Strawberries are everywhere right now. I know our berry patches are turning out some amazing strawberries and they are just begging to be eaten, cooked with and enjoyed while they are at their peak. I love eating strawberries on their own but also like to add them to desserts during the summer. For dessert not too long ago, I decided to do a slightly different take on strawberry shortcake and use a cheesecake style filling in place of the traditional whipped cream.
Strawberry Shortcake is always a huge hit for dessert and the plus is that it is really easy to make but looks like it was a lot harder. In this recipe fresh strawberries get a hint of extra sugar to make them extra juicy. The shortcakes are then layered with a yummy cheesecake flavored filling and the juicy strawberries for a dessert you will have you asking for seconds {and thirds}.
- 4 cups strawberries, sliced
- 1/4 cup sugar
- 2 1/3 cup Bisquick
- 1/2 cup milk
- 3 Tbsp sugar
- 3 Tbsp melted butter
- 8 oz cream cheese, softened
- 2/3 cup yogurt
- 1/3 cup sugar
- 2 tsp lemon juice
- 2 cups cool whip
- Preheat the oven to 425 degrees.
- In a small bowl, combine strawberries and 1/4 cup sugar. Stir and set aside.
- In a large bowl, combine Bisquick, milk, 3 Tbsp sugar and butter. Mix until a soft dough forms. Divide the dough into 6 and drop by large spoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes. Remove from the oven and let cool for 10 to 15 minutes. Split cakes in half while still slightly warm.
- Meanwhile, beat cream cheese, yogurt, 1/3 cup sugar and lemon juice until smooth. Fold in cool whip.
- Fill shortcakes with cream cheese mixture and strawberries.
If you are looking for other desserts to use summer’s perfect strawberries in, check out these delicious recipes
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