This summer dessert has a tender biscuit which is split and filled with whipped cream, strawberries and sliced bananas.
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Biscuits
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
Whipped Cream
1 1/3 cups Land O Lakes® Heavy Whipping Cream
3 tablespoons powdered sugar
1 teaspoon vanilla
Fruit
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.
STEP 1
Heat oven to 400°F.
STEP 2
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.
STEP 3
Turn dough out onto lightly floured surface; knead 1 minute or until smooth. Roll out dough to 3/4-inch thickness.
STEP 4
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.
STEP 5
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.
STEP 6
Place sliced strawberries in bowl; toss with 2 tablespoons sugar.
STEP 7
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 real semi-sweet chocolate chips; cool. Add to whipping cream after stiff peaks are formed. Continue beating until well mixed.