Strawberry shortcake holds a special place in my heart – for many years in a row I requested it for my birthday dessert when my mom offered to make anything I’d like.
I put a different twist on this one, using leftover defrosted peanut butter biscuits that I froze after making them for the Peanut Butter & Co. All-Star Recipe Blog.
Yep. Peanut butter biscuits. With rich peanut butter “cream” and juicy strawberries.
The inspiration for peanut butter cream came from the various vegan cashew cream recipes that circulated the blogosphere a few years back.
I soaked organic unsalted peanuts in water overnight to soften them.
The peanuts were then pureed with water, vanilla bean paste, agave nectar, and…
… unsweetened peanut butter.
I pressed the mixture through a fine mesh strainer to ensure as smooth a finished product as possible.
I could easily have eaten the whole batch like so:
But, I restrained myself and reserved most of it for the shortcakes.
The tender biscuits are the perfect vehicle for the rich and slightly sweet peanut butter cream, and the strawberries add the essential freshness that makes this dessert so lovely.
The assembled shortcake is less sweet than most desserts, but is delicious nonetheless.
The best aspect of this recipe is that you can make the individual components to enjoy separately or combine them for a delicious and healthy dessert.
| Name | Peanut Butter Strawberry Shortcakes |
|---|---|
| Cuisine | Fusion |
| Prep Time | 20 minutes |
| Cooking Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 8 servings |
| Yield | 8 |
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cubed
- 1/4 cup creamy peanut butter
- 1/2 cup milk
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 1 cup whipped cream
- 1 teaspoon vanilla extract
Estimated Nutrition per Serving
Calories: 485 calories
Protein: 10 grams
Carbohydrates: 42 grams
Dietary Fiber: 3 grams
Sugars: 12 grams
Fat: 32 grams
Saturated Fat: 13 grams
Cholesterol: 55 milligrams
Sodium: 559 milligrams
Potassium: 290 milligrams
Vitamin C: 39% of the Daily Value
Calcium: 11% of the Daily Value
Iron: 15% of the Daily Value
Instructions
1. Prepare the Shortcakes
Preheat your oven to 425°F (220°C).
In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter and peanut butter. Use a pastry cutter or your fingertips to work the butter and peanut butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually pour in the milk and stir until just combined. Do not overmix; the dough should be slightly lumpy.
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, making 4 equal portions.
Bake for 12-15 minutes or until the shortcakes are golden brown. Remove them from the oven and let them cool.
2. Prepare the Strawberries
While the shortcakes are baking, place the sliced strawberries in a bowl and sprinkle them with powdered sugar. Toss gently to coat the strawberries and set them aside. The sugar will macerate the strawberries, releasing their natural juices and enhancing their flavor.
3. Assemble the Shortcakes
Once the shortcakes have cooled, slice each one in half horizontally.
Spoon a generous amount of whipped cream onto the bottom half of each shortcake.
Add a layer of macerated strawberries on top of the whipped cream.
Place the other half of the shortcake on top, creating a sandwich.
4. Garnish and Serve
Finish off your Peanut Butter Strawberry Shortcakes by drizzling a bit of honey or a sprinkle of crushed peanuts on top for extra flavor and texture.
Serve these delectable treats immediately, and watch as your guests savor every delightful bite.
