Description
Delightful strawberry cheesecake shortcakes with a buttery crust, creamy filling, and fresh strawberry topping.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, cold
- 1 cup fresh strawberries, hulled
- 1 teaspoon lemon juice
- 1/3 cup white chocolate chips or melting wafers
- 1/2 teaspoon coconut oil or vegetable oil (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheet with parchment paper.
- Combine the flour, powdered sugar, and salt in a mixing bowl.
- Add the cold cubed butter and vanilla extract, blending until coarse crumbs form.
- Press the mixture firmly into a 9×13 inch pan or into molds.
- Bake for 10-12 minutes until lightly golden and allow to cool completely.
- Mash the strawberries with lemon juice until juicy but still chunky.
- Beat the softened cream cheese and granulated sugar in another bowl until smooth.
- Mix in vanilla extract and the mashed strawberries.
- Whip the cold heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
- Spoon the cheesecake mixture over the cooled shortcake and smooth the tops.
- Chill in the refrigerator for at least 3 hours, or until set.
- Melt the white chocolate chips with coconut oil in the microwave and drizzle over the chilled shortcakes.
- Chill for an additional 15 minutes to set.
Notes
Keep everything cold to ensure a tender crust and fluffy filling. Allow sufficient chilling time after assembling.