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I love strawberry season! Those fresh plump red berries call my name every spring. I find they pair perfectly with these cheesecake filled shortcakes.
I was so excited when I learned The Daily Meal and Driscoll’s berries were holding a Strawberry Shortcake contest. I remember as a kid going to the pick your own strawberry patch, and just loading up on strawberries and wishing I could stay there forever – or at least all day. Now I take my kids to our local pick your own patch to fill baskets of their own. They even encourage the kids to taste some berries while picking.
The crumbly shortcake makes a perfect base for the no-bake cheesecake filling. Topped with a bright red berry they go from being delicious to taste but also to the eye.
When I first heard about the contest from Driscoll’s and The Daily Meal my mind kept jumping to cheesecake. I don’t know why, but a nice pink cheesecake from fresh strawberries sounded so delightful. I debated making a shortcake crust but finally chose to make the cheesecake compliment the shortcake. I hope you enjoy these!
Strawberry Cheesecake Shortcake
A delicious shortcake holds this Strawberry Cheesecake in place for a feast of the tastebuds and eyes.
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- 2 cups All Purpose Flour
- 1/4 cups Sugar
- 1 TBS Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp salt
- 1/2 cup Shortening
- 1/2 cup Buttermilk
- 1 tsp McCormick Valencia Orange Peel
- 2 eggs - 1 whole, 1 divided
- 1 cup finely chopped Driscoll Strawberries
- 4oz cream cheese, at room temperature
- 1/2 can sweetened condensed milk
- Juice from 1/2 a lemon
- 1/2 tsp Almond Extract
- Whole Strawberries for garnish
- Preheat oven to 450
- Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Cut in the shortening, until well combined.
- Add the buttermilk, orange peel, 1 whole egg, and 1 egg yolk. Mix until well combined.
- Split the batter between 6 mini cheesecake wells.
- Beat the remaining egg white, and brush the tops of the batter. Bake for 10 minutes, or until golden brown on top.
- Remove from pan and set aside to cool.
- Using a mixer, combine cream cheese, milk, lemon juice, and almond extract until smooth.
- Stir in cut Strawberries.
- Cover and refrigerate for 1-2 hours.
- Once the shortcake is cooled, scoop out the centers. Set aside the crumbs for garnishing.
- Fill the shortcake with 2-3 TBS of Strawberry Cheesecake Filling.
- Refrigerate until ready to serve. Or for a more stiff filling and cool treat, freeze for 30 minutes.
- Before serving, top each shortcake with a whole strawberry and crumble the extra shortcake across the top.
Home Maid Simple http://www.homemaidsimple.com/