Strawberry Shortcakes with Sweet Cream Cheese Biscuits
I’m so excited to share this simply amazing dessert with y’all! It’s from the new Add A Pinch: Easier, Faster, Fresher Southern Classics cookbook from my dear friend Robyn Stone. You may know her from her blog by the same name. I’ll never forget when I first met Robyn. She and I were both in Nashville for a Martha White/White Lily baking retreat. She was every bit the friendly and kind-hearted person I had imagined she’d be – soft-spoken and just the type of person that puts you at ease with a simple conversation.
And cook? Dang this gal can cook! Every recipe I’ve ever tried of hers was nothing but delicious – and I’ve tried quite a few. So when I was glancing through the ridiculously beautiful book of hers, I found it hard to pick just one thing to share with y’all. (And when I say beautiful, I mean bee-you-tee-ful!) But when I came upon her Strawberry Shortcakes with Sweet Cream Cheese Biscuits, I knew it was the one. Partly because I knew it would be great to share since it’s strawberry season and all but mostly because I just wanted to eat it. And y’all, trust me when I say… You’re gonna want to eat this.
This is such an amazing book – filled with tons of great recipes. It’s one of those that had me wanting to try every thing on every page. The photographs are just breath-taking too. I was instantly in love. I am confident this is one you’ll want to add to your shelf. Heck, chances are it’ll just end up on your counter – you’ll be using it too much for it to ever make it to the shelf.
Now, let’s talk about Strawberry Shortcake…
This recipe just made my mouth sing. The tender, flaky cream cheese biscuits aren’t overly sweet, but are the perfect complement to the strawberries and fresh whipped cream. And let’s be real… I love me some Cool Whip, but there’s just nothing quite like fresh whipped cream. The cream cheese gives the biscuits a little tartness that just works so well in this. I was photographing this one and my mouth was watering just looking at it. Trust me, it was well worth the wait.
Strawberry Shortcakes with Sweet Cream Cheese Biscuits Print There is nothing like strawberry shortcakes in the height of strawberry season. I make mine with sweet biscuits that have a little bit of cream cheese in them. They make a tender and creamy biscuit that works well for sweet treats. Strawberries out of season? Then by all means try the cinnamon apple variation. I think you’ll love them as much as we do! Author: Robyn Stone Ingredients
- 1 pint fresh strawberries, hulled and quartered
- ¼ cup sugar
- 2 cups self-rising flour, plus more for dusting
- Pinch of kosher salt
- 4 ounces cream cheese, at room temperature, cut into chunks
- 5 tablespoons frozen salted butter, grated
- ½ cup whole milk
For the whipped cream:
- 1 cup cold whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
For the whipped cream:
Notes CINNAMON APPLE SHORTCAKES
Cut 2 Granny Smith apples into 8 wedges each. Cook the apple wedges and ¼ cup apple butter (page 224) in a medium skillet set over medium heat until the apples are tender, about 10 minutes. Serve with the sweet cream cheese biscuits and whipped cream.
Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Cover photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. 3.5.3208
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