Stoned Strawberry Kiwi Shortcakes
Who doesn’t like STRAWBERRIES? This twist on Strawberry Shortcakes adds a delicious Strawberry-Kiwi sauce to incorporate your medication in this delicate dessert.
The purpose of clarifying the butter and using freshly made Cannabis Butter is to ensure the best consistency in your dessert. The left over plant matter that is strained away is still quite potent. Please see the “Using Left Over Plant Materials” section to ensure you do not waste any of your medication.
Biscuits
2 + 1/3 cups baking mix
2/3 cups milk
3 tbsp melted butter
3 tbsp cane sugar
Pre-heat oven to 425*f. Mix melted butter with cane sugar in small bowl. Mix together all ingredients together in large bowl until you have a soft nearly pliable dough. Form six biscuits on an ungreased baking pan. Bake in oven for 10-12 minutes until tops are a very light golden brown.
Cannabis Butter
3 tbsp butter
3 grams High Grade Medical Cannabis Bud
small ramekin
Pre-heat oven, or preferably convection oven to 300*f. Put butter in a small ramekin, put ramekin in pre-heated oven until butter is melted. Let the butter cool and scrape the white milk solids off the top of the butter and discard. Leave oven on.
Meanwhile, grind or chop Medical Cannabis Buds and remove all stems. Return ramekin to oven at 300* and make sure butter is thoroughly melted. Add ground Medical Cannabis Bud. Stir until all of the plant material is completely covered with butter. Bake the ramekin for 10 minutes at 300*f keeping an eye on the butter for oven temperature discrepancies making sure the butter does not burn.
Strawberry-Kiwi Sauce
½ cup strawberry jam
3 tbsp Cannabis Butter (from earlier)
½ kiwi, diced
1 large strawberry, diced
Strain Melted Cannabis Butter using small fine mesh strainer into small sauce pan. Set aside left over Cannabis material for later use and refrigerate. Bring butter to low simmer, add ½ cup strawberry jam. Whisk aggressively and simmer for ten minutes over low heat. Now add diced kiwi and diced strawberry into mixture. Whisk aggressively and simmer an additional five minutes, paying close attention that the mixture does not start to boil. The key is to have the mixture simmer until the butter is no longer separated and you are left with a beautifully reduced sauce. Pour into a glass bowl and allow the Strawberry-Kiwi sauce to cool slightly.
How to assemble; Stoned Strawberry Kiwi Shortcakes
4 cups strawberries
6 biscuits (recipe above)
Strawberry-Kiwi Sauce (recipe above)
1 container frozen whipped topping, thawed
Slice strawberries to desired thickness, remove stems. Slice biscuits in half. Spoon generous layer of whipped topping onto bottom half of biscuit, smooth with spoon. Layer strawberries on top of whipped topping. Drizzle Strawberry-Kiwi Sauce over strawberries. Place top half of biscuit on top. Top with a dollop of whipped topping and sliced strawberries.
Careful with these ones.
