Frozen Cheesecake Strawberry Shortcake Sandwiches Recipe
User Reviews
5
Frozen Cheesecake Strawberry Shortcake Sandwiches Recipe
Description
The recipe starts by macerating diced strawberries with a bit of sugar to soften and release juices. The cheesecake filling is made by beating cream cheese with sugar, folding in a portion of whipped topping, and gently combining the strawberries. This mixture is portioned into muffin cups and frozen until solid. The shortcakes are prepared by creaming butter and sugar, then mixing in egg, vanilla, salt, flour, baking powder, and milk to form a batter. They are baked until lightly golden and tender. Once both components are ready, the frozen cheesecake portions are sandwiched between the shortcakes to create a refreshing dessert with contrasting textures of creamy frozen filling and soft shortcake.
This dessert is ideal for warm weather or as a make-ahead frozen treat. Assembly can be done before serving to keep the shortcakes tender. The combination offers a balance of mild sweetness, creaminess, and fresh strawberry flavor in each bite.
Ingredients
For the cheesecake:
- 1 cup strawberries diced
- 3 tablespoons granulated sugar divided
- 4 ounces cream cheese reduced-fat
- 16 ounces whipped topping thawed; divided, light
For the shortcakes:
- 1/3 cup sugar
- 2 tablespoons butter room temperature, unsalted
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup whole-wheat pastry flour 80 grams
- 1 teaspoon baking powder
- 2 tablespoons milk 2%
Instructions
To make the cheesecake:
- Line a muffin pan with tinfoil and set aside.
- In a small bowl, stir together the diced strawberries with 1 tablespoon of granulated sugar, and set aside to let them macerate.
- In a large bowl, use an electric hand mixer to beat together the cream cheese and 2 tablespoons of granulated sugar until well combined.
- Stir in 4 ounces of the thawed whipped topping until well combined (put the rest back into the refrigerator until ready to assemble the sandwiches).
- Pour the strawberry mixture into the cheesecake mixture and gently fold them together until the strawberries are evenly dispersed.
- Spoon the cheesecake mixture into the prepared muffin pan, filling each hole about halfway full.
- Cover with tinfoil and place into the freezer until frozen, at least 4 hours to overnight.
To make the shortcakes:
- Preheat your oven to 350°F. Spray a muffin pan with cooking spray and set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla, and beat again until well combined.
- In a small bowl, stir together the salt, flour, and baking powder. Then add it little by little into the creamed butter mixture, alternating with adding the milk, until the batter is well mixed.
- Divide the batter evenly between the muffin pan, filling 8 holes only 1/4 of the way full. (Note: Make sure to add water into the empty muffin holes.)
- Bake until lightly golden and a toothpick inserted into the center of a cake comes out clean, about 13-15 minutes.
- Let cool completely before assembling.
To assemble:
- Carefully slice each shortcake in half, and spread a little bit of thawed whipped topping on the bottom half. Place one frozen cheesecake on top, and spread a little more whipped topping on top of it.
- Top with the top portion of the shortcake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 140mg | 6% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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