S'mores Shortcakes
Megan DeKok
Updated Mar 31, 2015
Two summer staples come together in this dreamy dessert.
S'mores Shortcakes
- Prep Time 30 min
- Total 60 min
- Servings 8
- Ingredients 16
Ingredients
Shortcakes
- 3/4 to 1 cup Gold Medal™ all-purpose flour
- 1 cup graham flour or Gold Medal™ whole wheat flour
- 1/3 cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher (coarse) salt
- 6 tablespoons butter, cubed, chilled
- 1/2 cup plus 2 tablespoons milk
- 3 tablespoons honey
Ganache
- 2 oz dark chocolate
- 1/4 cup whipping cream
Whipped cream
- 1/2 cup whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla
Filling
- 8 large marshmallows
- 24 fresh strawberry slices
- 16 fresh raspberries

Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
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Step2In large bowl, stir together both flours, the graham cracker crumbs, baking soda and salt with whisk. Add chilled butter cubes; rub butter into flour mixture with fingers until mostly incorporated.
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Step3In measuring cup, beat milk and honey with whisk. Pour over dry ingredients; stir gently with wooden spoon. Turn out onto floured work surface; knead a few times, adding a few more handfuls of flour until dough holds together nicely and isn’t too wet. Pat into 1-inch-high round.
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Step4Using biscuit cutter, cut out shortcakes; place on cookie sheet.
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Step5Bake 10 to 13 minutes or until light golden brown and thoroughly baked. Remove from cookie sheet to cooling rack. Cool completely.
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Step6Meanwhile, place chocolate in medium bowl. In very small saucepan, heat 1/4 cup cream over medium heat until small bubbles form on surface, but cream is not boiling. Pour cream over chocolate; beat with whisk until smooth. Refrigerate until thickened, about 20 minutes.
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Step7In small bowl, beat 1/2 cup cream, the powdered sugar and vanilla with electric mixer on medium-high speed until soft peaks form.
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Step8Set oven control to broil. Arrange marshmallows in broiler-safe pan. Broil about 5 minutes, checking every 2 minutes, until adequately toasted.
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Step9To assemble shortcakes, split shortcakes in half crosswise. Spread ganache on bottom halves; top each with berries and 1 toasted marshmallow. Cover each with top half of shortcake; top with whipped cream and 1 berry. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
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