Summer’s favorite dessert is ready in under an hour. Tillamook Greek Yogurt, Extra Creamy Butter, Cream Cheese Spread, and (of course) Ice Cream all play their part in making this a decadent treat for a warm evening.
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Sift the flour, sugar, baking powder, and salt in a large bowl.
Add the cold butter and cream cheese into flour mixture with a pastry blender.
Stir in cold half-and-half and mix into dough.
Roll the dough into a rectangle about 1 inch thick and cut into 6 squares. Place on a parchment-lined baking sheet and brush with butter.
Bake in preheated 425-degree oven for 12-15 minutes until golden.
Strawberries & Whipped Cream
While the biscuits bake…
In a bowl, slice strawberries and toss with sugar and balsamic vinegar. Set aside on the counter for 30 minutes.
Whip cold heavy cream, sugar, and vanilla on medium speed for about 3 minutes. Add Tillamook Greek Yogurt and whisk until incorporated.
Stack & Serve
Place scoops of Tillamook Vanilla Bean Ice Cream and Tillamook Oregon Strawberry Ice Cream between the biscuits, layer with strawberries, and top with your homemade whipped cream. Enjoy!
