How to Build Strawberry Shortcakes with Cinnamon Chip Biscuits

Cinnamon chip breakfast biscuits are very good. They're sweetened biscuits loaded with cinnamon chips. The cinnamon chips deliver a burst of sweet cinnamon in every bite. Warm from the oven, split open with a dab of butter, these are incredible. It's like Grandma's cinnamon rolls but a whole lot easier to make.

Don't they look good?

But many of our customers are making strawberry shortcakes with these biscuits. That's also a great way to use them. Split them open and stuff them with strawberries and whipped cream.

(The whipped cream here is caramel whipped cream. Use caramel flavor instead of vanilla and brown sugar instead of granulated sugar. If you like nuts, chop some salted snacking and add those. The sweet with the salted and the smooth with the crunch is a contrast of textures that is incredible.)

These are the same concept except with large berries and small biscuits.

What else can you build?

I don't think we've explored this the way we should. Here are more considerations to try: In each case, start with biscuits without the cinnamon chips. Add two tablespoons of sugar the biscuit mix to sweeten them. 

• The obvious variation is to use chocolate chips. Chocolate and strawberries is perfect combination. 
• Try mini-marshmallows. The marshmallows will melt in baking but gooey gobs of marshmallows sounds okay to me.
• Try blueberry tidbits in the biscuits maybe with a little lemon curd.
• I like butter brickle bits. I'm thinking with fresh peaches instead of strawberries and of course, caramel whipped cream, maybe with pecan pieces.

I love whipped cream. But I rarely make vanilla whipped cream. There are other choices. For strawberries, I prefer lemon whipped cream, and my backup is orange cloud whipped cream.

If you want your whipped cream to hold up, retard the melting, add meringue powder.

See how to make other flavors of whipped cream.