Strawberry Shortcake Skewers
Biscuit Rounds:
Cream:
- 1 can of grands biscuits
- 1 egg white
- 1 tablespoon water
- sugar for sprinkling
- 20 large strawberries, 2 slices per strawberry
Cream:
- 2 cups heavy cream
- ½ jar marshmallow fluff
- 3 tbsp sugar
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll a biscuit into a 5-inch circle.
- Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
- Whisk together the egg white and water. Brush on each biscuit and sprinkle with sugar.
- Bake 10 minutes or until golden brown.
In a stand mixer with a whisk attachment, combine the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.
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