Introduction

Strawberry Cheesecake Shortcakes are a delightful blend of buttery shortbread, creamy strawberry cheesecake filling, and a sweet white chocolate drizzle. This no-bake dessert is perfect for warm days when you crave something cool and indulgent. Easy to prepare and impressive to serve, they make a wonderful treat for any occasion.

Ingredients

For the shortbread base:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the strawberry cheesecake layer:
- 1 cup fresh strawberries, hulled
- 1 teaspoon lemon juice
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, cold
For the white chocolate drizzle:
- 1/3 cup white chocolate chips or melting wafers
- 1/2 teaspoon coconut oil or vegetable oil (optional, for smoother consistency)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and vanilla extract, then use a pastry cutter or your fingers to blend until the mixture forms coarse crumbs.
Step 2: Press the mixture firmly into a 9×13 inch pan or into round molds or mini cheesecake cups to form the shortbread bases. Bake for 10–12 minutes until the edges are lightly golden. Let cool completely before proceeding.
Step 3: In a small bowl, mash the strawberries with the lemon juice until juicy but still slightly chunky. In a separate large bowl, beat the softened cream cheese with the granulated sugar until smooth.
Step 4: Add the vanilla extract and mashed strawberries with their juice to the cream cheese mixture, mixing until well combined.
Step 5: In another bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Step 6: Spoon the strawberry cheesecake mixture onto the cooled shortbread bases, smoothing the tops with a spoon or spatula. Chill in the refrigerator for at least 3 hours, or until the cheesecake layer is set.
Step 7: Melt the white chocolate chips with the coconut oil (if using) in a microwave-safe bowl. Heat in 20-second intervals, stirring between each until smooth.
Step 8: Drizzle the melted white chocolate over the chilled shortcakes using a spoon or piping bag. Chill for an additional 15 minutes to allow the chocolate to set before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and natural sweetness in the cheesecake layer.
For a richer base, you can add a tablespoon of almond flour to the shortbread mixture.
Try swapping white chocolate for dark or milk chocolate drizzle for a deeper contrast.
If you prefer a thinner cheesecake layer, reduce the cream cheese by 2 ounces and adjust the other ingredients accordingly.

Storage

Store the strawberry cheesecake shortcakes covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve to maintain the texture of the cheesecake layer. When reheating, avoid warming as these are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortbread bases ahead of time?

Yes, you can bake the shortbread bases a day or two in advance. Store them in an airtight container at room temperature to keep them crisp until ready to assemble.

Can I use frozen strawberries for the filling?

While fresh strawberries yield the best texture and flavor, frozen strawberries can be used if thawed and drained well to avoid excess moisture in the cheesecake layer.