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Strawberry Cheesecake Shortcakes
Today, June 14th, is National Strawberry Shortcake Day, a day when strawberries are at the peak of the season. While you can purchase strawberries year-round, the ones that come in the summer months are juicier and tastier.
We’re honoring the holiday by sharing this homemade strawberry cheesecake shortcake recipe with you. It’s a mix of rich and creamy cheesecake, a buttery shortcake crust, and lots of fresh strawberries.
In addition, our Cooked on Propane blog shares these strawberry-themed desserts:
Strawberry Cream Cheese Cookies
Strawberry Cheesecake Shortcakes
Equipment
- 1 Propane Oven
Ingredients
Shortcake
- 1 1/2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 2 tsps Baking powder
- 1/4 tsp Salt
- 1/3 cup Unsalted butter cold
- 1/2 cup Whole milk
- 1 tsp Vanilla extract
Strawberries
- 16 oz Fresh strawberries hulled and sliced
- 1/4 cup Granulated sugar
Cheesecake
- 8 oz Cream cheese softened
- 2 tsp Vanilla extract
- 1/2 cup Heavy whipping cream
Instructions
Shortcake
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla until the dough comes together. Turn dough out onto a floured surface and pat into a 1/2-inch-thick disc. Use a round biscuit cutter to cut out 8 shortcakes. Place on prepared baking sheet.
- Bake for 12-14 minutes or until golden brown. Let cool completely.
Strawberries
- In a medium bowl, toss sliced strawberries with sugar. Set aside.
Cheesecake
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- To assemble, slice cooled shortcakes in half. Spread the cheesecake filling on the bottom half and top with strawberries. Replace the top half of the shortcake. Serve immediately.
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