• Preheat your oven to 375º Fahrenheit. Line a cookie sheet with parchment paper.

Shortcake Mini Biscuits

• Cut each biscuit into 4 equal pieces. Roll each piece into a small ball and shape into a small disc.
• Stir the granulated sugar and cinnamon in a shallow bowl.
• Dip each flattened biscuit disc into the melted butter. Allow to drip off any excess butter. Coat the biscuit disc cinnamon sugar mixture and coat the outside.
• Place the cinnamon sugar biscuits on the cookie sheet, spacing them about 1” apart. Bake for 8-10 minutes. Cool on the pan for 5 minutes before moving to a cooling rack to cool completely.

Assembly

• Slide a biscuit onto a skewer, next slide a strawberry slice onto the skewer. Keep adding the biscuits and strawberries, taking turns with each one, until the skewer has 4 mini biscuits and 3 strawberry slices. The skewer should start and end with a biscuit piece. Repeat.
• Melt the white candy in a microwave safe bowl in 30 second intervals. Stir in between. Repeat until the candy melt is smooth. It will take 3-5 minutes.
• Drizzle each skewer with white chocolate. Set aside to allow the white chocolate to set.

Heavy Cream for Dipping

• Beat the heavy whipping cream and vanilla extract in a large mixing bowl on high speed until soft peaks form.
• Add the powdered sugar slowly, one tablespoon at a time until stiff peaks are formed.
• Serve the Strawberry Shortcake Skewers with a side of whipped cream.