DIY Infused Strawberry Shortcake Tart

This article is sponsored by Ardent LLC.

HiVi Higher-Up Jen McCown takes this nostalgic ice cream truck favorite and elevates it to the highest degree for adults to enjoy all season long. Perfect to share or to indulge, this tart is a surefire hit at the next summer potluck.   

First, meet Jen: Jen discovered cannabis for its healing powers in her early adult life. The interest and passion for the plant was ignited by her mother’s illness, who was also a recovering addict. Since then she’s been an advocate and student, learning how cannabis is tied to our physical and mental health. Now, as a new mother she is navigating how it can also be an aid or tool for parents: especially those battling mental illness.

As a mother, cannabis means I can connect back to the joy of being a kid, letting go and remembering how beautiful the world can be when you see it for the first time. 

Strawberry Shortcake Tart

Ingredients:

Crust:

• 1/2 cup melted canna butter
• Roughly 2 Cups Graham Crackers finely crushed
• 1/3 Cup Brown Sugar
• 1/8 Tsp salt

Filling:

• 1 8oz pk softened Cream Cheese
• 1/2 cup strawberry purée from fresh or frozen berries
• 2.5 tbsp honey
• 2.5 tbsp brown sugar
• 1/2 cup whipping cream
• Pink food coloring • Optional

Directions:

Crush graham crackers in ziploc bag with rolling pin or in a food processor. Combine with melted canna butter, brown sugar, and salt. Form in tart pan and chill in fridge while you prepare the filling.

Beat softened cream cheese for about 1 minute till starts to get fluffy. Add in brown sugar, mix, add honey and mix. Slowly fold in strawberry purée and use your best judgement. You want enough strawberry for flavor and color but you don’t want the filling to become too watery. Some berries will be more juicy then others so add what you think is best!

Whip cream until stiff peaks form and fold into filling. I like to add a couple drops of pink food coloring to make the color pop, but this isn’t necessary. Pour filling into chilled crust, smooth and place back in the fridge for no less than 4-6 hours or will be fine over night as well.

Once chilled, add garnish. Serve and slice. ENJOY ?

Watch the complete recipe video here.