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Flavorful Firecracker Strawberry Shortcake Stack with Blueberry Whipped Cream

firecracker strawberry shortcake stack - featured image
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A quick and easy summer dessert featuring flaky biscuits layered with spicy-sweet strawberries and tangy blueberry whipped cream, perfect for cookouts and gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (about 240g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (113g or 4 oz)
  • 2/3 cup whole milk (160ml or 2/3 cup)
  • 1 teaspoon vanilla extract
  • 3 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy whipping cream (240ml or 1 cup), cold
  • 1/2 cup fresh blueberries (or frozen, thawed)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold, cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Stir in milk and vanilla extract until just combined; dough should be soft but not sticky. Add a little extra flour if too wet.
  5. Turn dough onto a floured surface, knead gently 3-4 times, then pat into a 1-inch thick rectangle.
  6. Use a 2.5-inch round cutter to cut out biscuits and place on the baking sheet with space between.
  7. Bake for 12-15 minutes or until golden brown. Remove and cool on a rack for 10 minutes.
  8. While biscuits bake, combine sliced strawberries with sugar, chili powder, cinnamon, and lemon juice. Toss gently and let sit for 10-15 minutes to macerate.
  9. Blend blueberries until smooth and strain through a fine mesh (optional). In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla until soft peaks form. Fold in blueberry puree gently.
  10. Slice each biscuit in half horizontally. Spoon strawberry mixture on the bottom half, dollop with blueberry whipped cream, then top with biscuit lid.
  11. Serve immediately for best texture.

Notes

Use cold butter straight from the fridge for flaky biscuits. Adjust chili powder to taste for spice level. Chill bowl and beaters before whipping cream to ensure fluffiness. Biscuits can be baked a day ahead and reheated wrapped in foil at 350°F for 5-7 minutes. Store biscuits and whipped cream separately to avoid sogginess.

Nutrition

Keywords: strawberry shortcake, blueberry whipped cream, summer dessert, easy dessert, firecracker strawberry, shortcake stack, quick dessert

Find it online: https://milacook.com/flavorful-firecracker-strawberry-shortcake-stack-recipe-with-blueberry-whipped-cream-for-easy-summer-desserts/