavy cream and the egg. Pour this into the flour and butter mixture, stirring gently until just combined to form the dough.
- Shape Dough: Transfer the dough to a lightly floured surface and knead gently a few times. Pat it out to a 1-inch thick rectangle and cut out rounds using a biscuit cutter. Arrange the shortcakes on the prepared baking sheet.
- Brush and Bake: Lightly brush the tops of the shortcakes with additional heavy cream to promote browning. Bake in the preheated oven for 15-18 minutes, or until they turn a light golden brown. Remove and let cool slightly.
- Prepare Strawberry Filling: While the shortcakes bake, toss the sliced strawberries with granulated sugar and lemon juice. Let the mixture sit for 10-15 minutes to allow the strawberries to release their natural juices and sweeten.
- Make Whipped Cream: In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a luscious, fluffy topping.
- Assemble Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the strawberry mixture onto the bottom halves, add a dollop of whipped cream, and then top with the remaining halves.
- Garnish and Serve: Optionally, garnish each assembled shortcake with fresh mint leaves for a refreshing touch. Serve immediately and enjoy the fresh, creamy flavors.
Notes
- Ensure the butter is very cold for flaky shortcakes.
- Do not overmix the dough; stop mixing as soon as ingredients are combined.
- Optional: Chill the dough before cutting for easier handling, especially in warm kitchens.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Whip the cream just until soft peaks form to avoid overbeating and turning it into butter.
- Shortcakes are best eaten the same day for optimal freshness and texture.
