In place of shortcake we’re using half of a sweetened version of our rolls, topped with fresh strawberries and whipped cream, enjoyed as an open faced sandwich. May sound a bit funny, but it works! They’re quick and easy, and the roll gives it enough structure to hold with a crusty outside that adds the perfect crunch. 

Ingredients for rolls:

1 bag Mrs. Hewitt’s Roll Mix

4 teaspoons RapidRise or Instant Yeast

4 Tablespoons sugar

2 Tablespoons olive oil

1 1/2 cups warm water

Ingredients for whipped cream: (enough for 4-6)

2/3 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla

Fresh strawberries

Directions for rolls:

  1. Combine roll mix, dry yeast, and sugar to a large bowl (preferably a stand mixer).
  2. Add warm water (115-120 degrees) and olive oil.
  3. Beat 2 minutes at low speed, scraping bowl occasionally. Beat 2 more minutes on high.
  4. Spray a large cookie scoop w/cooking spray (frequently to prevent dough from sticking), and scoop dough into about 10 equal pieces on a greased, parchment lined cookie sheet. Cover loosely and let rise until doubled (about 30 minutes).
  5. Bake in a preheated oven at 420 degrees for 23 minutes. Remove from oven to cooling rack.
  6. While rolls are cooling, slice strawberries and make whipped cream.

Directions for whipped cream and assembly:

  1. Add heavy cream, vanilla, and sugar to the electric mixer.
  2. Mix on high until whipped cream forms soft peaks.
  3. Split a cooled roll in half.
  4. Top half a roll (a whole roll is too bready) with fresh sliced strawberries and whipped cream.
  5. Enjoy as a delicious, open faced dessert perfect for end of summer parties.
  6. Store extra rolls in a paper bag for a few days (will keep outside crunchy), or freeze.
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