Very Dairy Strawberry Shortcake Dip

½ cup heavy cream

1 (3 ounce) package cream cheese, softened

1 tablespoon confectioners sugar

2 tablespoons milk

1 ½ teaspoons strawberry jam

1 ¼ cups all-purpose flour

1 ¾ teaspoons baking powder

2 tablespoons white sugar

½ teaspoon salt

¼ cup shortening

1 egg yolk

½ cup buttermilk

12 toothpicks

½ pound strawberries, cut into 1/2-inch slices

1 tablespoon strawberry jam

Beat heavy cream in a large bowl with an electric mixer until stiff peaks form.

Cream together cream cheese, confectioners sugar, milk, and 1 1/2 teaspoon strawberry jam in a separate large bowl.

Fold whipped cream into the cream cheese mixture.

Cover and refrigerate until ready to serve.

Preheat an oven to 350 degrees F (175 degrees C).

Whisk together flour, baking powder, white sugar, and salt in a large bowl.

Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs.

Beat together egg yolk and buttermilk in a small bowl, then stir into the flour mixture until moistened.

Turn the dough out onto a lightly floured surface and knead for five or six turns. Pat or roll the dough out into a 1/2 inch thick round.

Cut dough out with a 1-inch biscuit cutter and place on a baking sheet.

Bake in the preheated oven until golden brown, 10 to 15 minutes.

Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.

Cut the cooled biscuits in half .

Skewer half a biscuit on a toothpick, followed by a strawberry slice and another biscuit half.

Swirl 1 tablespoon strawberry jam decoratively into the chilled dip and serve with the strawberry shortcake skewers.