Two classic desserts collide, S’mores and a traditional Strawberry Shortcake Recipe, into one marvelous treat. Strawberry Shortcake S’mores are nostalgic, indulgent, and bursting with fresh summer berries!
I wait all year long for shortcake season… known by it’s more popular name summer.
And when it finally arrives, I’m prepared.
I stock up on bright blushing Driscoll’s Strawberries, butter, and cream so that when the craving strikes, I can whip up a batch of warm crumbling shortcakes in no time at all.
Yet this year, I’ve been dreaming about my strawberry shortcake recipe so much, all sorts of variations have come to mind.
Today’s S’mores Strawberry Shortcake Recipe is one such variation that has become a new family favorite.
After all, it’s not one dessert.
It’s two treats transformed into a gooey, sticky, chocolate dripping, berry-filled sandwich of sugary perfection.
These s’mores are built on thin freshly baked shortcakes.
The shortcakes are soft and tender so the fillings don’t all squeeze out when you bite into them. Okay… they do a little, but not like they would if you were using graham crackers or shortbread cookies.
Once baked, I cut gorgeous ripe Driscoll’s strawberries into think slices and topped the shortcake halves with milk chocolate pieces and marshmallows.
Then I placed the shortcakes under the broiler for just to few seconds, so the chocolate would melt and the marshmallows toasted.
Simply squash the toasted marshmallows flat, pile on fresh dripping strawberries, and sandwich the two sides together!
Seriously friends, this is one of the best treats I’ve shared this year.
A must-make on your “Desserts You Gotta Try” Pinterest Board.
No campfire needed for these s’mores.
With fresh Driscoll’s Berries available all year long, you can have this S’mores Strawberry Shortcake Recipe anytime you want!
S'mores Strawberry Shortcake Recipe
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tablespoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons cold butter, cut into cubes
- 1/2 cup heavy cream + 2 tablespoons for tops
- 1 extra large egg
- 3-4 tablespoons amaretto
- 1 teaspoon vanilla extract
- 3 tablespoons turbinado sugar
- 14 large marshmallows
- 7 ounces milk chocolate bar, broken into pieces
- 1 pound Driscoll’s strawberries, sliced
- Preheat the oven to 425 degrees F. Combine the flour, sugar, baking powder, and salt in the food processor. Pulse a few times, then add the butter cubes. Pulse a few more times until the butter is broken into pea-sized chunks.
Pulse in 1/2 cup heavy cream, egg, amaretto and vanilla, until the dough just comes together. Dump the dough onto a floured work surface. Quickly press into a disk with your hands, and roll out to 1/2-inch thick.
Using a 2- to 3-inch cookie cutter, cut out 28 thin shortcakes—try your best to get them all in one cut. Dough gets tougher the more you play with it. Lay the shortcakes on two parchment paper lined baking sheets. Brush them with cream and sprinkle with turbinado sugar. Pop in the oven immediately. The goal is to work fast enough to get them in the oven while the butter is still cold—that’s what creates the light flaky texture. Bake for 10-12 minute, then cool for at least 5 minutes before trying to move.
Turn the oven to broil. Flip the shortcakes over and top half of them with marshmallows and half with chocolate pieces. Place under the broiler for 5-20 seconds, until the tops of the marshmallow are golden-brown. DO NOT take your eyes off of them—marshmallows burn fast. Then flip the marshmallows over and repeat so that the marshmallows are toasted on both sides.
Now gently press the marshmallows down to cover the surface of the shortcake. Place fresh sliced Driscoll's strawberries on top of the melted chocolate pieces and top with a marshmallow topper. Serve immediately.
Disclosure: Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes. All opinions are my own.