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1. For the cheesecake:
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2. Line each of the wells in a 12-count standard size muffin tin with tinfoil and set aside. Please note that this may only fill 10 or 11 of the muffin holes, depending how big your muffin tin is.
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3. In a small bowl, stir together the diced strawberries with 1/3 of the granulated sugar and set aside to let them get nice and juicy.
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4. In a large bowl, beat together the cream cheese and remaining 2/3 of the granulated sugar, until well combined.
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5. Stir in 1/4 of the thawed whipped topping (put the rest back into the refrigerator until ready to assemble the sandwiches) until well combined.
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6. Stir the diced strawberry/sugar mixture into the cheesecake mixture and gently fold until the strawberries are well dispersed.
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7. Spoon the batter into the prepared muffin tin, filling each well only about 1/2 of the way full.
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8. Cover with tinfoil and place into the freezer until frozen, at least 4 hours to overnight.
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9. For he shortcakes:
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10. Preheat your oven to 350 F and spray a 12-count muffin tin with cooking spray and set aside (see note).
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11. In a large bowl, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat again until well combined.
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12. In a small bowl, stir together the salt, flour and baking powder and then add this alternately with the milk into the creamed mixture.
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13. Divide the mixture between the muffin tins (it will only fill about 8, so make sure to add a little water into the empty spots) filling each well only 1/4 of the way full.
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14. Bake until lightly golden and a toothpick inserted into the center of a cake comes out clean, about 13-15 minutes. Remove pan from oven.
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15. Let the cakes cool completely before assembling.
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16. To assemble:
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17. Carefully cut each shortcake in half horizontally and spread a little bit of thawed whipped topping on the bottom half. Place one cheesecake on top and spread a little bit more Cool Whip on top of it.
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18. Top with the top portion of the shortcake and serve (see note).
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Notes:
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1. You will not use all of the whipped topping, but using the remaining half of an 8 oz container to assemble the sandwiches doesn't give you a ton to play with. But, you can get away with it if you don't want to have leftover whipped topping.
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2. I just froze my cheesecake the night before, peeled away the tinfoil and then placed all the cheesecakes on a plate back in the freezer, and used the same muffin tin to make the shortcakes. This ensures the shortcake is the same size as the filling
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3. You can either eat them right away with a totally fresh shortcake, or freeze them and eat them later! Both are delicious.
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Shortcake adapted from Taste of Home
