This summer dessert has a tender biscuit which is split and filled with whipped cream, strawberries and sliced bananas.
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2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into chunks
1/4 cup shortening
2/3 cup Land O Lakes® Heavy Whipping Cream
1/2 cup mini semi-sweet chocolate chips
1 1/3 cups Land O Lakes® Heavy Whipping Cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1 pint (2 cups) strawberries, hulled, sliced
2 tablespoons sugar
2 bananas, peeled, sliced
*Substitute 3 (1-ounce) squares coarsely chopped semi-sweet chocolate or 1/2 cup coarsely chopped chocolate chips.
Heat oven to 400°F.
Combine flour, 1/2 cup sugar, baking powder and salt in bowl. Cut in butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2/3 cup whipping cream with fork just until moistened. Stir in chocolate chips.
Turn dough out onto lightly floured surface; knead 1 minute or until smooth. Roll out dough to 3/4-inch thickness.
Cut out 8 biscuits with 2 1/2-inch scalloped round cutter. Place 1 inch apart onto ungreased baking sheet. Bake 10-14 minutes or until lightly browned.
Beat 1 1/3 cups chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar and vanilla, until stiff peaks form.
Place sliced strawberries in bowl; toss with 2 tablespoons sugar.
Split biscuits; place onto individual dessert plates. Spoon whipped cream on bottom half of biscuits; place banana slices on whipped cream. Top with remaining half of biscuits; spoon strawberries over biscuits.
To make chocolate whipped cream, melt 1/2 cup miniature semi-sweet chocolate chips; cool. Add to whipping cream after stiff peaks are formed. Continue beating until well mixed.
To make chocolate whipped cream, melt 1/2 cup miniature real semi-sweet chocolate chips; cool. Add to whipping cream after stiff peaks are formed. Continue beating until well mixed.