Cheesecake Factory Strawberry Shortcake Copycat

This easy Cheesecake Factory Strawberry Shortcake Copycat recipe has the wow factor with buttery, fluffy biscuits, whipped cream and fresh strawberries. If you have enjoyed this recipe at the Cheesecake Factory you already know it is one of the best strawberry shortcake recipes.

Also try my amazing strawberries and cream Swiss roll, strawberry cream cheese dump cake, strawberry fluff salad and my easy strawberry cupcakes with cake mix.

this recipe!

Fresh homemade strawberry shortcake

It is hard not to love this strawberry shortcake biscuit recipe that is on another level of deliciousness, with homemade biscuits, vanilla ice cream and whipped cream.

It’s worth the time to make it at home from scratch and pass on the store bought one.

One of the best refreshing dessert combinations to serve in the summer at cookouts, potlucks, picnics and bbq’s that everyone will love!

For more summer desserts try my peach cobbler pound cake, peach dump cake, homemade peach cobbler, mini cherry pies, lemon poke cake and no bake banana split cake.

Strawberry shortcake ingredients

• All Purpose Flour
• Sugar
• Baking Powder
• Salt
• Butter – cold butter cubed
• Milk – cold milk
• Creme Chantilly (Whipped Cream) – 1 cup of cream with 2 tbsp of sugar for a delicious whipped cream topping
• Strawberries – 1 cup of fresh strawberries sliced
• Vanilla Ice Cream – 1 box of vanilla ice cream

How to make strawberry shortcake recipe

STEP ONE – In a large mixing bowl, combine flour, sugar, baking powder, salt.

STEP TWO – Add cold and diced butter in the middle and smush butter and flour together, making a crumbly mixture.

STEP THREE – Pour the milk inside and with a spatula make the dough. It should be little bit sticky.

STEP FOUR – Add flour to the surface you will work on, place the dough on the surface and start
working on it.

STEP FIVE – Pat the dough to a 1-inch thick rectangle.

STEP SIX – Fold the dough in half and cut it in half width way and put the those 2 piece on top of each other.

STEP SEVEN – Make it a rectangle again and repeat this process 3 times more.

STEP EIGHT – Roll the finished dough 3⁄4 to 1-inch thickness.

STEP NINE – Cut into biscuits using a 2 and 1⁄2 to 3-inch round floured cookie cutter.

STEP TEN – Place biscuits on a baking sheet.

STEP ELEVEN – Bake for 20 minutes until they are golden on top.

STEP TWELVE – Allow them to cool down before preparing the desserts.

STEP THIRTEEN – Once cooled down, cut them in half and place 1/2 cup of ice cream between the bottom
half of the biscuit and the top.

STEP FOURTEEN – Top with creme chantilly (whipped cream) and decorate with strawberries.

Storage instructions

Store any leftover biscuits, strawberries and whipped cream separately in airtight containers to prevent sogginess, in the fridge for 2 to 3 days.

The ice cream can be stored in a freezer-safe container in the freezer if it has not already melted.

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