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Strawberry Cheesecake Shortcakes

Buttery homemade shortcakes layered with a creamy cheesecake filling and fresh juicy strawberries. A bright, elegant, and irresistible dessert perfect for spring, summer, parties, and special occasions.
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Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries sliced
  • 2 tablespoons granulated sugar
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped cream optional, for a lighter texture
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 3/4 cup heavy cream or buttermilk
  • 1 teaspoon vanilla extract

Method
 

  1. In a bowl, combine sliced strawberries with sugar. Mix and set aside to release juices.
  2. For the cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream if using. Refrigerate.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. For the shortcakes: whisk flour, sugar, baking powder, and salt.
  5. Cut in the cold butter until the mixture forms coarse crumbs.
  6. Add cream and vanilla; stir gently until dough forms.
  7. Turn onto a floured surface, pat into a 1-inch thick round, and cut out biscuits.
  8. Place on the baking sheet and bake 12–15 minutes or until golden.
  9. Allow shortcakes to cool slightly, then slice them in half.
  10. Assemble by layering strawberries and cheesecake filling inside each shortcake.
  11. Add more strawberries on top if desired. Serve immediately.

Notes

• Do not overmix the dough; this keeps the shortcakes tender.
• Add lemon zest to the filling for a citrus twist.
• Refrigerate filling until assembly for best texture.
• Shortcakes can be baked a day ahead.
• For extra sweetness, drizzle strawberry syrup on top.
 
Estimated per serving: Carbs 48g – Protein 5g – Fat 16g – Fiber 2g.