Description
Delight in these classic Strawberry Cheesecake Shortcakes featuring tender, buttery shortcakes topped with juicy macerated strawberries and light, fluffy whipped cream. This elegant dessert combines sweet and tangy flavors with a creamy texture, perfect for spring or summer celebrations.
Ingredients
Scale
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
Strawberry Filling
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Whipped Cream
- 1 1/4 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish (Optional)
- Fresh mint leaves
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Combine Wet Ingredients: In a small bowl, whisk together 2/3 cup heavy cream and 1 large egg. Pour this wet mixture into the dry ingredients and stir gently until just combined to form a dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times just to bring it together. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out shortcakes and place them on the prepared baking sheet.
- Brush with Cream: Lightly brush the tops of the shortcakes with additional heavy cream to help them brown nicely during baking.
- Bake the Shortcakes: Bake in the preheated oven for 15-18 minutes or until the shortcakes turn lightly golden brown. Remove from oven and let them cool slightly on a wire rack.
- Prepare the Strawberries: While the shortcakes bake, toss the sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a bowl. Let them sit for 10-15 minutes to macerate and release their natural juices.
- Make the Whipped Cream: In a mixing bowl, beat the chilled 1 1/4 cups heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until soft peaks form, creating a light and fluffy whipped cream.
- Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the strawberry mixture onto the bottom halves, dollop with whipped cream, then place the top halves over the filling.
- Garnish and Serve: Optionally, garnish with fresh mint leaves for a pop of color and fresh aroma. Serve immediately and enjoy the fresh, creamy, and sweet delights of these strawberry cheesecake shortcakes.
Notes
- Ensure the butter is cold to achieve flaky, tender shortcakes.
- Do not overmix the dough; handle it gently for best texture.
- Macerating the strawberries enhances their natural sweetness and juiciness.
- Chill the heavy cream before whipping for better volume.
- Serve shortcakes the same day for optimal freshness and texture.
