The Belgian strawberry biscuit sandwich recipe
- Dish type
- Fruit desserts
- Berry desserts
- Strawberry desserts
A deliciously sweet treat. Two crisp Belgian biscuits are sandwiched with strawberries and marshmallows, then grilled till gooey and topped with chocolate cream.
1 person made this
- 100g melted chocolate
- 2 tablespoons double cream
- 1 dash rum (optional)
- 8 Jules Destrooper Butter Crisps
- 8 strawberries, sliced
- 8 marshmallows
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Combine melted chocolate, cream and rum, if using. Preheat the grill.
- Lay sliced strawberries over four Butter Crisps, then top each with two marshmallows. Place another Butter Crisp on top of each, and place on a baking tray.
- Grill the 'sandwiches' for a few minutes (watching at all times and turning half way through until the marshmallow has melted slightly but not completely).
- Remove sandwiches to serving plates and top each with the chocolate cream mixture.
See it on my blog
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Easy 4-Ingredient Homemade Strawberry Shortcake Biscuits (Costs $5 for 8 Servings!)
Bake biscuits as directed on package, 350 degrees for 15 minutes (or a bit less).
In a saucepan over low heat, add sliced strawberries and sugar, stirring continuously for 3 minutes.
To assemble a shortcake stack:
Take a baked biscuit and slice in half, drizzle strawberries and glaze in the middle of the biscuit, and add top creating a sandwich. Top with another spoonful of strawberry glaze and a dollop of Cool Whip or your favorite whipped cream.
Looking for an easy summertime dessert recipe?🍓
There&rsquos nothing I love more than fresh strawberries during the summer. It&rsquos truly the perfect time to enjoy a delicious strawberry shortcake for dessert. Unfortunately, I don&rsquot always have time or all of the ingredients to throw together a full-on shortcake recipe&hellip until now!
The secret to making the easiest strawberry shortcake ever &ndash Pillsbury grands biscuits!
This easy to make strawberry shortcake biscuits recipe is the perfect after-dinner treat and is ready in under 20 minutes. Plus, if you&rsquore frugal like me, you&rsquoll love that it costs around $5 total to make the entire recipe, and uses 4 basic ingredients you can find at most stores.
This dessert is so yummy you&rsquoll want to have it for breakfast, too! 😋
I used fresh strawberries, but you can also opt to use frozen and just warm them up in a saucepan. I also recommend using Grands honey-butter biscuits for a richer flavor. SO good!
The Belgian strawberry biscuit sandwich recipe - Recipes
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Buttery Sourdough Sandwich Biscuits
These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process.
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 8 tablespoons (113g) unsalted butter, cold
- 1 cup (227g) sourdough starter, unfed/discard*
Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
Add the starter, mixing gently until the dough is cohesive.
Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6" round about 1"-thick.
Perfect your technique
Sourdough for breakfast
Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2 1/2" x 5" rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1"-thick biscuit it'll be slightly smaller than the others.
Place the biscuits onto the prepared baking sheet, leaving about 2" between them they'll spread as they bake.
Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
Tips from our Bakers
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
To add a subtle, nutty, whole grain flavor to these biscuits, substitute 20g (about 3 tablespoons) medium rye flour or buckwheat flour for an equal amount of the all-purpose flour in the recipe. No other changes are necessary.
Join King Arthur baker Martin Philip and his family as they bake Sourdough Biscuits together, start to finish. Watch Martin Bakes at Home - Sourdough Biscuits now.
Assembling the cakes
Make sure the shortcakes are completely cooled before filling or the whipped cream will melt into a puddle. Slice them down the center to build each pastry. Add a generous amount of berries and sauce on top of the bottom cake, followed by a generous dollop of whipped cream, then the other biscuit half. A light dusting of powdered sugar adds just the right amount of extra sweetness.
Shortcake is a basic baking powder biscuit dough that has been slightly sweetened. For the flakiest shortcakes, use very cold butter. Makes eight shortcake biscuits, or 4 servings.
- 4 cups flour
- 1/4 cup sugar plus extra for sprinkling
- 1 tablespoon plus 2 teaspoons baking powder
- 3/4 cup butter, softened
- 1 1/4 cup heavy cream
- 1/2 cup butter, melted
- Preheat your oven to 450 degrees Fahrenheit. Grease a nonstick baking sheet.
- In a large bowl, sift together the flour, sugar, and baking powder.
- Add 3/4 cup of the softened butter and the heavy cream. Mix until well combined.
- Sprinkle a little flour on a board and knead the dough for about 60 seconds. Roll it with a floured rolling pin to 1/2 inch thick.
- Using an inverted glass or biscuit cutter, cut the dough into eight rounds and place them on the prepared baking sheet. Brush with the melted butter and sprinkle the tops with a little extra sugar.
- Bake in the preheated oven until golden, 10 to 15 minutes.
- Cool on a wire rack.
Line a baking sheet with parchment paper or a silicone baking mat, or spray with baking spray. Heat oven to 425 F.
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well blended. With a fork, stir in the heavy cream and mix just until the mixture is moistened. Turn out onto a lightly floured surface and knead two or three times, as necessary to make a soft, cohesive dough.
Shape the dough into a flattened circle, patting to about 3/4-inch thick. Cut out circles about 2 to 2 1/2 inches in diameter with biscuit cutters. Take the dough scraps and again form into a circle and cut out a few more. Repeat until you have used all of the dough.
How do you make Strawberry Sandwich Cookies?
First, you need to make sure you have a 3 1/2-inch round cookie or biscuit cutter. Then you’ll need whatever 1-inch cutters you’d like to use for the top cookies. Buy some seedless strawberry jam. Don’t buy chunky strawberry preserves because you need a nice, thin seedless jam for this recipe. Otherwise the cookies won’t be nicely sandwiched.
Butter, brown sugar, egg, vanilla, flour and salt make up the dough for these Strawberry Sandwich Cookies. It’s best if you can give the dough an hour or so to chill in the refrigerator. This will make it so much easier to roll out and cut the cookies. After chilling, you’ll roll out the dough and cut 24 rounds from one half of the dough and 24 rounds from the other half. Re-roll, as needed, until you are able to use up all the dough.
Before baking you’ll use your 1-inch cutters to punch a shape out of the center of 24 of the cookies. Then bake them all until lightly browned. The solid rounds are spread with strawberry jam, and the rounds with the cut-outs are dusted lightly with powdered sugar. Then you’ll sandwich them together. Pretty!
Making Dairy Free Keto Biscuits
This keto biscuit recipe can easily be made dairy free! My original version of these drop biscuits contains butter and sour cream. The sour cream acts like buttermilk would in a traditional recipe, and helps create a light texture! These biscuits can be made dairy free by using lard or a keto friendly shortening in place of the butter and omitting the sour cream and using a touch more unsweetened almond milk in the dough. Both versions are super quick, easy and equally delicious! Ghee can also be used for a lactose free option!
Dairy Free Drop Biscuits…so yummy! This biscuit was two scoops…I think the perfect size!
These keto biscuits can easily be made into any size that suits you! I use a scoop to evenly scoop the dough out onto the sheet. You can use one, two or three scoops, depending on how bog you want your biscuits. I think two scoops is perfect but if your looking for a jumbo biscuit for a breakfast sandwich, three scoops is your number!
We made these biscuits a little larger and drizzled with sugar free maple syrup!
If you have been missing out on biscuits with your keto breakfast, these tender biscuits are a must try! This Keto Biscuit recipe uses ingredients you more than likely’ already have in your keto kitchen, everything is mixed in one bowl and scooped onto a sheet to bake…biscuits in minutes with no fuss!