It’s no secret around here that we have a major sweet tooth and are always in the mood for a good dessert. So today, we’re sharing with you one of our favorite recipes, one that is both delicious and so easy to make! The trick is to use small cookie cutters to make these snack-size strawberry shortcakes that will fit perfectly in your bento box.
Here’s how to make it:
Preheat oven to 400 degrees. Whisk together the sugar, baking powder, salt and flour in a large bowl. Using a pastry cutter, work in the butter until there are only a few pea-sized pieces of butter remaining. Add cream and mix until the dough comes together. Place the dough onto a lightly floured surface and roll out about ¾ inch thick. Cut out small circles with a cookie cutter, rerolling the scraps as needed. Place the rounds on a parchment-lined baking sheet. Beat the egg with one tablespoon of water in a small bowl, then brush the tops of the shortcake with egg wash. Bake for about 15 minutes, or until tops are golden brown.
Top your shortcakes with Cool Whip, fresh strawberries and some strawberry compote for a delicious treat.