These Shortcakes marry together strawberry shortcakes and s’mores to create one super delicious, decadent dessert that everyone will love!
Well, hello there! It’s been quite a week at AN HQ! We are moving ever closer to buying a new house and I also got a date for my preliminary tribunal hearing too.
It’s been super busy with work and very stressful. We now need to seriously start going through our house and getting it ready to rent. The sale of our other house is going well so far, fingers crossed it stays that way.
Not going to lie, I’m very anxious about the hearing. I know I’ve got everything I need, but I just hate being front and centre… so if I’m sat or stood in front of a panel, I just hate the fact they’re all looking at me. I just want to shrink away to the back, I never like to be centre of attention.
I was even nervous on my wedding day of people looking at me as I knew everyone would be looking at my dress. We did ensure only super close people were there and we didn’t have many guests; one of our deciding factors for that was the fact I would not be able to stand in front of 50+ people and say my vows!
The other main deciding factor was that we were adamant that we were not inviting people just because it was expected. If you were an arse to me or my family, you were off the list, relation or not!!!
One of my best friends is getting married soon and she’s asked a few times my opinion on her feeling pressure to invite certain people. I’m like “nope. If they have no bearing on your day to day life, don’t invite them!”
Now, let’s talk about these Strawberry S’mores Shortcakes. I awoke with a start at 23:30 at the beginning of the week with the idea for this recipe. The next morning I added all the ingredients to my Ocado basket and got excited to start experimenting!
Oh my goodness, these are seriously decadent and delicious! Soft, flaky shortcakes, melted milk chocolate, fresh strawberries, toasted marshmallow fluff and crumbled digestives all sandwiched together.
You can use large marshmallows or marshmallow fluff for the marshmallow layer – I used fluff because large marshmallows are hard to find here! They are sometimes in the American section of supermarkets, but they’re about £9!
I baked the shortcakes and cooled them for 5 minutes, before slicing them in half, placing 4 squares of chocolate on the bottom half and marshmallow on the top half. I put them back in the oven for 2-3 minutes until the chocolate was half melted and the marshmallow was toasted.
The fluff won’t brown much, but it will form a crunchy shell around the fluff so when you bite into it, it bursts into gooey marshmallow.
I cannot tell you how amazing these taste. They are messy to eat, but who cares when something is divine?! I hope you get to try these and let me know how you liked them!
Strawberry S’mores Shortcakes
- For the shortcakes:
- 2 1/2 cups (350g) plain/all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- 3 tbsp white/caster sugar
- Pinch of salt
- 1 stick (113g) unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup + 3tbsp (165ml) double/heavy cream
- 1/2 an egg, beaten to egg wash the top of the shortcakes
- For the filling:
- 1 cup (150g) sliced strawberries
- 1/2 cup (40g) digestives/graham cracker, broken into small pieces
- 8 tbsp marshmallow fluff or 8 large marshmallows
- 3.5 oz (100g) bar of milk chocolate, broken into 8 pieces, for me this was 8 pieces of 4 squares of chocolate
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
- Place the flour, baking powder, bicarb, sugar, salt and butter into a large bowl and either using a pastry cutter or your hands, cut the butter into the flour mixture, until you have a coarse breadcrumb texture.
- Add in the egg and cream and bring together with a fork. Bring together as much as you can, then use your hands to bring the mixture into one big ball. The dough shouldn’t be too sticky, but should hold together.
- Halve the dough, then halve again, then halve again until you have 8 balls of dough. Roll them into balls and flatten slightly, they don’t have to be perfect, if they look rustic it’s fine. Place on the baking tray, leaving a two inch gap between each one.
- Brush the tops of the shortcakes with the beaten egg and place in the oven for 10-12 minutes, until golden and they spring back when you touch the top.
- Leave the oven on and leave the shortcakes to cool for 5-10 minutes until you can touch them enough to slice in half.
- Place your squares of milk chocolate onto the bottom of each shortcake and place your marshmallow fluff/marshmallow onto the top half. Place into the oven for 2-3 minutes, until the chocolate starts to lose its shape and when you touch it, its melted. The marshmallow should be lightly toasted (the marshmallow fluff won’t darken, but it will form a crunchy shell).
- Place enough strawberry slices onto the melted chocolate to cover it and then sprinkle with a few pieces of digestive biscuits/graham crackers. Place the top onto the bottom and devour!
- Strawberry S’mores Shortcakes are best eaten on the same day. You can make the shortcakes ahead and then do the filling when you want to serve them. The shortcakes (unfilled) will keep in an airtight container, for 4 days.