Strawberry Shortcake Skewers

When I saw these adorable skewers on Lady Behind the Curtain, they were just too cute to pass up.  I had to make these for my daughter’s tea party!  They are made with pre-made biscuit dough so it’s super easy too.

Roll out one piece of refrigerated biscuit dough to about a 5 inch circle and cut into 1 1/2 inch circles.  Each one should give you 7 circles.  Make sure you use your handy-dandy homemade circle cutter.

Yes, this circle cutter was made by my Dad.  First let me explain the type of guy my dad is.  He can make ANYTHING!!  Really, he’s a general contractor by trade, but a mad scientist in the workshop. He whipped up this little cutter and just soldered it together and voila, I have a cookie cutter!

Place the the biscuit circles on parchment paper and brush with an egg wash and sprinkle each one with sugar.

They are done when they’re a nice golden brown, about 10 minutes.

Now prepare the strawberries.  First wash and dry all the berries.  Cut the tops off.

Then the small end.

Then slice in half, giving you two strawberry circles.

I stacked them together and the kept each of the two pieces together, so it would look more uniform on one skewer.

I cut my skewers down in size to about 6 inches so they would look nicer.  You don’t have to do that.

Now just start layering with the biscuit, whipped cream and strawberries.

Start and end with a biscuit.  Easy peasy.  It was fun to make and even more fun to eat.  These were a hit at the tea party and they are fun to slide right off and pop into your mouth.

Strawberry Shortcake Skewers

Adapted from Lady Behind the Curtain

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.