the cheesecake factory

The Cheesecake Factory Strawberry Shortcake is a delicious dessert. It is made with shortcake biscuits, sugared strawberries, and vanilla ice cream. This sweet dessert is served with a dollop of whipped cream.

The Cheesecake Factory Strawberry Shortcake Recipe

Strawberries (sliced)

Sugar

Heavy Cream

Vanilla

All-Purpose Flour

Baking Powder

Salt

Butter

Cream

Buttermilk

Vanilla Ice Cream

In a mixing bowl, add the sliced strawberries and pour the sugar over them. Using a spoon, mix the sugar with the strawberries. When the sugar is somewhat dissolved, place the bowl in the refrigerator for about 2 hours.

Then, take a stainless steel bowl and add heavy cream, powdered sugar, and vanilla extract. Whisk them until the cream has soft peaks. Set the bowl aside.

Now, take a 6-quart stainless steel bowl and add the flour, sugar, baking powder, and salt. Mix these using a whisk.

Then, add butter and whisk the mixture until it is crumbly. Then, pour the buttermilk and cream into the bowl and mix them for half a minute.

After that, lightly dust a surface with flour and take the mixture out on it. Knead it using your hands to make the biscuit dough. Roll out the dough to a thickness of ½ inch and cut circles 4-inch in diameter.

Place the dough circles in a non-stick baking pan but make sure that you place them apart. Place the baking tray into a preheated oven and bake them for 15 minutes at about 375℉.

When the biscuits are baked, take them out and slice them horizontally. Now, take the bottom half of the biscuit and place a spoon of sugared strawberries over it. Then, place two scoops of vanilla ice cream on the strawberries before placing the top half over it.

Spoon some more sugared strawberries at the top half of the biscuits and lastly, add a dollop of strawberry shortcake. Your delicious strawberry shortcake is ready!

Cheesecake Factory Strawberry Shortcake Recipe

The Cheesecake Factory shrimp scampi is made with fried shrimp, creamy sauce, and angel hair pasta. The shrimp is covered with parmesan and spice breading. It is then fried. Garnish the shrimp scampi with some parmesan and basil and it&#039;s ready!

The Cheesecake Factory Shrimp Scampi Recipe

Angel Hair Pasta

Shrimp (deveined, peeled, and butterflied)

Baking Soda

Panko Breadcrumbs

Parmesan (shredded) ((plus some more for garnish))

Black Pepper

Cayenne Pepper

Olive Oil

White Wine

Garlic (peeled)

½ Red Onion (diced)

plum Tomato (diced)

Fresh Basil (chopped) ((plus more for garnish))

In a small bowl, mix baking soda and salt and coat the shrimp with it. Then, chill the shrimp for 15 minutes.

Meanwhile, cook the pasta in a pot according to package instructions. Drain the pasta and keep it aside.

Now, take a shallow bowl and add breadcrumbs, parmesan, black pepper, and cayenne pepper. Mix them and then cover the shrimp in this breading.

After that, pour olive oil into a large skillet and cook the shrimp in it for 5 minutes. Then, take it out on paper towels.

To the same saucepan, add the white wine and bring it to a boil. Reduce the heat to medium and add the garlic cloves to it. Then, simmer it for 8-10 minutes.

Once it has considerably reduced, pour the heavy cream into it and add the onions. Stir this mixture and simmer for 7-8 minutes.

Then, mix in the tomatoes and basil and season with salt and pepper. Mix it well and your cream sauce is ready.

Transfer and divide the pasta into plates. Top the pasta with the fried shrimp and the cream sauce. Lastly, garnish with some freshly grated parmesan and basil. Your delicious shrimp scampi is ready.

This Chicken Madeira recipe is an amazing take on the famous Cheesecake Factory dish, only this easy homemade recipe is even better! You'll know it when you taste it!

Chicken Madeira

chicken broth

beef broth

chicken bouillon cube

heavy cream

Worcestershire sauce

EACH: onion powder, mustard powder

chicken breasts

Salt/Pepper

garlic powder

flour

olive oil

asparagus

butter

garlic (minced)

madeira wine (see notes)

mushrooms

Parmesan cheese

mozzarella cheese (see notes)

Note: Melt the cheese in a 400° F oven at the end if using an oven-safe skillet, or cover the skillet and let the cheese melt that way. I prefer to use the oven.

