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Strawberry Shortcake Skewers

Test Description


  1. Preheat oven to 400˚F. Whisk together flour, sugar, baking powder and salt. Using pastry cutter or fingertips, work butter into flour mixture until mixture resembles coarse meal.
  2. Whisk buttermilk with 1 egg. Stir into flour mixture until ragged dough forms. Transfer dough to lightly floured work surface. Knead gently 10 times and pat into 3/4-inch thick rectangle.
  3. Cut dough into 12 rounds using 1 1/2-inch cookie cutter. Transfer to parchment paper–lined baking sheets, spacing biscuits 2 inches apart. Whisk remaining egg with 1 tsp water; brush over tops of biscuits. Sprinkle with coarse sugar.
  4. Bake, rotating pan halfway through, for 12 to 15 minutes or until biscuits are golden and flaky. Let cool on baking sheet for 5 minutes. Transfer to rack; let cool completely.
  5. Spread frosting over biscuit and strawberry halves. Split biscuits in half. Thread 1 skewer with 2 biscuit and 2 strawberry halves, alternating them. Repeat to make 12 skewers.


  • Biscuits can be made in advance in frozen for up to 3 months. Thaw and split before skewering.
  • If desired, substitute Wholesome Organic Vanilla Frosting for Wild White Strawberry Frosting.


  • 3 cups all-purpose flour
  • 1/4 cup Wholesome Organic Cane Sugar
    Organic Cane Sugar
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  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold butter, cubed
  • 1/2 cup buttermilk
  • 2 eggs, divided
  • 2 tbsp Wholesome Organic Turbinado Raw Cane Sugar
    Organic Turbinado Raw Cane Sugar
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  • 2/3 cup Wholesome Organic Wild White Strawberry Frosting
  • 12 large strawberries, halved