This fun twist on a strawberry shortcake recipe features low fat, healthy strawberry frozen cheesecake between two shortcakes!
Before we get into the post, I just wanted to say THANK YOU to all you amazing people for all your sweet and encouraging words on my post yesterday. Seriously, I love you all. Your comments made my whole week! <3 Now…here’s your post!
Remember how I have been super late to the party lately?
If you’re confuzzled, see these healthy egg salad grilled cheese sandwiches.
WELL, guess what? I am changing that around today.
Because, today…I am ONE DAY EARLY. Fist pump city!
Tomorrow is National Strawberry Shortcake Day guys, and ya’ll know how I LOVE a good celebration.
Apparently I also really like frozen desserts like no-bake chocolate tarts and healthy carrot cake frozen cheesecake. This may or may not have to do with the fact that subconscious Taylor is MELTING in the Florida heat and IN NO WAY IN ALL THE EVERS, does she want to turn on the oven.
Just a thought.
Confession time: Umm…I actually haven’t eaten strawberry shortcake. Ever.
Are you questioning my Food Blogger cred’? I don’t blame you.
But, when Driscolls asked me to help celebrate the day with them, I knew that I had to. It was time for me to grow up and try this strawberry shortcake business.
BUT, we took it one (maybe 5) steps further and tweaked it a little bit (ok, a lot) to make it all cool and original so ya’ll would think that I was super creative and what not.
Confession #2: I just really like frozen cheesecake, and I want to turn ALL THE THINGS into a cheesecake variety.
So, I did. And then I added mini shortcakes because, well, CUTE.
And because you can’t really make strawberry shortcake without shortcake right?
But, more-so because CUTE.
Oh, and because FUN. Things that you can eat with your hands > things you need a knife and fork to eat.
This post is so all over the place that I feel like the next thing that I write should be “SHINY.”
But, these are not shiny, so I don’t want my all-over-the-place-osity to mislead you.
Things I MUST TELL YOU:
1. Don’t be alarmed by all the steps. There are only so many because I am the worst at writing paragraphs (you may have noticed since I pretty much only write one sentence before I enter that baby up) So, I write really basic steps on a new line.
Also, even if there were truly a lot of steps, they are the steps that you take once you are 12 and know how to walk, not the steps that you take when you are 1.6 years old and just fall over.
Translation: They are SO EASY.
2. ALSO, you will probably have extra frozen cheesecake filling but, to get a perfect recipe, the measurements would have been very odd and require a scale to measure them. So, just stuff the leftovers in your face. I promise it won’t complain.
3. LAST note: I adapted this recipe from a recipe that made A LOT of shortcake sandwiches. So, when I cut it down, I had to get creative so I didn’t have to tell you to use 1/2 an egg (weird.) So, the texture is a little more “cupcakey” than “shortcakey” but it tastes like a shortcake. So, don’t worry about it. I included steps to double it properly, which will give you more of a shortcake…but it will also give you A LOT of sandwiches. Just sayin’.
If you want more Strawberry Shortcake ideas, make sure to follow #StrawShortcake on Twitter!
CUTE. FUN. SHINY.
- For the cheesecake filling:
- 4 Oz Reduced Fat cream cheese
- 3 Tbsp Granulated sugar divided
- 16 Oz Light Whipped topping divided (2 containers) *
- 1 Cup Strawberries diced
- For the shortcake:
- 1/3 Cup Sugar
- 2 Tbsp Unsalted butter at room temperature
- 1 Egg
- 1/2 tsp Vanilla extract
- 1/8 tsp Salt
- 3/4 Cups Whole wheat pastry flour 80g
- 1 tsp Baking powder
- 2 Tbsp 2% Milk
- To make the cheesecake:
- Line a muffin tinwith tinfoil and set aside.
- In a small bowl, stir together the 1 cup of diced strawberries with 1 Tbsp of granulated sugar and set aside to let them get nice and juicy.
- In a large bowl, beat together the cream cheese and 2 Tbsp of granulated sugar, using an electric hand mixer, until well combined.
- Stir in 4oz of the thawed whipped topping (put the rest back into the refrigerator until ready to assemble the sandwiches) until well combined.
- Stir the diced strawberry/sugar mixture into the cheese cake and gently fold until the strawberries are well dispersed.
- Spoon the batter into the prepared muffin tin, only about 1/2 of the way full. Please note that this will may only fill 10 or 11 of the muffin holes, depending how big your muffin tin is.
- 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 degrees and spray a muffin tin 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 and then add alternately with the milk into the creamed mixture.
- Divide the mixture between the muffin tins (it will only fill about 8, so make sure to add a little water into the empty spots) filling only 1/4 of the way full.
- Bake until lightly golden and a toothpick into the center of a cake comes out clean, about 13-15 minutes.
- Let cool completely before assembling.
- To assemble:
- Carefully cut each shortcake in half, and spread a little bit of thawed whipped topping on the bottom half. Place one cheesecake on top and spread a little bit more cool whip on top of it.
- Top with the top portion of the shortcake and DEVOUR. ***
Tips & Notes:
*I just froze my cheesecake the night before, peeled away the tinfoil and then places all the cheesecakes on a plate back in the freezer, and used the same muffin tin to make the shortcakes. This ensures the shortcake is the same size as the filling *** You can either eat them right away with a totally fresh shortcake, or freeze them and eat them later! Both are delicious. TO DOUBLE: The original recipe called for double the amount of this, and I just thought 16 sandwiches was a lot. So, I played around with the recipe so I wouldn't have to tell you to use 1/2 an egg. If you want to double this recipe, do not double the egg (use 1 egg total) and use 1/2 cup of milk, not 2 tbsp. This will also get you closer to the consistency of a short cake, then a cupcake. But, if you want a cupcake consistency, you can just double this exact recipe too! Shortcake adapted from [Taste of Home
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This is not a sponsored post, but a big thank you to Driscolls for providing me with the strawberries to make it happen!
AND, Don’t forget to enter the $1000 CASH giveaway!
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