Strawberry Shortcake Kabobs

Recipe submitted by: Amy Pickett
Recipe courtesy of: http://kareninthekitchen.wordpress.com/

(No reviews.)

StrawberryShortcakeKabobs
 

Too cute to pass up! Made with pre-made biscuit dough, super easy.

Prep Time:
Cook Time:
Servings:
1 can of biscuit dough makes 20 skewers

Ingredients

Biscuit Rounds:

1 can of Grand's 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

Directions

  1. 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.
  2. Place the biscuit circles on a cookie sheet covered with parchment paper. Whisk together the egg white and water. Brush each biscuit with egg wash and sprinkle with sugar.
  3. The biscuits are done when they’re a nice golden brown, about 10 minutes. Once finished transfer them to a cooling rack to cool completely before constructing skewers.
  4. To 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 on a plate keeping each of the two pieces together, so it would look more uniform when putting them on a skewer.
  5. To make the 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.
  6. I cut my skewers down in size to about 6 inches so they would look nicer but this is a choice. Now just start layering with the biscuit, whipped cream, strawberry, whipped cream, biscuit, whipped cream, strawberry, whipped cream, biscuit. (See pic.)

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