Strawberry Shortcake Cheesecake Waffle Bowls

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 8

Total Time: 38

Servings: servings

Calories: 728kcal

Author: Lord Byron's Kitchen

Sugary sweet and crunchy waffle bowls are coated with strawberry shortcake crumbs and filled with a light and fluffy cheesecake mixture, topped with fresh strawberries, and more strawberry shortcake crumbs. This gorgeously impressive dessert is for the serious strawberry lover!

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Ingredients

4 waffle bowls
1 cup white chocolate chips
2 cups strawberry shortcake crumbs
8 ounces cream cheese
2 cups confectioner's sugar
2 tablespoons cream
1/4 cup sour cream
1/2 pint strawberries (save 4, but wash, hull, and slice the rest)

Instructions

This recipe comes together easily but in steps. The first step is to make the strawberry shortcake crumbs. While the baked portion of the crumbs cools, you can prepare the other parts of this recipe so that all that is needed is some assembly.
Add the white chocolate chips to a microwave-safe bowl. Microwave on medium power for 30 seconds. Remove from the microwave and stir well with a rubber spatula. Microwave again for 30 seconds on medium power and stir well. Repeat this until the chocolate is melted and smooth.
Using a silicone pastry brush, brush the melted chocolate onto the entire outer surface of a waffle bowl. Immediately roll the chocolate-covered portion of the waffle bowl into the strawberry shortcake crumbs until well coated. Continue to do this until all 4 waffle bowls are covered. Set them aside for 2 hours for the chocolate to firm up or pop them in your fridge for 20 minutes.
In the meantime, beat the cream cheese until smooth. Add the confectioner’s sugar, one cup at a time, and beat well into the cream cheese. Next, add two tablespoons of heavy cream and ¼ cup of sour cream. Beat into the cream cheese mixture until well combined. Cover and refrigerate until ready to use.
To assemble, transfer the cream cheese mixture to a piping bag fitted with a large piping tip. This will make it easier to get the cream cheese mixture into the waffle cups. Of course, you can always spoon it in and smooth it out with the back of a spoon too. Layer the bottom of each waffle bowl with 1/8^th of the cream cheese mixture.
Top that layer with fresh strawberries. Pipe a large rosette shape onto the strawberry layer and into the center of each waffle bowl. If you are not using a piping bag, you can dollop with a spoon or use a cookie scoop to mound the cream cheese mixture.
Sprinkle over the strawberry shortcake crumbs and top with washed, unhulled, strawberry halves, from the remaining 4 whole strawberries. Serve immediately. These strawberry shortcake cheesecake waffle bowls can be covered and stored in your refrigerator for 4-6 hours before serving.

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