Summer berries seem to be at their peek right now. They are plump, juicy and sweet, and don’t need much to turn them into a delcious dessert. We love making these little mini sweet biscuits, which we fill with whipped cream and fresh strawberries. They are just sweet enough to make the transition into dessert territory, and the perfect foil for the rich cream and fruit. They are like your very own miniature strawberry shortcake, and we bet you’ll opt for more than one!
Mini Shortcakes | a.k.a. Sweet Dessert Biscuits:(adapted from Ina Garten)
Sift together 2 cups of flour, 2 tablespoons of sugar,1 tablespoon baking powder and 1 teaspoon salt and place it in the bowl of an electric mixer.
Add 1- 1/2 sticks of butter, diced into small pieces and mix until the butter is the size of peas.
Add 2 eggs (slightly beaten with a fork ) and 1/2 cup heavy cream. With the mixer running on low, add them to the flour/ butter mixture and mix until combined and a sticky dough forms.
Dump the dough onto a well floured surface and knead so that it comes together and is workable. Roll until the dough is about 1/2″ -5/8″ thick. Using a lightly floured round cutter, or a drinking glass with a diameter of about 2″, cut the dough into rounds and place on sheet pan. Brush with an egg wash (beaten egg and a little milk or water) and sprinkle the tops with sugar.
Bake for 15-20 minutes, until golden brown and cooked all the way through. Allow to cool.
To serve, slice open and fill with whipped cream and fresh strawberries. You can substitute ice-cream or frozen yogurt for the whipped cream, and use any fruit you like. If you want to get “fancy,” marinate the berries in Grand Marnier or a little aged balsamic vinegar before serving, and enjoy!!
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Tags: butter, dessert biscuits, dough, flour, fresh strawberries, heavy cream, ina garten, mini shortcakes, mini strawberry shortcakes, strawberries, strawberry shortcake, summer fruit, sweet biscuits, Sweet Dessert, whipped cream