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Take the mozzarella out to allow it to get to room temperature so that it melts quickly at the end. Measure out remaining ingredients before beginning.

Prep Work

Trim the ends off the asparagus and cut them in half. Cook in boiling water for 3-4 minutes (if medium in thickness). Drain and rinse under cold water until cool. Set aside.

Cook the Asparagus

Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.

Season each side of the chicken with salt/pepper. Combine the garlic powder with the flour. Sprinkle it over the chicken and rub it completely over the surface of each side, working it into every nook and cranny.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Prepare the Chicken

Turn the heat off. Add the butter and garlic and set the heat to medium. Cook for 2 minutes, stirring continuously. Add the wine and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce.

Add the mushrooms and bring to a gentle bubble. Reduce by half, about 13 minutes. (Now is a good time to preheat the oven to 400° F if doing so.)

Sprinkle in the flour a little bit at a time, whisking to incorporate it into the sauce. Cook, stirring continuously, for 2 minutes.

Add the combined sauce mixture (from step 2 of &quot;prep work&quot;), in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 13 more minutes, uncovered. The longer it simmers, the thicker and more concentrated it will get. Reduce heat to low and stir in the Parmesan cheese.

Add the chicken back and spoon the sauce on top. Top with asparagus and mozzarella cheese. Set heat to medium-low.

Cover and heat through until the cheese is melted, about 5 minutes. (Or transfer to the oven for 4 minutes.) Serve with mashed potatoes.

Make the Sauce

This recipe was definitely excellente', top notch,  the best of the best!! I can see why you're so proud and you make it so easy to follow.  This recipe should be served in all of the 5 Star restaurants worldwide,  it's that delicious and I'm quite sure many folks would second that motion!!

Delicious!! My husband &amp; I enjoyed it very much. Leftovers for the rest of the week too :) thanks!!

Amazing recipe, but asparagus needs to be cooked for a bit longer. 4-5 minutes for raw asparagus will result with slightly less raw asparagus, even with thin asparagus.  
Even in the oven you'd be lucky to get it out in under 10.

I invited my son and his wife over for dinner since Chicken Madeira is one of his favorite dishes. Your recipe was absolutely delicious and my son claimed it restaurant worthy! Thank you for always putting out such great recipes. They are terrific every time!

By far the best dish to ever come out of my kitchen- and I cook a LOT. It was better than any restaurant chicken dish we’ve ever had. Thank you so much for this recipe. For anyone reading this, I highly recommend! It’s worth the trip to get the wine for this! 

Such a delicious dish / nice method directions. I almost NEVER follow recipes.. but today I DID. It’s perfect! 

I can't believe how fancy this looked and delicious it tasted, because it was SO easy to put together! I served it with your mashed potatoes and it was just such a nice, indulgent feeling dish. My timing was a little off because I didn't pay attention to the 13 min simmer, but I left the potatoes on the stove and made some dinner rolls as well - which i dont do all that often. The mushroom sauce was amazing and was just as yum over the potatoes and bread as it was with the chicken and asparagus.
 Could eat it out of the pan directly! Will  be making again very soon as it was already being requested before the kitchen was even picked up. 10/10.

Made this tonight and it was incredible!!! Tasted just as good if not better than the dish from Cheesecake Factory! I had to go to a couple liquor stores before I found the wine, but I’m so glad I found it. The sauce is so complex and rich in a good way, and the mushrooms and asparagus are perfect. It took some time to make, but your directions were so helpful and made each step seem easy. We served it with mashed potatoes, and it was perfection 😋

https://videos.scriptwrapper.com/9728/pcmush5mtqncd9g0actx/original/video.mp4

The Cozy Cook

This Chicken Madeira recipe is an amazing take on the famous Cheesecake Factory dish, only this homemade version is even better! You'll know it when you taste it!

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Top 4 the cheesecake factory recipes from across the web

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The Cheesecake Factory Strawberry S...

Cheesecake Factory Strawberry Short...

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Chicken Madeira

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