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
Scale
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.
