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S'mores Shortcakes
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Prep Time:
30 minutes
Total Time:
1 hour
Delicious fusion of two summer classics in one sweet treat.
Ingredients:
  • 3/4 to 1 cup Gold Medal™ all-purpose flour
  • 1 cup graham flour or Gold Medal™ whole wheat flour
  • 1/3 cup graham cracker crumbs
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher (coarse) salt
  • 6 tablespoons butter, cubed, chilled
  • 1/2 cup plus 2 tablespoons milk
  • 3 tablespoons honey
  • 2 oz dark chocolate
  • 1/4 cup whipping cream
  • 1/2 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 8 large marshmallows
  • 24 fresh strawberry slices
  • 16 fresh raspberries
Instructions:
  • Preheat oven to 400°F and line a large cookie sheet with parchment paper.
  • In a large bowl, whisk together both flours, graham cracker crumbs, baking soda, and salt. Add chilled butter cubes and use your fingers to incorporate the butter into the flour mixture until well combined.
  • Combine milk and honey in a measuring cup and whisk together. Pour the mixture over the dry ingredients and gently stir with a wooden spoon. Transfer the dough onto a floured work surface, knead a few times, adding flour as needed until the dough comes together nicely without being too wet. Pat the dough into a 1-inch-high round.
  • Cut out shortcakes using a biscuit cutter and arrange them on a baking sheet.
  • Bake for 10-13 minutes until golden brown and completely baked. Transfer from the baking sheet to a cooling rack and let cool completely.
  • Place the chocolate in a medium bowl. In a small saucepan, gently heat 1/4 cup of cream over medium heat until small bubbles form on the surface, being careful not to let it boil. Pour the warm cream over the chocolate and mix with a whisk until smooth. Chill in the refrigerator until it thickens, for about 20 minutes.
  • In a small bowl, whip 1/2 cup of cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
  • Preheat broiler. Place marshmallows in broiler-safe pan. Broil for about 5 minutes, checking every 2 minutes, until nicely toasted.
  • Split the shortcakes in half, generously spread ganache on the bottom halves, add a layer of fresh berries and a toasted marshmallow on each, then gently place the top halves of the shortcakes. Finish with a dollop of whipped cream and one more berry on top. Serve right away to enjoy!

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