STRAWBERRY SHORTCAKE SHOOTER RECIPES

Steps:

• Cut the cake in half, wrap one half very well and store in the freezer for later.
• With the second half of the cake, crumble it into small pieces. Press a small amount of cake into the bottom of 10 small shot glasses.
• In a small bowl, combine the strawberries and sugar. Spoon a bit of strawberries over the cake layer into the shot glasses.
• Place a second layer of cake just over the strawberry layer. Top with a spoonful of whipped topping. Garnish with a single strawberry atop each shot glass. Serve immediately, or store chill until ready to serve, for up to an hour.

Steps:

• In a bowl, mix together the strawberries and sugar. Put in the refrigerator for about 30 minutes.
• Preheat oven to 425 degrees Fahrenheit. Line baking sheets with parchment paper.
• Place the buttermilk in a large measuring cup into a freezer for 10 minutes. After the buttermilk is cold, add butter into the cup and stir.
• In a large bowl, mix together the flour, sugar, baking powder and salt.
• Add the buttermilk mixture into the bowl and stir together gently with your hand. Do not overmix.
• Sprinkle flour onto a clean surface. Place the dough on it and pat to a 1 inch thick rectangle.
• Fold the dough like a letter (into thirds) and pat to a 1 inch thick rectangle. Cut into small squares and place on baking sheet.
• Bake for 13-17 minutes until the top is golden brown. If you are making the shot glass, you will have extra biscuits.
• Put sugar in a food processor or a chopper until in becomes fine, not powdered, in texture. About 1-2 minutes.
• In a bowl of a stand mixer, combine heavy cream, fine sugar and vanilla on a low speed for about 1 minute. Then increase the speed to medium and whip until soft peak.