Description
A delightful dessert combining a buttery shortcake base, creamy cheesecake filling, and fresh strawberries.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 5 tbsp salted butter, cold
- 3/4 cup + 2 tbsp heavy whipping cream
- 1/4 cup sugar (for strawberry sauce)
- 3/4 tsp cornstarch
- 1 tbsp water
- 1/4 cup strawberry puree (from about 10 strawberries)
- 2 lbs strawberries
- 24 oz cream cheese, at room temperature
- 1/2 cup sugar (for cheesecake filling)
- 1 cup heavy whipping cream, cold (for cheesecake filling)
- 1/2 cup powdered sugar (for cheesecake filling)
- 1 tbsp vanilla extract (for cheesecake filling)
- 1/2 cup heavy whipping cream, cold (for whipped cream)
- 1/4 cup powdered sugar (for whipped cream)
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 375°F (190°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a food processor, combine flour, sugar, baking powder, and baking soda. Cut in the cold butter and pulse until coarse crumbs form. Gradually add the heavy cream until just moistened. Gather the dough into a ball, knead gently, and press into the pan. Bake for about 20 minutes or until golden. Cool completely.
- In a saucepan, mix sugar and cornstarch, then stir in strawberry puree and water. Cook over medium heat, stirring until thickened and boiling. Boil for 1 minute, then remove from heat and cool.
- Clean the springform pan and reassemble with the cooled shortcake. Arrange strawberries around the edges of the shortcake.
- In a bowl, beat cream cheese and sugar until smooth. In another bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold half into the cream cheese mixture, then fold in remaining whipped cream until combined.
- Spread 1/2 cup of cheesecake filling on the shortcake, arrange strawberries upside down, and spoon remaining filling over strawberries. Refrigerate for 4-5 hours until firm.
- Once firm, remove from the springform pan. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe around the edge of the cheesecake, and arrange remaining strawberries on top. Drizzle with cooled strawberry sauce. Store in the fridge in an airtight container.
Notes
Make sure your cream cheese is at room temperature for a smoother filling. Use fresh strawberries for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 29g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: strawberry, cheesecake, shortcake, dessert, creamy