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cheesecake factory strawberry shortcake

Cheesecake Factory Strawberry Shortcake Recipe

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold heavy cream, plus 2 tbsp for brushing
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 lbs fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 8 oz cream cheese, softened
  • 1 1/2 cups cold heavy cream
  • 1/2 cup powdered sugar

Method
 

  1. Whisk the flour, sugar, baking powder, and salt, then cut in the cold butter until crumbly. Whisk the egg with the cream and vanilla, then stir into the dry mix until a shaggy dough forms.
  2. Preheat the oven to 400°F (200°C), pat the dough into a round, cut into 6 biscuits, brush with cream, and bake 15 minutes until golden brown.
  3. Toss the sliced strawberries with the granulated sugar and let them macerate at room temperature until syrupy.
  4. Beat the cream cheese until smooth, add the powdered sugar and vanilla, then whip in the cold heavy cream until soft peaks form.
  5. Split the cooled biscuits, layer with the cream cheese filling and strawberries, and spoon the extra strawberry syrup over the top before serving.

Notes

Let the baked biscuits cool for at least 10 minutes before splitting them, and give the strawberries a good 15 to 20 minutes to macerate before you build the shortcakes. Neither of these is counted in the prep time above since they're mostly hands-off, but skipping them means soggy biscuits or watery strawberries.