White Rum Strawberry Tallcakes W/ Cream Cheese Topping

Although I’m not always about fast and easy, there are days that I’m pressed for time and need to put together something in a hurry with whatever I can find in the fridge. This is one of THOSE recipes. Local honey, cream cheese and fresh strawberries bring this baby together in a delicious way.

2 c heavy cream
6 tbs white granulated sugar
2 tsp vanilla extract
1-8oz pkg cream cheese
1 c white granulated sugar
¼ c white rum
1 c flaky layer butter biscuits
1 lb fresh strawberries, hulled and sliced
1 c white granulated sugar
1 tbs white rum
¼ c local honey

Add the first 3 ingredients to a chilled mixing bowl. Use an electric mixer to beat until peaks form. In a seperate bowl, beat together the next 4 ingredients. Add the cream cheese mixture to your freshly made whipped cream and beat everything together for 3-5 minutes until well combined. Transfer to fridge and allow to cool while you prepare the remaining ingredients.

Bake biscuits according to package directions.

Meanwhile, add sliced strawberries, sugar and rum to a sauce pot. Bring to a boil over medium high heat. Then, reduce to a simmer for an additional 5-10 minutes stirring often until all of the sugar has dissolved.

Once the biscuits are done, serve 2 per person. Assemble by tearing the biscuit layers away from eachother (see picture) and drizzling the layers with honey and a little of the strawberry mixture. As you drizzle and sauce, replace each layer, ending with the biscuit cap. Finish off with a dollop of house-made whipped cream and voila! A fantastic summer dessert.