Strawberry Short Snake

(Hi world, I’m back!)

Last winter, I became hooked on Pinterest, a place for storing and sharing links to all sorts of websites.  The ones I tend to visit are mostly food and do it yourself sites.

While I was searching Pinterest one day, I found a cute recipe for “Strawberry Shortcake Snake” from Disney Family Fun.  At the time, I pinned it and thought I’d get around to making it some day.

That day was yesterday.

Of course, me being me, I changed it a little (I don’t really like whipped cream on strawberry shortcakes, and I like a bit sweeter of a biscuit for shortcakes).

Strawberry Short Snake

Shortcake biscuits:

2 cups AP flour
4 tablespoons powder sugar
4 teaspoons baking powder
1/2 cup butter (one stick)
1 cup milk

Preheat oven to 400* F.

Mix the flour, powder sugar and baking powder thoroughly in a large mixing bowl.  Using a pastry cutter or two knives, cut in the butter.  When it’s ready, the mixture should look like coarsely ground crackers.  Make a well in the middle of the mixture, and pour the milk into it.  Mix the milk into the flour.  You may have to gently kneed it at the end to saturate all the flour mixture.

Turn onto a lightly floured counter and press into a 6″ by 8″ rectangle (about 1″ deep).  If you want a huge snake (like shown) cut into four pieces 1/5″ by 8″.  If you want a smaller, single person serving size, cut into 8 pieces.

Transfer the dough onto your baking  sheet, and shape into a curved snake shape.

Bake for 12 to 15 minutes, or until biscuits are golden brown.  Take off the pan and let cool.

Strawberry American Buttercream Frosting

1/2 cup butter (one stick) that is room temperature
3 tablespoons cream
1 teaspoon vanilla extract
4-6 cups powder sugar
2/3 cup strawberry preserves

In the bowl of you electric mixer, beat the butter until it is light and creamy (about 3 minutes or so).  Add cream and vanilla and beat until it’s all incorporated.  Add the strawberry preserves and beat until it’s incorporated.  Add the powder sugar, a little at a time, until the frosting is stiff.  Depending on weather conditions and how stiff you like your frosting, that can be anywhere from 4 to 6 cups.


One quart strawberries reserving 4 to 8 nice strawberries for the head

Wash all the strawberries and reserve the 4 or 8 nicest looking strawberries for the head.  Hull and thinly slice the remaining strawberries.  Split the snakes open carefully.  Spread some buttercream frosting on the bottom layer, and then layer the sliced strawberries on top of the frosting.  Place the top of the biscuit on the strawberries.  Carefully spread some buttercream frosting on the top of the snake, and layer some strawberries on top of the buttercream.  Take one of your reserved strawberries and flatten out the hull.  Insert a toothpick into the flat of the strawberry, and attach it to the front of the snake, making sure the toothpick is in the biscuit.

For the eyes, you can either dab a bit of frosting on the top of the strawberry, or you can take two mini chocolate chips or two M&M Mini’s and attach them to the strawberry with frosting.

The original recipe is here:


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