Saturday, April 22, 2017

STRAWBERRY SHORTCAKE SKEWERS

Biscuit Rounds:
  • 1 can of grands biscuits
  • 2 tbsp melted butter
  • 1 tbsp water
  • sugar for sprinkling
  • 20 large strawberries, 2 slices per strawberry
Cream:
  • 2 cups heavy cream
  • ½ jar marshmallow fluff
  • 3 tbsp sugar
Preheat oven to 350 degrees.
On a lightly floured surface, roll a biscuit into a 5-inch circle.
Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
Brush melted butter on each biscuit and sprinkle with sugar.
Bake 10 minutes or until golden brown.
In a bowl, mix together the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.
While the biscuits are baking prepare the strawberries. Cut two 1/2 inch slices from each strawberry. 
Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.
Then start layering; biscuit, strawberry, whipped cream. Do this twice ending with a third biscuit on top. One can of biscuits made 20 skewers.
Note: I got this recipe from a friend quite awhile ago. It was suggested as a fun dessert when celebrating Canada Day, thus the Canadian flag in the background of this picture. I believe this recipe originated at Shared Foods but I am not sure. I have not tried this.

  

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