Strawberry Shortcake Crisps
Today’s Mouthwatering Monday Recipe is Strawberry Shortcake Crisps. One of the best things about spring and summer in Tennessee are the Strawberries. What is the second best Strawberry shortcake! This recipe is a bit of a twist on the basic strawberry shortcake because the cake is replace with lovely crisps. The crisps themselves can be flavored and made into to delectable cookies.
The instructions read long but the process is quite fast. You can make and store the crisps and syrup ahead of time and store the Crisps like cookies in an airtight container. I love to bring these to family get-to-gathers in the spring and summer because everyone can make their own dessert. If going on a picnic I use frozen whipped topping that helps to cool the cooler and softens in time to eat dessert. A great replacement for the whipping cream is strawberry or vanilla ice cream.
2 lb Strawberries
1 1/2 cups Heavy whipping cream
1 package premade pie crusts
5 tbsp Granulated sugar
1/2 cup water
Roll out the pie crusts and cut with cookie cutters.
Lay out the crisps on a parchment covered cookie sheet.
Brush the crisps with heavy whipping cream
Sprinkle evenly with sugar. If using peaches or pears instead of strawberries dust with cinnamon and sugar.
Bake at 450* between 5 and 10 minutes until lightly browned. The photo above is proof that oven temps and times vary. Oops, it happens to the best of us. The lightly browned circle in the right corner is the right color crisp. At the 5 min point start watching the crisps closely.
Chop 2 cups of strawberries.
Add the strawberries 2.5 tablespoons of granulated sugar and a 1/2 cup of water to a sauce pan over medium heat.
Add more of less sugar to taste.
Bring to a boil and turn down to simmer. Cook the fruit down for 5 to 10 minutes until the strawberries are soft and thickened. Stir often and smash the strawberries with a fork or whisk as you stir.
Strain the warm strawberries through a sieve. Press the fruit with a spoon as it drains to release as much liquid as possible. Store in a small jar or squirt bottle.
Chop 2 cups of strawberries and sprinkle lightly with granulated sugar. For a more earthly or warm flavor sprinkle with brown sugar.
Mix 1 cup of heavy whipping cream, 1 tablespoon of granulated sugar, and finely chopped strawberries with a whisk, hand mixer, or stand mixer until thick.
Use as much or little chopped strawberries as you like. If your strawberry syrup is cooled you can add a tablespoon or more of the syrup instead of the granulated sugar. Adding the syrup will give a more concentrated strawberry flavor to the whipped cream.
Build the Strawberry Shortcake Crisp
Start with a little whipping cream in the center of the plate and then a crisp. Layer the whipped cream, fresh berries, and syrup. Top with another crisp.
Add layers until you have the height you want and top with more berries and whipped cream. I cut small crisps to use as garnish on the tops of each shortcake. and drizzled extra syrup on the plate.
What is your favorite fruit dessert?
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