Very Dairy Strawberry Shortcake Dip
Ingredients
- ½ cup heavy cream
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons milk
- 4 ½ teaspoons strawberry jam, divided
- 1 tablespoon confectioners' sugar
- 1 ¼ cups all-purpose flour
- 2 tablespoons white sugar
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup shortening
- ½ cup buttermilk
- 1 large egg yolk
- 12 toothpicks
- 8 ounces strawberries, cut into -inch slices
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat heavy cream in a bowl with an electric mixer until stiff peaks form; set aside.
- Beat cream cheese, milk, 1 ½ teaspoons strawberry jam, and confectioners' sugar in a separate bowl; fold in whipped cream. Cover the bowl; refrigerate until ready to serve.
- Whisk flour, white sugar, baking powder, and salt together in a bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs.
- Beat buttermilk and egg yolk together in a separate bowl; stir into flour mixture until just mixed.
- Turn dough out onto a lightly floured surface; knead 5 to 6 turns. Pat or roll dough into a ½-inch thick round. Cut 1-inch biscuits using a biscuit cutter; place on a baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool for 10 minutes; transfer to a wire rack to cool completely.
- Halve biscuits. Skewer 1 biscuit bottom, 1 strawberry slice, and 1 biscuit top onto each toothpick.
- Stir remaining 1 tablespoon strawberry jam into cream cheese dip; serve with shortcake skewers.
Source
Original recipe: View Original