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Strawberry Cheesecake Shortcakes
Strawberry Cheesecake Shortcakes
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Party perfect! Individual strawberry cheesecake shortcakes combine a rich no-bake cheesecake filling with strawberry basil salad and brown butter biscuit crumbs.
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake shortcake
Servings: 10 servings
  • Biscuits
  • 3 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp sugar
  • 1 1/2 tsp kosher salt
  • 12 Tbsp cold butter diced
  • 1 cup buttermilk plus 2 Tbsp for brushing on top of the biscuits
  • *2 1/2 inch round cutter
  • **9 inch round cake pan

  • Brown Butter Biscuit Crumbs
  • 3 biscuits recipe above, crumbled
  • 1 stick 4 oz unsalted butter
  • 1/4 cup sugar
  • 1 tsp kosher salt

  • Cheesecake Filling
  • 1 cup heavy cream
  • 3/4 cup confectioners sugar
  • 2 tsp vanilla extract
  • 8 oz cream cheese softened
  • 1/2 cup mascarpone softened

  • Strawberry Basil Salad
  • 1 1/2 lbs strawberries hulled and sliced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp sugar
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp fresh basil plus a few leaves for garnish
  1. Biscuits: Preheat oven to 375 degrees.
  2. In the bowl of a food processor fitted with a steel blade or in a large bowl combine the flour, baking powder, baking soda, sugar and salt.
  3. Add the cold butter and pulse about 10 times until the butter and flour form a sandy mixture (alternatively cut the butter into the flour mixture with a fork, pastry cutter or your fingertips).
  4. Add the buttermilk and pulse or mix until just barely combined.
  5. Turn out onto a lightly floured surface and pat into a large rectangle, about a 1/2 inch thick.
  6. Cut out rounds using a 2 1/2 inch round cutter and place into an ungreased 9 inch baking pan, with the edges touching. (You will probably get about 6 biscuits and then you will need to gently gather the scraps and reform into disc to cut out remaining rounds). You will have 10 biscuits in total.
  7. Generously brush the tops with buttermilk and bake until golden, about 25 mins. Remove from the oven, reduce the oven temp to 350 degrees and allow the biscuits to cool slightly in the pan before removing to a wire rack and carefully pulling biscuits apart to finish cooling.
  8. Brown Butter Biscuit Crumbs: Crumble 3 biscuits in a medium bowl.
  9. Melt butter in a small saucepan over medium heat and continue to cook, swirling constantly until butter is browned, but not burnt. Listen to the butter...as soon as it stops popping and sputtering and you see visible brown flecks, it's done.
  10. Sprinkle the salt and sugar over the biscuit crumbs and pour brown butter over the top. Stir to coat and press together to clump a bit.
  11. Turn the crumbs onto a parchment lined sheet pan and bake at 350 degrees until golden brown, about 20 mins. Stir a few times as they bake to ensure even browning.
  12. Cheesecake Filling: Whip heavy cream with a whisk attachment until soft peaks form.
  13. Add the confectioners sugar and vanilla and continue to beat until stiff peaks form. Scrape into another bowl and reserve.
  14. Add cream cheese and mascarpone to the same mixing bowl and whip until smooth, about 2 mins.
  15. Add the whipped cream mixture to the cream cheese mixture and whip until smooth, about 1-2 mins.
  16. Strawberry Basil Salad: Stir together the balsamic vinegar, sugar and black pepper and add the strawberries. Allow strawberry vinegar mixture to sit for about 10 mins at room temperature.
  17. Chiffonade the basil leaves and toss with the strawberry mixture.
  18. To Assemble: Cut five biscuits in half (you'll have two extra biscuits for another use). Add a spoon of biscuit crumbs to the bottom of a glass or small dessert plate and place each biscuit half on top. Add a dollop of the cream cheese filling, then spoon strawberry basil salad over the top. Sprinkle with biscuit crumbs and garnish with a basil leaf.