Description
Delight in these classic Strawberry Cheesecake Shortcakes featuring tender, buttery shortcakes topped with sweet macerated strawberries and homemade whipped cream. Perfect for a spring or summer dessert that’s light, fresh, and irresistibly delicious.
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
- Fresh mint leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and 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, creating the base for the shortcake dough.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add Wet Ingredients: In a separate small bowl, whisk together the 2/3 cup heavy cream and egg. Pour this mixture into the flour and butter mixture, stirring gently until just combined to form a dough.
- Knead and Shape Dough: Turn the dough onto a lightly floured surface. Knead gently a few times until it comes together. Pat the dough out into a 1-inch thick rectangle.
- Cut Shortcakes: Use a round biscuit cutter to cut out individual shortcakes from the dough. Place them evenly spaced on the prepared baking sheet.
- Brush Cream: Lightly brush the tops of each shortcake with additional heavy cream to help them brown beautifully during baking.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the shortcakes turn a light golden color on top and bottom. Remove from oven and allow to cool slightly.
- Prepare Strawberry Filling: While the shortcakes bake, toss the sliced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon lemon juice. Let them sit for 10-15 minutes to macerate, releasing their delicious juices.
- Make Whipped Cream: In a chilled mixing bowl, beat the 1 1/4 cups heavy cream with powdered sugar and vanilla extract until soft peaks form, creating fluffy, sweetened whipped cream.
- Assemble Shortcakes: Once cooled, slice each shortcake in half horizontally. Spoon a generous amount of the strawberry mixture onto the bottom half, add a dollop of whipped cream, then place the top half over the filling.
- Garnish and Serve: Garnish the assembled shortcakes with fresh mint leaves if desired. Serve immediately for the best texture and flavor experience.
Notes
- Use cold butter and cream for flaky shortcakes.
- For easier slicing, chill the baked shortcakes briefly before cutting.
- Adjust sugar in strawberries based on their natural sweetness.
- Whipped cream is best served fresh but can be refrigerated for up to 4 hours.
- Optional mint garnish adds freshness and color to the dessert.
