Strawberry Shortcakes with White Chocolate Cream Cheese

Name: Strawberry Shortcakes with White Chocolate Cream Cheese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup cold unsalted butter (cubed); 3/4 cup whole milk; 2 cups fresh strawberries (hulled and sliced); 2 tbsp granulated sugar; 1 cup cream cheese (softened); 1/2 cup white chocolate (melted and cooled); 1/4 cup powdered sugar

40 min 8 servings Medium

All Recipes

Indulge in these delightful strawberry shortcakes topped with a rich white chocolate cream cheese frosting for a perfect summer dessert.

Prep

25 min

Cook

15 min

Total

40 min

Servings

Difficulty

Medium

Strawberry shortcakes are a classic dessert that pairs the sweetness of ripe strawberries with the richness of cream. This version elevates the traditional recipe with the addition of a luscious white chocolate cream cheese frosting, offering a delightful twist on a beloved classic. Perfect for summer gatherings or as a special treat, these shortcakes are simple to make yet impressive to serve. The combination of soft, buttery shortcakes, fresh strawberries, and creamy frosting is sure to delight all who taste it.

Ingredients

Servings

Shortcakes

Strawberry Filling

White Chocolate Cream Cheese Frosting

Instructions

Prepare the shortcake dough

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Pro tip: Ensure the butter is cold to create flaky layers in the shortcake.

Incorporate the butter

Add the cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.

Pro tip: Work quickly to prevent the butter from melting.

Form the dough

Pour in the milk and stir until just combined. Do not overmix. Turn the dough onto a floured surface and gently knead into a smooth ball.

Pro tip: Overworking the dough can lead to tough shortcakes.

Shape and bake the shortcakes

Pat the dough to a thickness of about 2 cm (3/4 inch). Use a round cutter to cut out shortcakes and place them on the prepared baking sheet. Bake for 12-15 minutes or until golden brown.

Pro tip: Rotate the baking sheet halfway for even baking.

Prepare the strawberries

In a bowl, toss the sliced strawberries with sugar. Let them macerate for about 15 minutes until they release their juices.

Pro tip: Use ripe strawberries for the best flavour.

Make the frosting

In a mixing bowl, beat together the softened cream cheese and melted white chocolate. Gradually add powdered sugar and continue beating until smooth and creamy.

Pro tip: Ensure the white chocolate is cooled to avoid melting the cream cheese.

Assemble the shortcakes

Slice each shortcake in half horizontally. Spoon a layer of strawberries over the bottom half, top with a generous dollop of frosting, and place the top half of the shortcake.

Pro tip: Serve immediately after assembling for the best texture.

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Tips & Tricks

<ul><li>Use ripe strawberries for the best flavour and juiciness.</li><li>Chill the cream cheese before mixing for a smoother frosting.</li><li>For extra flair, drizzle with melted white chocolate.</li><li>Make the shortcakes ahead and assemble just before serving.</li></ul>

Serving Suggestions

Serve these strawberry shortcakes on their own or with a scoop of vanilla ice cream for an extra indulgent treat. They pair beautifully with a light, sparkling wine or a refreshing iced tea. To store, keep the shortcakes in an airtight container at room temperature for up to two days. The cream cheese mixture should be refrigerated and can be prepared a day in advance. Assemble the shortcakes just before serving for the best texture.

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