Creole Cream Cheese Strawberry Shortcake


COMMENT: Strawberry season is upon us, and soon you will not be able to go down the road without seeing a truck full of strawberries for sale. We have used that to our advantage in creating one of the most famous strawberry dishes around.


  • 1 quart strawberries, hulled and quartered lengthwise
  • ½ cup sugar, or to taste
  • 1 ounce strawberry wine


  • 1 (11.5-ounce) package Chef John Folse's Bittersweet Plantation Dairy Creole Cream Cheese
  • 2 cups heavy whipping cream
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ¾ cup sugar


  • 2 cups all-purpose flour
  • 1 tbsp double acting baking powder
  • 3 tbsps sugar, or to taste
  • ½ tsp salt
  • 1½ cups heavy whipping cream
  • whole milk, for brushing tops of biscuits

Preheat oven to 425°F. In a medium mixing bowl, combine the strawberries, sugar and wine. Mash with a potato masher or fork just until the strawberries release their juices. Be careful not to mash them to a pulp.

In the bowl of a mixer, combine Creole cream cheese, whipping cream, nutmeg and cinnamon. Whip on medium-high speed. When mixture starts to thicken slightly, add sugar slowly and beat until very soft peaks form. Do not overwhip. You do not want a stiff whipped cream. Set aside.

In a large mixing bowl, sift together flour, baking powder, sugar and salt. Slowly add cream and stir mixture until it forms a dough. Gather dough into a ball and turn onto a lightly floured surface. Roll or pat out dough into a ½-inch thickness. Cut out as many rounds as possible with a 2½-inch cutter* and transfer them to an ungreased baking sheet. Gather the scraps, re-roll the dough and cut out more rounds until you have used all of the dough. Brush the tops of the biscuits lightly with milk and bake for 15 minutes or until they are golden brown. Transfer biscuits to a rack and cool for 5 minutes.

Split the biscuits horizontally with a fork, arrange the bottom halves on plates, and spoon the strawberry mixture over them. Top the strawberry mixture with whipped cream and arrange the biscuits tops on the cream. Serve the remaining cream separately.

*Note: You can also use a 4-inch or a 1-inch cutter, but the serving size will change accordingly.

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