Description
These Strawberry Cheesecake Shortcakes are a delightful dessert featuring tender, buttery shortcakes topped with fresh, juicy strawberries and fluffy homemade whipped cream. Perfect for spring and summer gatherings, this easy-to-make recipe balances sweet and tart flavors with a creamy finish, creating a crowd-pleasing treat that’s both classic and fresh.
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) and line a baking sheet with parchment paper to ensure the shortcakes bake evenly without sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to combine all the dry components uniformly.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, which will create a flaky texture.
- Add Wet Ingredients: In a separate 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 avoid overworking the dough.
- Prepare the Dough: Turn the dough onto a lightly floured surface. Gently knead the dough a few times to bring it together, then pat it into a 1-inch thick rectangle. Use a round biscuit cutter to cut out the shortcakes and place them spaced on the prepared baking sheet.
- Brush and Bake: Lightly brush the tops of the shortcakes with a little extra heavy cream to achieve a golden finish. Bake in the preheated oven for 15-18 minutes, or until the shortcakes turn lightly golden. Remove from the oven and let them cool slightly.
- Prepare Strawberry Filling: While the shortcakes bake, combine the sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Let the mixture sit for 10-15 minutes to allow the strawberries to release their natural juices, enhancing flavor and juiciness.
- Make Whipped Cream: In a mixing bowl, beat the chilled 1 1/4 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form, ensuring light, fluffy whipped cream.
- Assemble Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, followed by a big dollop of whipped cream. Place the top half over the cream to complete the shortcake.
- Garnish and Serve: If desired, garnish each assembled shortcake with fresh mint leaves for a burst of color and subtle freshness. Serve immediately to enjoy the perfect texture and flavor balance.
Notes
- For best results, keep the butter and cream cold to ensure flaky shortcakes.
- You can substitute fresh mint garnish with a sprinkle of powdered sugar if preferred.
- Make sure not to overwork the dough to keep the shortcakes light and tender.
- Use ripe but firm strawberries for the best texture in the filling.
- These shortcakes are best enjoyed the same day to maintain freshness and texture.
