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S'mores Shortcakes

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  • Prep 30 min
  • Total 60 min
  • Servings 8
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Two summer staples come together in this dreamy dessert.
By Megan DeKok
Updated Mar 31, 2015
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  • 3/4 to 1 cup Gold Medal™ all-purpose flour
  • 1 cup graham flour or Gold Medal™ whole wheat flour
  • 1/3 cup graham cracker crumbs
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher (coarse) salt
  • 6 tablespoons butter, cubed, chilled
  • 1/2 cup plus 2 tablespoons milk
  • 3 tablespoons honey


  • 2 oz dark chocolate
  • 1/4 cup whipping cream

Whipped cream

  • 1/2 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla


  • 8 large marshmallows
  • 24 fresh strawberry slices
  • 16 fresh raspberries
Make With
Gold Medal Flour


  • 1
    Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • 2
    In large bowl, stir together both flours, the graham cracker crumbs, baking soda and salt with whisk. Add chilled butter cubes; rub butter into flour mixture with fingers until mostly incorporated.
  • 3
    In measuring cup, beat milk and honey with whisk. Pour over dry ingredients; stir gently with wooden spoon. Turn out onto floured work surface; knead a few times, adding a few more handfuls of flour until dough holds together nicely and isn’t too wet. Pat into 1-inch-high round.
  • 4
    Using biscuit cutter, cut out shortcakes; place on cookie sheet.
  • 5
    Bake 10 to 13 minutes or until light golden brown and thoroughly baked. Remove from cookie sheet to cooling rack. Cool completely.
  • 6
    Meanwhile, place chocolate in medium bowl. In very small saucepan, heat 1/4 cup cream over medium heat until small bubbles form on surface, but cream is not boiling. Pour cream over chocolate; beat with whisk until smooth. Refrigerate until thickened, about 20 minutes.
  • 7
    In small bowl, beat 1/2 cup cream, the powdered sugar and vanilla with electric mixer on medium-high speed until soft peaks form.
  • 8
    Set oven control to broil. Arrange marshmallows in broiler-safe pan. Broil about 5 minutes, checking every 2 minutes, until adequately toasted.
  • 9
    To assemble shortcakes, split shortcakes in half crosswise. Spread ganache on bottom halves; top each with berries and 1 toasted marshmallow. Cover each with top half of shortcake; top with whipped cream and 1 berry. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use hazelnut spread with cocoa instead of the ganache to speed up the process.
  • tip 2
    Sprinkle additional graham cracker crumbs inside to add additional texture.


Nutrition Facts are not available for this recipe
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