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Blueberry Shortcake with a S’mores Drizzle and Topped with Cool Whip
If I’ve said it once I have said it a thousand times. Nothing beats summer time grillin’! Charcoal smoked meats, veggies and whatever else I can fit on a grill is instantly upgraded when it hits the hot grate. I had a craving for some of Derrick’s Grilled Pineapple Chicken with coconut, which was so good! But after we had our food fare, it was time for something else. Time to loosen up our belts and make room for dessert. Most folks are familiar with the old stand-by strawberry shortcake. But just like anything else on the summertime menu, there is always room for a bit of creativity.
Here’s my easy step by step tutorial brought to you by Kraft:
First let’s make the shortbread:
- 2 cups all-purpose flour
- 1/2 cup Heavy Cream
- 1 Egg Yolk
- 1/2 cup sugar, plus more for sprinkling
- 2 tablespoons baking powder
- Pinch (1/16 teaspoon) kosher salt
- 1/2 cup cold butter (1 stick), cut into chunks
Pour blueberries into a bowl and sprinkle with 2 tablespoons of sugar, add 3-4 tablespoons of ice water, stir. Sit bowl in refrigerator to chill and for juices to form.
1. Preheat oven to 375°F. Lightly butter a shallow cupcake pan.
2. Sift the flour, baking powder, sugar and salt into a bowl and stir until well incorporated. Next, add the cubes of cold butter, using fingers to work it quickly into the flour mixture until the mixture resembles fine crumbs. Then, add the heavy cream and egg yolk; stir with a fork until the dough just holds together
3. Knead the dough on a floured surface until it is just smooth. Do not overwork. Combine 4 tablespoons into each cupcake hole, dough should not be above rim of cupcake pan
4. Brush with the melted butter and sprinkle with the remaining sugar. Bake in the center of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
5. For the filling, mix blueberries and sugar in a bow, add about 2-3 tablespoons of water to create juices. Chill.
6. Cool the biscuits on a rack; carefully split them in half. Begin with putting half of a shortcake into the bottom of a glass, add some blueberries, then Cool Whip.
7. Repeat process one more time, then top with marshmallow cream, more Cool Whip then top with blueberries and chocolate syrup and toasted Graham cracker square.
For my ingredients, I shopped at my local Walmart store. Did you know Walmart carries lots of FRESH produce products and at great low Walmart prices? I was able to get a pick up a package of 24 oz blueberries for just $2.64, which is a great price. I found the Blueberries at the front of the store in the produce section. (It was right to the left as soon as I walked into my local Walmart). I also picked up Cool Whip located in the Freezer Aisle. Doesn’t Cool Whip go well with just about anything?!
You can find more great recipe ideas, including grill recipes in the Fire Up The Grill Cookbook!
What are some of your favorite summer-time recipes, desserts or grill recipes? Leave me a comment below and let me know!