Strawberry Shortcake on a Stick
- Preheat oven to 450 degrees F. Divide dough into 4 equal portions. Roll each portion into a circle that is about 1/8-1/4" thick. Using a lightly floured 1-1/2 inch round cutter, cut out circles. Transfer dough circles to a large baking sheet that has been lightly coated with nonstick cooking spray. Repeat with remaining dough and re-roll scraps as necessary. In a small bowl whisk together the egg white and 1 tablespoon water. Using a pastry brush, brush egg mixture on dough circles and sprinkle with coarse sugar. Bake mini biscuits for about 13 minutes or until golden brown. Cool completely on a wire rack.
- Meanwhile, cut about 1/2-inch thick slices from the centers of the strawberries, reserving the tops and bottoms for another use.
- Using 8-inch skewers, build shortcakes by layering a mini biscuit, cool whip, and a strawberry slice. Repeat these layers once more and finish with another mini biscuit.
From the Test Kitchen
Place the bottom biscuit round on the platter and then pierce with skewer. This will help the shortcake stand.
- Preheat oven to 450 degrees F. In a medium bowl stir together flour, baking powder, sugar, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center; add milk. Using a fork, stir just until moistened. On a lightly floured surface gently knead dough until it holds together. Pat into an 8-inch square. Cut into 12 rectangles; place 1-inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.