Hello everyone! Gloria here, from Simply Gloria with another delicious and simple recipe. I’m so thrilled to share with you a sinful dessert which includes sweet strawberries and creamy cheesecake!
Puffy golden fried scones smeared with a decadent cheesecake layer and topped with fresh strawberries.
No need to choose between fried scones, cheesecake, and strawberries. With this dessert, you can have all three!
Just one bite of these sweet sugar dusted Strawberry Shortcake Cheesecake Scones, and you’ll be in total sweet bliss!
These scones are not your typical biscuit-like baked scones… these scones are tender bread dough– deep fried!
Fry Bread is amazing just by it’s lonesome. (Here in Utah, we call them Scones.) But once you top the golden fried goodness with sweet or savory action, it’s a whole other world!
The cheesecake layer is very simple to make. Frankly, I can’t seem to get the cheesecake layer always on the scones… I’m just fine with sitting with the bowl and a spoon. (Oh. Did I just
say type that out loud!?)
- 1 tablespoon yeast
- 1 1/2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 2/3 cup milk (I used whole milk), scalded. Then cooled to the touch.
- 1 1/2 tablespoons butter
- 1 egg, beaten
- 4 to 4 1/2 cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
- 1 1/2 cups of vegetable oil (or oil of your choice.)
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (3.4 ounce) instant pudding package
- 3/4 cup milk (I use whole milk)
- 16 ounce fresh strawberries, rinsed and sliced
- powdered sugar (for dusting)
- Combine sugar, salt, and yeast.
- Scald milk and add butter to the milk. (The scalded milk will begin to melt the butter and cool the milk down all at the same time.)
- Put milk mixture into a large mixing bowl when cooled until warm to the touch.
- Add the sugar, salt, and yeast to the milk and melted butter.
- Add the beaten egg and 1 and a half cup of the flour.
- Stir with a wooden spoon or with the hook attachment (I used my Kitchen Aid).
- While it is still mixing (on low), add one more cup of flour (you are at 2 and 1/2 cups of flour at this point).
- Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl.
- It is ready to form a ball and put into a large greased bowl.
- Cover with a greased piece of plastic wrap and put into a warm spot with no cold drafts to rise to double in size (I use the inside of the microwave with a small bowl of hot water sitting next to the covered dough - the steam creates a warm area and speeds up the process with the rising dough).
- When the dough has doubled in size (takes about 20-30 minutes), begin heating your oil on medium heat in a large skillet (350 degrees).
- Carefully lay a piece of dough into the heated oil (you may do more than one at the same time. But do not over crowd the oil).
- Cook for about 1 minute on the first side and 30-45 seconds on the second side (it also depends on the temperature of your oil with the time you have on each side).
- Have a large plate (I use a baking dish) to set the paper towels in for the fry bread to drain all the excess oil off.
- While the dough is rising, combine thawed whipped topping, dry pudding package, and milk in a medium mixing bowl.
- Mix together for 3 minutes and set into the refrigerator until ready to put on fried scones.
- When fried scones are cooled to the touch, they are ready to spread on the cheesecake layer and place the sliced strawberries on top.
- Sprinkle powdered sugar and enjoy!
- Makes about a dozen scones or 20 mini scones.
Check out what else you can do with Fried Scones… go sweet or savory!