PARTY IDEAS
Cinnamon Roll Strawberry Shortcake
Shortcake is just a sweet biscuit with a job. A cinnamon roll does the same job with more personality, and strawberries and cinnamon get along better than most people expect.
- Prep
- 10 minutes plus 20 minutes macerating
- Cook
- 0 minutes
- Serves
- 2 to 4 servings
- Difficulty
- Easy
Ingredients
- 2 cinnamon rolls
- 1 pound strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 01
Toss the strawberries with the sugar and lemon juice. Let them sit 20 minutes until syrupy.
- 02
Whip the cream with the powdered sugar and vanilla to soft peaks.
- 03
Split each cinnamon roll horizontally and warm the halves briefly.
- 04
Layer: bottom half, strawberries with their syrup, whipped cream, top half, then more strawberries and cream.
- 05
Serve right away, while the roll is still warm and the cream is still cold.
Tips
- Do not skip macerating. The syrup is what soaks into the roll and makes this work.
- Whip the cream just to soft peaks so it settles into the swirl.
Variations
- Peaches in late summer, roasted rhubarb in spring.
- Add a spoon of mascarpone to the whipped cream for something richer.
