Even though August is quickly coming to an end there is still some summer fun to be had. July flew by for me for a bunch of reasons, so I am little behind in posting fun warm-weather desserts on here. But the one I am sharing today is quick, easy and perfect for summer evenings. It’s an Individual Strawberry Short-Cut Shortcake. What makes it a short-cut? Taking the work out of making the biscuits by using refrigerated biscuits that are ready in just under 15 minutes in the oven.
The other steps for this dessert are just as simple. Combine sliced strawberries with sugar and refrigerate for at least 2 hours so the berries can release their juices. And whip up a batch of fresh whipped cream with 3 simple ingredients – heavy whipping cream, confectioners’ sugar and vanilla extract.
Once the biscuits have cooled it’s time to assemble your dessert. Slice the biscuits in half and place a healthy dollop of whipped cream on the bottom half and then top with the strawberries along with some of their juices. Top with the remaining half of the biscuit and enjoy! It doesn’t get much easier than that.
Individual Strawberry Short-Cut Shortcakes
Ingredients:
For the strawberries:
1lb. fresh strawberries, sliced
1/3 cup sugar
For the whipped cream:
1 1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
Pillsbury Grands Southern Homestyle Original Biscuits – 8 count
Directions:
In a medium bowl stir together the sliced strawberries and sugar. Cover and refrigerate for 2 hours.
Bake the biscuits per the instructions on the package – On an ungreased cookie sheet in a 375F oven for 12 minutes, or until golden brown. All to cool to room temperature.
While the biscuits cool make the whipped cream. Add the heavy whipping cream, confectioners’ sugar and vanilla extract to a medium bowl and beat with a hand mixer on medium speed until stiff peaks form. Refrigerate until ready to serve.
To serve, slice the biscuit in half and place the bottom on a plate or in a bowl. Top with a hearty scoop of the whipped cream and then drizzle the strawberries – including the juice – on top and then cover with the top half of the biscuit. Enjoy!
Recipe first appeared on Bead Yarn & Spatula
Bead Yarn & Spatula 