Happy Mother’s Day breakfast idea to you! I made these and immediately thought “this is going to be Mother’s Day breakfast!” for my mom this year. BTW do you know when Mother’s Day is this year? Sheesh – next weekend!! May 11th. Wow, these holidays keep coming up fast! This is a bright, summery idea on a cool, classic dessert. All made with love…smiling innocently 🙂 Here is my awesome Strawberry Short Biscuits.
So the classic dessert is obviously strawberry shortcake, but since I was making a breakfast, cake just wouldn’t cut it. The biscuit inspiration came from my mom, she used to make Bisquick biscuits and we would smother them in butter and jam. So for Mother’s Day why not do a healthier take? And, this may look like a lot going on and a lot of ingredients – but there are only 10 total!! Fantastic!
The biscuits were actually a take off my Banana Bread Scones but without the banana and a ton of cinnamon. Scones are so much simpler than I ever thought they would be and bake up really fast also. Just add all dry ingredients to a bowl and mix then add sliced butter and squish with your hands; this is awesome because your hands will smell great after you are done. Then wash off hands and add milk, extract, and pecans. Mix well. I didn’t have any parchment paper so used foil to cover my baking sheet then sprayed it with non-stick spray to make sure these lovelies came off easily. Wet your hands then take small portions of the batter and form into balls and flatten and lay out on the baking sheet. You should get 8 mediumish biscuits. Bake at 425 degrees for 15 minutes. Done.
The strawberries were super easy. I used two frozen bags of whole strawberries. I let them defrost in a medium-size mixing bowl overnight in the fridge. Dump the strawberries and juice into the bowl and add sugar. Mix well then cover with wrap and put back in the fridge. It will be juicy and runny – perfect for soaking into your biscuits. If you want small pieces of strawberries you can buy sliced frozen strawberries, or just squeeze all the juice out of the whole ones and chop on your cutting board. I liked them whole.
The pecan cream was awesome. All over the blogosphere cashew cream, or cashews in vegan things period, is the main / only thing used ever. Well, me being the one to push against type (and to use up leftovers!), decided that pecans were going to be it. They paired wonderfully with the biscuits so in a cream they would be awesome too. And with the chocolate soy milk added to this it is oh, so dreamy! Like, keep licking your spoon dreamy. Take a cooled biscuit, add some strawberries with juice, and a little pecan cream and you have an awesome breakfast, dessert, snack – however you want to have it!
2 C All-Purpose Whole Wheat Flour
1 1/2 Tbsp Cinnamon
1 Tbsp Baking Powder
2/3 C Splenda
5 Tbps Earth Balance Butter Stick
3/4 C Silk Light Chocolate Soy Milk
1 Tbsp Cinnamon Extract
1/2 C Chopped Pecans
Dusting of Cinnamon
2 Pkg Frozen Strawberries, defrosted w/juice
1 C Pecans
2 Tsp Cinnamon
3/4 C Silk Light Chocolate Soy Milk
1. Turn oven to 425 degrees. Lay foil or parchment paper on baking sheet (if foil, spray with non-stick spray).
2. Mix flour, baking powder, cinnamon, and Splenda in large bowl.
3. Add butter and mix / squeeze / squish with hands.
4. Add chocolate milk, extract, and pecans. Mix well.
5. With wet hands form dough into 8 rounds and flatten and lay on baking sheet.
6. Bake for 15 minutes.
7. Pour defrosted strawberries and juice into medium size bowl and add sugar. Mix and refrigerate.
8. In high-power blender or food processor add pecans, Splenda, cinnamon, and chocolate milk. Blend until completely smooth and a little runny. May need to add extra milk if you want this runnier.
9. Take out biscuits and let cool.
10. Open biscuits and add strawberries with juice and top with pecan cream!