Aren’t these cuties… well… cute? Little bundles of shortcake joy! I brought them to our church’s annual Picnic on the Grounds to celebrate the Fourth of July as part of the potluck lunch. The platter was cleared so fast, I barely had time to grab one for myself and Baby Boy! Thankfully, I was a smart one and had saved a few of the biscuits at home, so the boys enjoyed those for breakfast this morning. (Dessert for breakfast is a wonderful thing, don’t you think?)
I made both a regular and an allergen-free version of these and both turned out pretty well. Both options are included in the simple recipe below.
- Take a golf-ball sized piece of biscuit dough in your hand and roll it into a ball. Flatten into a disk and place in the bottom of a muffin tin. Press the dough up the sides of the tin. Continue with the remaining biscuit dough. Bake at 425F for 10-15 minutes or until golden. Remove from oven and cool on wire rack.
- Meanwhile, chop strawberries (you’ll need pretty small pieces) in a bowl and sprinkle with the sugar, to taste. Allow to sit for a while so the sugar will dissolve into the strawberries.
- Place the whipping cream in a mixer and beat on high until soft peaks form. Add in liquid stevia (or honey or sugar) to taste, and continue beating until fairly firm peaks form. To make an allergen-friendly “whipped cream”, place a can of coconut milk in the fridge for several hours. Spoon the solid portion into a mixer and beat briefly until it is the consistency of whipped cream. Stir in the sweetener to taste.
- When biscuits are cool, scoop the strawberries into the depression on each biscuit. Top with a spoonful of whipped cream.
*You can use your own favorite biscuit recipe, of course! If you use the ones linked here, simply omit the sweet potato or squash. Otherwise, follow the recipe as directed.
These are a QUICK yet festive option for your Fourth of July celebration!
They are fairly EASY, although they do involve a few extra steps.
How CHEAP they are depends on how much you have to pay for the strawberries. This time of year, they’re usually still available for a decent price.
They are pretty HEALTHY! I used white whole wheat in the biscuit dough, and palm shortening as the fat. I had sucanat for the sugar in the strawberries, which is the healthiest version of sugar you can find. Plus, I used the stevia in the whipped cream, which is an even better sweetener choice.
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