White Chocolate Strawberry Shortcakes
Prep time
Cook time
Total time
Dreaming of a dessert for tonight? Whip up some delicious White Chocolate Strawberry Shortcakes, filled with fresh berries and cream, a dinner party finale that legends are made of!
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
  • 4-ounces white chocolate, broken up
  • ½ cup of butter
  • 2 eggs
  • 2 egg yolks
  • ½ cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • ⅓ cup all purpose flour
  • 6 scoops of vanlla ice cream
  • macerated strawberries
  • stabilized whipped cream
  1. Preheat oven to 425 degrees for ramekins or 375 degrees for the perfect shell pan.
  2. In a small saucepan over low heat, melt white chocolate and butter and set aside.
  3. In a medium bowl, using an electric mixer, beat eggs, egg yolks, sugar, and vanilla bean paste until well blended, about 3 minutes. On low speed, gradually beat in the white chocolate-butter mixture until well blended. Increase speed to medium and beat until mixture is light and fluffy, about 3 minutes.
  4. Using a rubber spatula, stir in flour until blended.
  5. Divide batter equally among ramekins or dessert shell pan.
  6. Place ramekins or pan on a baking sheet and bake in preheated oven until firm on top and cakes pull away from the sides, 16 to 18 minutes.
  7. If you're using ramekins, run a knife around the edges of each ramekin.
  8. Invert on individual plates. If your using a dessert shell pan, cover with a cooling rack and flip it upside down. The cakes will release easily.
  9. Cool shortcakes and fill with a scoop of vanilla ice cream, and top macerated strawberries, whipped cream and top with a fresh strawberry slice.
Recipe by Cheery Kitchen at https://cheerykitchen.com/white-chocolate-strawberry-shortcakes/