Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

  • Cheesecake Filling
  • 1 1/2 Teaspoons vanilla extract, divided
  • 1 Cup heavy cream
  • 1 Package (16 ounces each) Driscoll's Strawberries, divided
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 Cup confectioners' sugar
  • .
  • Filling
  • 1 Package (16 ounces) Driscoll's Strawberries, divided
  • 1/2 Cup granulated sugar
  • 1 1/2 Teaspoons vanilla extract, divided
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 Cup heavy cream
  • 1/2 Cup confectioners' sugar
  • .
  • Shortcake
  • 1 3/4 Cups all-purpose flour
  • 1/4 Cup granulated sugar
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. salt
  • 5 Tablespoons unsalted butter, cold, cut into cubes
  • 3/4 Cup plus 2 tablespoons heavy cream

18 minutes | 8-12 servings | birthday party | dessert

Strawberry Strawberry

Directions

Shortcake
Preheat oven to 190°C.  Grease a 9-inch springform cake pan with cooking spray.
Cut a 9-inch circle of parchment paper and fit it into bottom of pan. Spray parchment paper with cooking spray. Pulse flour, sugar, baking powder, baking soda, and salt in a food processor 2-3 times. Add butter. Pulse until flour mixture resembles coarse crumbs. Continue pulsing while slowly adding heavy cream. Pulse just until dough is moistened. Dough should remain crumbly and loose. Pour out dough onto lightly floured surface. Gather dough into a ball and gently knead until smooth, about 5 turns. Press dough evenly into bottom of springform pan. Bake for 18-20 minutes or until edges are golden brown. Open springform pan and allow shortcake to cool completely. Do not remove shortcake from bottom of pan.

Filling
Beat cream cheese in a large bowl with an electric mixer until smooth. Add granulated sugar. Add 1 teaspoon vanilla extract. Beat cream cheese mixture until ingredients are incorporated. Set aside cream cheese mixture. Beat heavy cream with an electric mixer in a large bowl until cream begins to bubble and thicken. Add confectioners’ sugar. Add ½  teaspoon vanilla extract. Beat heavy cream mixture until soft peaks form.  Fold heavy cream mixture into cream cheese mixture until combined. Set aside cheesecake filling. Remove stems from 7-9 strawberries. Mash strawberries in a small bowl to make about ¾ cups of strawberry puree.  Set aside strawberry puree. Mix granulated sugar and cornstarch in a small saucepan. Add water. Add strawberry puree. Cook strawberry puree mixture over medium heat, stirring constantly. Continue cooking strawberry puree mixture until it begins to boil, then cook for an additional 1 minute while stirring. Remove strawberry sauce from heat. Add 2-3 drops of food coloring if a deeper red color is desired. Cool strawberry sauce completely. Set aside strawberry sauce. Beat heavy cream with an electric mixer in a large bowl until cream begins to bubble and thicken. Add confectioners’ sugar. Add vanilla extract. Beat heavy cream mixture until stiff peaks form. Remove cheesecake from refrigerator. Spread heavy cream mixture evenly over top of cheesecake. Open springform pan. Peel away parchment collar. Remove stems from remaining strawberries. Cut strawberries into quarters. Arrange strawberries on top of cheesecake. Pour strawberry sauce over strawberries. Serve immediately or refrigerate.

Leafs Strawberry
Leafs

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