Strawberry & Nutella Shortcake Stack

by Chrissy


‘Tis the season to be jolly fa la la la la, la la la la….

Why I am singing this song, you ask?

Well, it’s quite simple, really. IT’S SUMMER FRUIT SEASON! [And I am indeed jolly]. Specifically, for peaches and berries. But today, I’ll just focus on the fruit that seems to sneak it’s way into everything–into milkshakes, smoothies, candies, salads, sandwiches (PB&J, of course), jams, brownies, breads, scones, and even quesadillas! Yup, I said it. Quesadillas. We did it. It was a grand adventure. (You should try it).

Strawberries. 

When I was a kid, I remember our family treks to Malibu Beach. There was always a truck parked right off the side of the road selling huge flats of fresh picked strawberries. By the time we made it home, more than half of the flat of berries was demolished.

 

   

Mind you, it was only a 10 minute ride home.

These days I am much more responsible. I can bring the whole package of berries home from the store, untouched. But then I gobbled them down while I am preparing them for delicious desserts, such as this one you are about to experience. I’ve learned to buy twice as many as needed; it’s the safe route.

 

Here is how you prep an easy summertime dessert:

PS. Don’t you dare even think about taking a shortcut and purchasing those little individual shortcake cups. You might as well buy a pack of Twinkies and toss some berries on there. Nast-ay!

 

Make the biscuits. My hands were far too doughy to actually capture the process. My apologies.

Slice each biscuit in half, sort of like an english muffin.

Time to whip some cream and vanilla. Sit back and relax while your sexy stand mixer does all the work!

Yep lookin’ mighty fine. Take a taste to make sure it is lightly sweet, but not too sweet. If it needs more sugar, then add more. I like mine less sweet.

Go ahead, don’t be shy. Slather those shortcake biscuits with that chocolatey nutty Nutella. You have my permission, if anyone asks.

Pile high with a few spoonfuls of strawberries and whipped cream.

But don’t stop there… Put the top back on and pile with more strawberries and whip!

These cute little guys are ready for consumption. Eat quickly, so they don’t get soggy soggified.

 

Strawberry & Nutella Shortcake Stack

Recipe adapted from: Diethood

 

Ingredients:

Shortcake Biscuits:

1/2 cup white whole wheat flour

1/2 cup all-purpose flour

2 tsp sugar

2 tsp baking powder

1 tsp orange zest

4 oz. cream cheese, cut in cubes

1 Tbsp butter

1/3 cup vanilla almond milk, unsweetened, and extra for brushing the tops

Sugar, for sprinkling on the tops

 

Strawberries:

1 1/2 lbs. of fresh strawberries, sliced

2 Tbsp sugar

 

Whipped Cream:

1 cup whipping cream

1 tsp vanilla extract

3-4 Tbsp powdered sugar, or to taste

 

 

Directions:

Shortcake Biscuits:

Preheat oven to 425 F. Mix flour, sugar, baking powder, and orange zest in a large bowl. Add in the cubes of cream cheese and almond milk and combine together with a fork until it starts to come together, and then use your hands to continue mixing until it forms a ball of dough.

On a floured surface, pat the dough into a rectangle shape; score into eighths and divide. With your hands, shape each chunk of dough into a round disk, about 1 inch thick. Place onto a Silpat or greased baking sheet. Brush the tops with almond milk (milk or cream works too!) and sprinkle with sugar. Bake at 425 F for 12-15 minutes, or until the tops are a light golden brown. Let cool.

 Strawberries: 

Mix sugar and sliced strawberries together in a bowl, cover with plastic wrap and set in the fridge until ready to serve.

Fresh Whipped Cream:

Place metal stand-mixer bowl in the freezer for 20 minutes. Retrieve the bowl, attach the whisk, pour in the heavy whipping cream and vanilla. Beat on high for about 2 minutes, and when the mixture becomes fluffy add the powdered sugar. Continue to beat until stiff peaks form.

Assemble:

Slice the cooled shortcake biscuits. Slather Nutella on both of the inside halves of each biscuit. Pile with strawberries and add a dollop of whipped cream. Place the tops back on each biscuit and another scoop of strawberries and top with dollop of whipped cream. Eat quickly, you don’t want them to get soggy, do you?

 

From the Little Yellow Kitchen,

Chrissy

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12 Responses to “Strawberry & Nutella Shortcake Stack”

  1. Those look so good! I love all the summer fruits that are around at the moment and this seems like a fantastic way to enjoy them!

  2. With Nutella?! Oh my goodness!! Why didn’t I think of that…that’s awesome!
    So glad you loved these..thank you for the shout out sweetheart!!

  3. Wow. I agree on the biscuits – they really must be homemade. I bet these would be great with bananas added in too! The perfect Nutella companions :)

  4. Looks absolutely delicious! I tweet this sweet treat. 😉
    http://www.twitter.com/anthonyshelley

  5. Nicely done-your biscuits look amazing and the addition of nutella is just genius! Thanks for sharing this tasty treat!

  6. Looks divine!! I love strawberry shortcake…and my brother would love the Nutella addition. He’s obsessed.

  7. These are beautiful! I love the shortcakes! I have to say, I do like twinkies, too….but I would rather have these. My hubby would LOVE the nutella in this. GREAT job!

  8. Thank you for giving me another reason to use Nutella! With the addition of the strawberries and the whipped cream it is a party on a plate!

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