Description
These Strawberry Cheesecake Shortcakes are the perfect summer dessert. With fluffy homemade shortcakes, fresh strawberries, and a sweet whipped cream topping, this treat is light, fresh, and absolutely delicious. A perfect combination of classic flavors!
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 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 your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle and use a round biscuit cutter to cut out shortcakes. Place them on the prepared baking sheet.
- Brush the tops of the shortcakes with a little extra heavy cream for a golden finish.
- Bake for 15-18 minutes, or until the shortcakes are lightly golden. Remove from the oven and allow to cool slightly.
- While the shortcakes bake, prepare the filling by tossing the sliced strawberries with sugar and lemon juice. Let them sit for 10-15 minutes to release their juices.
- For the whipped cream, beat the chilled heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
- To assemble, slice the shortcakes in half. Spoon some of the strawberry mixture onto the bottom half of each shortcake, top with a generous dollop of whipped cream, and place the top half of the shortcake on top.
- Garnish with fresh mint leaves, if desired. Serve immediately and enjoy!
Notes
- Make sure to use chilled heavy cream for the whipped cream to ensure it whips up perfectly.
- If you prefer a sweeter whipped cream, feel free to adjust the powdered sugar to taste.
- This dessert is best enjoyed immediately after assembling, but the shortcakes can be made ahead and stored in an airtight container for up to 2 days.
- You can also make the whipped cream and strawberry mixture ahead of time for easier assembly.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American