The moment you take a bite of these Strawberry Cheesecake Shortbreads, your taste buds will dance like nobody’s watching. Picture this: a buttery, crumbly base that melts in your mouth, topped with a creamy layer of cheesecake goodness, and finally adorned with luscious, ripe strawberries that burst with flavor. It’s like summer on a plate, and trust me, it’s an experience worth savoring.
Every time I make these delightful treats, I’m transported back to family picnics in the park, where laughter mingled with the scent of fresh strawberries. These shortbreads were always the star of the dessert table, and friends would fight over who got the last piece. Ideal for sunny days or any occasion that calls for a sweet celebration, they promise to elevate your dessert game to new heights.
Why You'll Love This Recipe
- The Strawberry Cheesecake Shortbreads are incredibly easy to prepare and perfect for both beginner and seasoned bakers
- Their delightful balance of creamy cheesecake and fruity strawberry is simply irresistible
- Visually stunning, they make an eye-catching addition to any dessert spread
- Versatile enough for parties, picnics, or just a midday treat with coffee
I remember one summer bake-off where my friends couldn’t stop raving about these shortbreads. They were gone before I could even grab a second!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Use finely sifted flour for a light and airy texture in your shortbreads.
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Unsalted Butter: Make sure it’s at room temperature for easy mixing; it adds that rich flavor.
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Sugar: Granulated sugar is best for sweetness; feel free to adjust based on your taste.
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Vanilla Extract: A splash of pure vanilla enhances the overall flavor profile beautifully.
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Cream Cheese: Opt for full-fat cream cheese for that luxurious cheesecake texture.
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Fresh Strawberries: Choose ripe strawberries for maximum juiciness and sweetness; they’re the crown jewels of this recipe!
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Lemon Juice: A touch of lemon juice balances the sweetness and brightens flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 350°F (175°C) while you gather your ingredients. This ensures even baking from the start.
Make The Shortbread Base: In a large bowl, cream together unsalted butter and sugar until fluffy. This should take about 3 minutes—don’t rush it!
Mix In The Dry Ingredients: Gradually add all-purpose flour and vanilla extract into the butter mixture. Mix until just combined—overmixing can lead to tough shortbreads!
Shape And Bake: Press the dough into a greased baking dish evenly. Bake for about 20-25 minutes or until lightly golden around the edges—your kitchen will smell divine!
Prepare The Cheesecake Layer: While the base cools, beat cream cheese until smooth. Add sugar and lemon juice, mixing until creamy and no lumps remain.
Top With Strawberries: Once cooled, spread the cheesecake layer over the shortbread base evenly. Slice fresh strawberries and arrange them on top like beautiful little jewels.
Chill And Serve: Refrigerate for at least 2 hours to set properly before cutting into squares. Trust me; patience is key here!
And there you have it! A sensational Strawberry Cheesecake Shortbread that’ll have everyone asking for seconds—and possibly thirds! Enjoy your creation with friends or keep them all to yourself (I won’t tell).
You Must Know
- Strawberry Cheesecake Shortbreads are a delightful treat that combines sweet, creamy, and buttery flavors
- With a crunchy crust and luscious filling, they make any occasion feel special
- Remember to chill the dough for better texture and flavor absorption
Perfecting the Cooking Process
Start by preparing the raspberry jam while you mix the shortbread dough. This ensures everything is ready at just the right time for assembly.
Add Your Touch
Feel free to swap strawberries for other berries or add a splash of lemon zest for a refreshing twist. Customize it according to your taste!
Storing & Reheating
Store these beauties in an airtight container in the fridge for up to five days. They taste best chilled, so no need to reheat!
Chef's Helpful Tips
- Always use cold butter for flakier shortbread
- Don’t skip chilling the dough; it’s essential for flavor and texture
- Make sure to let them cool completely before adding the cheesecake layer for perfect results
I remember the first time I made Strawberry Cheesecake Shortbreads; my friends devoured them! The smiles on their faces reminded me why I love baking.
FAQ
What can I substitute if I don’t have strawberries?
You can easily use blueberries or raspberries instead of strawberries in this recipe.
How long do these shortbreads last?
They will stay fresh in the fridge for about five days when stored properly.
Can I freeze Strawberry Cheesecake Shortbreads?
Yes, freeze them in an airtight container for up to three months for later enjoyment.
Strawberry Cheesecake Shortbreads
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful taste of Strawberry Cheesecake Shortbreads, where a buttery, crumbly base meets a creamy cheesecake layer topped with fresh, juicy strawberries. Perfect for any occasion, these treats are quick to prepare and will transport you to summer picnics with every bite. Enjoy them as a centerpiece at gatherings or as a sweet afternoon snack that’s sure to impress!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz cream cheese (full-fat)
- 1/4 cup sugar (for cheesecake layer)
- 1 cup fresh strawberries (sliced)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the unsalted butter and granulated sugar in a large bowl until fluffy (about 3 minutes).
- Gradually mix in the all-purpose flour and vanilla extract until just combined.
- Press the dough into a greased baking dish evenly and bake for 20-25 minutes until lightly golden.
- While cooling, beat the cream cheese until smooth, then add the sugar and lemon juice, mixing until creamy.
- Spread the cheesecake mixture over the cooled shortbread base and top with sliced strawberries.
- Refrigerate for at least 2 hours before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (50g)
- Calories: 230
- Sugar: 14g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
