This recipe is like hand held strawberry shortcake! In my family, we always made strawberry shortcake with tea biscuits (instead of angel food cake or pound cake). My mom would bake up a batch of sweet biscuits while I washed and mashed the strawberries (and added some sugar, of course). Then, all we had to do was whip the cream and voila! The perfect summer dessert.
I was craving strawberry shortcake this week as the weather has been warm, but I wanted to try a new take on it. I was thinking about my Fast & Fluffy No Rise Cinnamon Rolls from my first cookbook, and decided to combine the idea of those with the syrupy, sweet, strawberry filling of strawberry shortcake.
These rolls require no yeast, no rising and minimal time! Simply mix together the dough, mash the strawberries and heat on the stove with some sugar and cornstarch to help thicken them.
Then, roll out the dough into a rectangle and spread on the strawberry sauce. Then, roll up like cinnamon rolls and place each one in the cups of a muffin tin. Bake until golden on top, sprinkle with powdered sugar or drizzle with a simple glaze. So easy, so tasty and perfect for spring and summer!Print