Easy Strawberry Shortcake
When you're short on time, but still want dessert, this weeknight version of Strawberry Shortcake hits the sweet spot and couldn't be easier to make.
Servings 8
Calories 320kcal
Ingredients
- 3 cups (470 g) fresh strawberries, chopped
- 1/4 cup (59 g) granulated white sugar
- 1 can (16.3 ounce/462 g) refrigerated store bought pre-made homestyle biscuits
- 1 cup (500 ml) heavy cream, cold
- 1/4 cup (32 g) confectioners' sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) pure vanilla extract
Instructions
- Prepare biscuits according to package directions. Cool completely.
- Place a medium-sized ,metal bowl you will use to make the whipped cream into the refrigerator for fifteen minutes. This could also be the bowl of your stand mixer.
- In another medium-sized bowl, combine the strawberries and granulated white sugar. Allow them to macerate for at least 15 minutes. After 15 minutes, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.(You don't want to mash all the berries, just enough of them for their juices.) Let them sit while you whip the cream.
- Remove the chilled bowl from the refrigerator. Use it to beat the heavy cream, confectioners' sugar, lemon juice and vanilla using a hand-held or stand mixer. Beat until stiff peaks form; about 3-5 minutes.
- To assemble strawberry shortcakes, split each biscuit in half and layer with whipped cream, strawberries and biscuit top.
- Garnish with a dollop of whipped cream and a spoonful of strawberries.
Notes
Please see the frequently asked questions sections in the post above for the best success with this recipe.
Nutrition
Calories: 320kcal | Carbohydrates: 39.7g | Protein: 3.4g | Fat: 17.2g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Cholesterol: 40mg | Sodium: 570mg | Potassium: 117.5mg | Sugar: 17g | Vitamin C: 56mg | Calcium: 1mg | Iron: 9.1mg