Strawberry Shortcake with Strawberry Marshmallow Fluff
Strawberry Shortcake with Strawberry Marshmallow Fruit Fluff
White Chocolate Strawberry Shortcake with fresh Strawberries and Strawberry Marshmallow Fluff Filling. A perfect spring dessert!
Hello friends and happy spring day to you! Today we’re going to have some fun…I’ve teamed up with some very talented Canadian bloggers to throw a Spring Dinner Party for you! You’ll be able to travel from blog to blog to get some inspiration for your very own spring inspired dinner party! Everything from desserts (that’s me!) to appetizers to printable menus to kids table ideas, party favours and more! SO MUCH FUN.
Ready? Let’s have dessert first mmmkay? Why not…internet desserts have no calories right? So we can eat them when ever we darn well please. Plus this dessert has fruit so it’s practically good for you… 😉
Seriously Delicious!
For this spring party I made Strawberry Shortcakes with White Chocolate Vanilla Shortcake Biscuits, fresh Strawberries and Strawberry Fluff Filling. What takes this dessert to the next level is the delicious fluff filling made with strawberry cream cheese, marshmallow fluff and whipped cream. The filling is so good you can eat it as a stand alone fruit dip.
White Chocolate Scones
The shortcakes for this dessert are sweet scones studded with white chocolate chunks. They are also delicious as a stand alone biscuit/scone…perfect served with tea!
Finish off with fresh strawberries!
To complete these little shortcakes, serve them with fresh sliced strawberries. Fresh strawberries add the perfect amount of crunch and sweetness to this dessert.
These Strawberry Shortcakes are such a pretty and easy spring dessert, and your family will love them!
About the ingredients + Recipe Tips:
- Marshmallow Fluff: Sometimes called Marshmallow Creme. You can find it in small plastic containers in the candy aisle (sometimes it’s also in the baking aisle) of your grocery store. The containers are usually 198 g which is what I use.
- Strawberry Cream Cheese: I use the 227 g Philadelphia Spreadable Strawberry Cream Cheese
- Whipping Cream: The whipped cream should be unsweetened. Whip the whipping cream first, before you add the remaining ingredients.
- Make Ahead: You can make this fluff and scones a day ahead of time. Refrigerate the fluff in an air-tight container in the fridge, and store the scones in an air-tight container on the counter. Assemble the shortcakes right before you serve them.
Strawberry Shortcake with Strawberry Marshmallow Fruit Fluff
Ingredients
White Chocolate Vanilla Shortcake Biscuits:
- 2 cups flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup of cold butter cut into small chunks
- 3/4 cup heavy cream
- 3/4 cup white chocolate chips
Strawberry Fluff:
- 1/2 cup of marshmallow cream fluff
- 1/4 of a 250g package of spreadable strawberry cream cheese at room temperature
- 1/2 cup of whipped whipping cream make sure you whip it up first before combining all the ingredients
- 2 cups of sliced fresh strawberries
Instructions
White Chocolate Vanilla Shortcake Biscuits:
- Preheat your oven to 375 degrees F.
- In a bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- Using a pastry cutter, cut the cold butter into the flour mixture until the butter is pea sized.
- Stir in the cream until the dough is moistened, but be careful not to over mix it or the biscuits will be tough.
- Stir in the white chocolate chips.
- Lay a sheet of wax or parchment paper onto your counter.
- Press the dough into a ball and transfer it on to the paper and press it down into a disk. Then using a rolling pin, roll and flatten the dough to a 1/2 inch thickness.
- Using a small cup or circle cookie cutter, cut out the dough (I would make the biscuits a maximum 2 inch width in size. Even 1 inch would be great so you could have bite sized biscuits).
- If you are baking 2 inch biscuits, bake them for ~6 minutes, or less time if you are making the 1 inch biscuits. The biscuits are done when the bottom edges are slightly brown.
- When they are done baking, transfer the biscuits to a cooling rack.
- Let the scones cool completely before adding the fruit fluff.
Strawberry Fluff:
- In a mixer, combine all the ingredients, and beat until smooth.
Putting the Strawberry Shortcakes together:
- For each strawberry shortcake you will need 2 biscuits.
- Spread as much of the strawberry fluff that you would like on to one biscuit, then add some fresh strawberries then top with the other biscuit.
- And now enjoy!
Recipe for the biscuits barely adapted from Miri Leigh.
PIN IT!
Now it’s time to check out more Spring Dinner Party ideas from these amazing gals! I’d love it if you would check them out and support their incredible talent! Enjoy!
- Virginia of Fynes Designs put together a beautiful Easter table setting!
- Lucy of Craftberry Bush made a Customizable Watercolour Printable Menu
- Gemma of The Sweetest Digs made beautiful DIY Paper Flowers
- Jenn of Clean & Scentsible made delicious Vegetarian Mexican Roll-Ups for appetizers
- Tara of Suburble has some fun ideas for the Kids Table
- Christina of The DIY Mommy put together a Fresh & Happy Spring Dessert Table
I don’t know about you, but’ I’d love to be a part of this beautiful party! Happy Spring!
Have a delicious day!
Calorie free eh, in that case I ate 5 of them while reading this post! They look so delicious, what a great idea to make them like a sandwich, I think my family will LOVE them!
OH MY. That strawberry fluff filling is a brilliant idea, and it looks SO YUMMY!
Oh yum! That sounds SO good!! So sad this is just a virtual party! 😉 Beautiful photos as always.
Jo-Anna – this looks delicious! Strawberry shortcake is one of my favourite desserts. I’ll be right over, lady!
Looks delish, Jo-Anna! Strawberry shortcake definitely reminds me of spring!
This recipe looks delicious, I must try tihs some day 🙂
Actually, it’s one of my features this week- we get started tomorrow (Monday) evening at 8:00 p.m. Eastern time. Hope to see you soon! 🙂
Thank you so very much Joy!
Thank you again so much for the feature and for sharing my recipe!
Thank you for hosting! 🙂
Thank you Diane!