Description
Enjoy these delightful Strawberry Cheesecake Shortcakes, featuring tender, buttery shortcakes layered with juicy macerated strawberries and fluffy homemade whipped cream. Perfect for a spring or summer dessert that’s both refreshing and indulgent.
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, creating a light, airy base for the shortcakes.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Add Wet Ingredients: In a small bowl, whisk together 2/3 cup heavy cream and one large egg. Pour this liquid mixture into the flour and butter mixture, stirring gently just until combined to form a dough.
- Shape 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, then use a round biscuit cutter to cut out individual shortcakes. Place them evenly spaced on the prepared baking sheet.
- Brush with Cream: Lightly brush the tops of each shortcake with extra heavy cream to encourage a golden, slightly crisp crust as they bake.
- Bake Shortcakes: Bake in the preheated oven for 15-18 minutes, or until the shortcakes are lightly golden on top. Remove from oven and let them cool slightly on a wire rack.
- Prepare Strawberry Filling: While the shortcakes bake, toss the sliced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon lemon juice in a bowl. Let the mixture sit for 10-15 minutes to macerate and release their natural juices for a sweet and tangy filling.
- Make Whipped Cream: In a chilled mixing bowl, beat the 1 1/4 cups heavy cream, powdered sugar, and vanilla extract together until soft peaks form, creating a light and airy whipped cream topping.
- Assemble Shortcakes: Slice the cooled shortcakes in half horizontally. Spoon a generous amount of the strawberry mixture onto the bottom half, add a dollop of the whipped cream on top, then cover with the shortcake top.
- Garnish and Serve: Add fresh mint leaves as an optional garnish for a touch of color and aroma. Serve the shortcakes immediately for the best flavor and texture experience. Enjoy!
Notes
- For best results, ensure the butter is cold and the heavy cream chilled before mixing.
- You can substitute fresh strawberries with frozen ones; just thaw and drain excess liquid before use.
- If you prefer a sweeter shortcake, increase the sugar in the dough by 1-2 tablespoons.
- The shortcakes are best eaten the same day to maintain their flaky texture.
- For a lower-fat option, substitute heavy cream with half-and-half but expect a slightly less rich texture.
- Leftover whipped cream can be stored in the fridge and gently re-whipped before serving.
