Walking Strawberry Shortcake Snack Bags Recipes

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

Steps:

• Open the cookie bags and fold the tops of the bags over the sides.
• Add the cream cheese to a medium bowl and stir with a spatula until smooth and fluffy. Stir in the sour cream, confectioners' sugar and salt. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with the cherry pie filling before serving.

Steps:

• Open the cookie bags and fold the tops of the bags over the sides.
• Add the vanilla pudding to a medium bowl and fold in the whipped cream. Fold in the cookies and half of the banana slices.
• Divide the remaining banana slices among the cookie bags. Top the banana slices with the pudding mixture. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and a cherry before serving.

Steps:

• Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
• While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
• Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
• In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
• Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
• Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
• Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
• Preheat the oven to 375°F (190°C).
• Transfer the dough rectangle to a cutting board. Use a large chef's knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
• Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
• Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
• Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
• When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
• Enjoy!
• RECIPE BY: Codii Lopez
• Chef's Note: The biscuits are best eaten the same day they are baked. If you don't think you will consume them all in one day, you can cut the dough and bake as many as you'd like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.