Strawberry S'mores Shortcakes
These Shortcakes marry together strawberry shortcakes and s'mores to create one super delicious, decadent dessert that everyone will love!
Servings 8
Ingredients
- 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
Instructions
- 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.