Description
These Strawberry Cheesecake Shortcakes combine tender, buttery biscuit shortcakes with a fresh strawberry topping and luscious whipped cream, delivering a perfect balance of sweet and tangy flavors in a classic dessert that’s easy to make and sure to impress.
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 Topping
- 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 the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the shortcakes.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring even distribution of all dry ingredients.
- Cut in butter: Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs with some pea-sized pieces.
- Combine wet ingredients: In a small bowl, whisk together the heavy cream and large egg until combined. Pour this mixture over the dry ingredients and stir just until the dough comes together without overmixing.
- Shape the dough: Turn the dough onto a lightly floured surface and knead gently a few times to bring it together. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out the shortcakes and place them on the prepared baking sheet.
- Brush with cream: Lightly brush the tops of the shortcakes with extra heavy cream to help them develop a golden, glossy finish when baked.
- Bake the shortcakes: Bake in the preheated oven for 15-18 minutes, or until the shortcakes are lightly golden brown. Remove from the oven and let them cool slightly before assembling.
- Prepare strawberries: While the shortcakes bake, toss the sliced strawberries with granulated sugar and lemon juice. Allow them to sit for 10-15 minutes to macerate and release their natural juices.
- Make whipped cream: In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a smooth and fluffy whipped cream.
- Assemble the shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberry mixture onto the bottom half, add a dollop of whipped cream on top of the strawberries, then place the shortcake tops back on.
- Garnish and serve: Optionally garnish each shortcake with fresh mint leaves. Serve immediately to enjoy the best texture and freshness.
Notes
- For best results, use cold butter and heavy cream to ensure tender, flaky shortcakes.
- You can prepare the strawberry mixture ahead of time and refrigerate it, but assemble the shortcakes just before serving to avoid sogginess.
- Substitute the granulated sugar with a sugar alternative for a lower calorie option, adjusting sweetness to taste.
- Fresh mint leaves add a lovely aroma and color but are optional.
