Strawberry Shortcake With Cream Cheese Filling
Highlighted under: Cakes, Cookies & More
I absolutely adore making Strawberry Shortcake with Cream Cheese Filling, especially during the summer months when strawberries are at their peak. The combination of sweet, juicy strawberries and a creamy, tangy filling creates a delightful dessert that never fails to impress. Each layer of this shortcake is light and fluffy, making it a perfect treat for warm days or gatherings with friends and family. Trust me, once you try this recipe, it will become your go-to summer dessert!
When I first experimented with this Strawberry Shortcake recipe, I was amazed at how the cream cheese filling elevated the overall flavor. It adds a richness that perfectly balances the sweetness of the strawberries. I recommend using fresh, ripe berries for the best taste and texture. I also found that letting the shortcake layers cool completely before assembling ensures that everything holds together beautifully.
This dessert has become a favorite in my household and for good reason! The lightness of the vanilla sponge cake, contrasting with the creamy filling and fresh berries, makes for a stunning presentation and a delectable taste experience. I promise, your guests will be asking for seconds!
Why You'll Love This Recipe
- Freshly whipped cream combined with a tangy cream cheese filling
- Perfect balance of textures: soft cake, creamy filling, and juicy strawberries
- An elegant dessert that's surprisingly easy to make
The Importance of Fresh Strawberries
The quality of strawberries greatly influences the final outcome of your Strawberry Shortcake. For the best flavor, choose ripe, in-season strawberries—these will be sweeter and juicier than those out of season. Look for vibrant red berries without blemishes or mushy spots. If you're in a pinch, you could use frozen strawberries, but be sure to thaw and drain them thoroughly to avoid excess moisture that could make the cake soggy.
Strawberries will release their juices when combined with sugar for about ten minutes. This process enhances their flavor and creates a slightly syrupy texture that complements the cream cheese filling beautifully. To prevent the strawberries from becoming too soggy, it's best to layer them just before serving.
Mastering the Cream Cheese Filling
When making the cream cheese filling, ensure your cream cheese is at room temperature; this will prevent clumps and allow for a smooth mixture. I recommend beating the cream cheese and powdered sugar until it's light and fluffy before incorporating the whipped cream. This step is critical for achieving a filling that’s airy and holds its shape when layered between the cake and strawberries.
If you want to experiment, consider adding a splash of lemon zest to the filling for an extra zing. This enhancement accentuates the strawberries' sweetness and adds complexity to the flavor profile. Alternatively, you can substitute some of the whipped cream with mascarpone cheese for a richer taste.
Storing and Serving Tips
For optimal freshness, store any leftover Strawberry Shortcake covered in the refrigerator, where it can last for up to three days. If you find that the cake has become a bit soggy, a quick tip is to refrigerate it uncovered for a short period. This will help firm it up and restore some of the texture lost due to the juiciness of the strawberries.
Assembling this dessert shortly before serving ensures the best presentation and taste. If you need to make the cake ahead of time, bake and cool the cake layers, then wrap them tightly in plastic wrap and freeze. When you're ready, thaw them and assemble with the cream cheese filling and strawberries. Assembly can be done a few hours in advance without compromising the flavor or texture.
Ingredients
Ingredients for Strawberry Shortcake
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Strawberry Filling Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Instructions
Instructions
Directions
Prepare the Cake
Preheat your oven to 350°F (175°C). In a bowl, combine the flour, sugar, baking powder, and salt. Add the butter, milk, eggs, and vanilla extract; mix until smooth. Pour the batter into a greased cake pan and bake for 25 minutes or until a toothpick inserted comes out clean. Let cool.
Make the Cream Cheese Filling
In a standalone mixer, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until blended.
Prepare the Strawberries
Slice the strawberries and toss them with the granulated sugar. Let them sit for about 10 minutes to release their juices.
Assemble the Shortcake
Once the cake has completely cooled, cut it into two layers. Spread half of the cream cheese filling over the bottom layer, then add a layer of strawberries. Place the top cake layer on and spread the remaining cream cheese filling. Top with the remaining strawberries.
Serve
Slice into pieces and serve immediately, or refrigerate for a couple of hours before serving for a firmer texture.
Pro Tips
- For an added twist, try adding a splash of lemon juice to the strawberries or serve with a drizzle of chocolate sauce for extra indulgence.
Ingredient Substitutions
If you're looking for a lighter version of this dessert, consider using Greek yogurt in place of cream cheese for the filling. This substitution will create a slightly tangy flavor that's lower in fat while still providing a creamy texture. You may need to adjust the sugar levels since Greek yogurt can be more sour than cream cheese.
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend. Be mindful that gluten-free flours can sometimes result in a different texture; adding a tablespoon of cornstarch can help mimic the lightness of regular flour.
Scaling the Recipe
If you're hosting a larger gathering, this recipe can easily be scaled up. Simply double the ingredients, and increase the baking time slightly—check for doneness after 30-35 minutes for larger layers. For more layers, you can also create a tiered cake by repeating the assembly process with additional layers of cake and filling.
Conversely, if you're making a smaller batch, consider baking the shortcake in individual ramekins or small baking dishes. This technique not only offers a charming presentation but also allows for quicker cooling and easier serving.
Troubleshooting Common Issues
If your whipped cream doesn’t hold its shape, it may not have been whipped enough or the cream may have been too warm. Aim for firm peaks, and ensure that your mixing bowl and beaters are chilled before starting. If your mixture deflates after adding it to the cream cheese, you can whip additional cream separately and fold it in for added stability.
Another common issue is when the cake layers rise unevenly. Ensure your oven is properly preheated and that your cake pan is level in the oven to prevent any sinking. If the top of your cake dome forms during baking, simply trim it off after cooling to create an even surface for stacking.
Questions About Recipes
→ Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature, wrapped tightly in plastic.
→ What can I substitute for cream cheese?
You can use mascarpone cheese for a slightly different flavor or whipped topping for a lighter filling.
→ How do I store leftovers?
Store any leftover shortcake in an airtight container in the refrigerator for up to 2 days.
→ Can I use frozen strawberries?
Fresh strawberries provide the best flavor, but you can use frozen if they're thawed and drained well.
Strawberry Shortcake With Cream Cheese Filling
I absolutely adore making Strawberry Shortcake with Cream Cheese Filling, especially during the summer months when strawberries are at their peak. The combination of sweet, juicy strawberries and a creamy, tangy filling creates a delightful dessert that never fails to impress. Each layer of this shortcake is light and fluffy, making it a perfect treat for warm days or gatherings with friends and family. Trust me, once you try this recipe, it will become your go-to summer dessert!
Created by: Lucy Bennett
Recipe Type: Cakes, Cookies & More
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Strawberry Filling Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
How-To Steps
Preheat your oven to 350°F (175°C). In a bowl, combine the flour, sugar, baking powder, and salt. Add the butter, milk, eggs, and vanilla extract; mix until smooth. Pour the batter into a greased cake pan and bake for 25 minutes or until a toothpick inserted comes out clean. Let cool.
In a standalone mixer, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until blended.
Slice the strawberries and toss them with the granulated sugar. Let them sit for about 10 minutes to release their juices.
Once the cake has completely cooled, cut it into two layers. Spread half of the cream cheese filling over the bottom layer, then add a layer of strawberries. Place the top cake layer on and spread the remaining cream cheese filling. Top with the remaining strawberries.
Slice into pieces and serve immediately, or refrigerate for a couple of hours before serving for a firmer texture.
Extra Tips
- For an added twist, try adding a splash of lemon juice to the strawberries or serve with a drizzle of chocolate sauce for extra indulgence.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g