Ingredients
- 1/2 cup heavy cream
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon confectioners’ sugar
- 2 tablespoons milk
- 1 1/2 teaspoons strawberry jam
- 1 1/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 egg yolk
- 1/2 cup buttermilk
- 12 toothpicks
- 1/2 pound strawberries, cut into 1/2-inch slices
- 1 tablespoon strawberry jam
Directions
Beat heavy cream in a large bowl with an electric mixer until stiff peaks form.
Cream together cream cheese, confectioners' sugar, milk, and 1 1/2 teaspoon strawberry jam in a separate large bowl.
Fold whipped cream into the cream cheese mixture.
Cover and refrigerate until ready to serve.
Preheat an oven to 350 degrees F (175 degrees C).
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Whisk together flour, baking powder, white sugar, and salt in a large bowl.
Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs.
Beat together egg yolk and buttermilk in a small bowl, then stir into the flour mixture until moistened.
Turn the dough out onto a lightly floured surface and knead for five or six turns. Pat or roll the dough out into a 1/2 inch thick round.
Cut dough out with a 1-inch biscuit cutter and place on a baking sheet.
Bake in the preheated oven until golden brown, 10 to 15 minutes.
Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
Cut the cooled biscuits in half.
Skewer half a biscuit on a toothpick, followed by a strawberry slice and another biscuit half.
Swirl 1 tablespoon strawberry jam decoratively into the chilled dip and serve with the strawberry shortcake skewers.
