Strawberry Shortcake Kabobs Recipe

Strawberry-Shortcake-Kabobs-Recipe

Strawberry Shortcake Skewers

Biscuit Rounds:

  • 1 can of grands biscuits
  • 1 egg white
  • 1 tablespoon 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.

Whisk together the egg white and water.  Brush on each biscuit and sprinkle with sugar.

Bake 10 minutes or until golden brown.

While the biscuits are baking prepare the strawberries.  Cut two 1/2 inch slices from each strawberry.  I also kept the two slices stacked on themselves, so I could use the same strawberry for one skewer.  This way they fit together better.  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.  That’s WITHOUT using the scraps.  If you use the scraps you’ll need to adjust the ingredients for extra.

Cream:

In a stand mixer with a whisk attachment, combine the heavy cream and sugar and beat until firm peaks form.  Add half a jar of marshmallow fluff until just combined.

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