Cheesecake Filling
  • 1 1/2 Teaspoons vanilla extract, divided
  • 1 Cup heavy cream
  • 1 Package (16 ounces each) Driscoll's Strawberries, divided
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 Cup confectioners' sugar
Filling
  • 1 Package (16 ounces) Driscoll's Strawberries, divided
  • 1/2 Cup granulated sugar
  • 1 1/2 Teaspoons vanilla extract, divided
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 Cup heavy cream
  • 1/2 Cup confectioners' sugar
Shortcake
  • 1 3/4 Cups all-purpose flour
  • 1/4 Cup granulated sugar
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. salt
  • 5 Tablespoons unsalted butter, cold, cut into cubes
  • 3/4 Cup plus 2 tablespoons heavy cream
Shortcake
  1. PREHEAT oven to 375°F.

    GREASE a 9-inch springform cake pan with cooking spray.

    CUT a 9-inch circle of parchment paper and fit it into bottom of pan.

    SPRAY parchment paper with cooking spray.

    PULSE flour, sugar, baking powder, baking soda, and salt in a food processor 2-3 times.

    ADD butter.

    PULSE until flour mixture resembles coarse crumbs.

    CONTINUE PULSING while slowly ADDING heavy cream.

    PULSE just until dough is moistened. Dough should remain crumbly and loose.

    POUR OUT dough onto lightly floured surface.

    GATHER dough into a ball and gently knead until smooth, about 5 turns.

    PRESS dough evenly into bottom of springform pan.

    BAKE for 18-20 minutes or until edges are golden brown.

    OPEN springform pan and allow shortcake to cool completely. Do not remove shortcake from bottom of pan.
Filling
  1. BEAT cream cheese in a large bowl with an electric mixer until smooth.

    ADD granulated sugar.

    ADD 1 teaspoon vanilla extract.

    BEAT cream cheese mixture until ingredients are incorporated.

    SET ASIDE cream cheese mixture.

    BEAT heavy cream with an electric mixer in a large bowl until cream begins to bubble and thicken.

    ADD confectioners’ sugar.

    ADD ½ teaspoon vanilla extract.

    BEAT heavy cream mixture until soft peaks form.

    FOLD heavy cream mixture into cream cheese mixture until combined.

    SET ASIDE cheesecake filling.

    LINE the inside of the springform pan with a collar of parchment paper. 

    Collar should be about 2 inches higher than edge of pan.

    CLOSE the springform pan with the paper collar around the cooled shortcake.

    REMOVE STEMS from 6 large strawberries.

    CUT strawberries lengthwise into ¼-inch slices.

    CHOOSE the prettiest slices of strawberries.

    PRESS the prettiest slices of strawberries side-to-side against the inside of the parchment paper collar.

    SPREAD about 1 cup of cheesecake filling around strawberry slices and over shortcake, carefully filling in any gaps.

    REMOVE STEMS from remaining strawberries.

    PLACE strawberries cut side down on top of cheesecake filling.

    SPREAD remaining cheesecake filling evenly over top of strawberries, carefully filling in any gaps.

    COVER cheesecake loosely with plastic wrap.

    CHILL cheesecake in refrigerator until firm, about 4–5 hours or overnight.
Topping
  1. REMOVE STEMS from 7-9 strawberries.

    MASH strawberries in a small bowl to make about ¾ cups of strawberry puree.

    SET ASIDE strawberry puree.

    MIX granulated sugar and cornstarch in a small saucepan.

    ADD water.

    ADD strawberry puree.

    COOK strawberry puree mixture over medium heat, stirring constantly.

    CONTINUE COOKING strawberry puree mixture until it begins to boil, THEN cook for an additional 1 minute while stirring.

    REMOVE strawberry sauce from heat.

    ADD 2-3 drops of food coloring if a deeper red color is desired.

    COOL strawberry sauce completely.

    SET ASIDE strawberry sauce.

    BEAT heavy cream with an electric mixer in a large bowl until cream begins to bubble and thicken.

    ADD confectioners’ sugar.

    ADD vanilla extract.

    BEAT heavy cream mixture until stiff peaks form.

    REMOVE cheesecake from refrigerator.

    SPREAD heavy cream mixture evenly over top of cheesecake.

    OPEN springform pan.

    PEEL AWAY parchment collar.

    REMOVE STEMS from remaining strawberries.

    CUT strawberries into quarters.

    ARRANGE strawberries on top of cheesecake.

    POUR strawberry sauce over strawberries.

    REFRIGERATE Strawberry  Shortcake Cheesecake.
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Calories 850.60
Total Fat 62.62 g
Saturated Fat 37.24 g
Cholesterol 209.92 mg
Sodium 780.33 mg
Total Carbohydrates 65.44 g
Dietary Fiber 2.57 g
Protein 10.12 g