Tag: strawberry shortcake

Individual Strawberry Short-Cut Shortcakes

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

Shortcut Cupcakes

There’s nothing like baked treats made from scratch, but taking a shortcut can create something just as delicious – as was the case when I recently made Strawberry Shortcake Cupcakes and Cinnamon Roll Cupcakes. The shortcut for these cupcakes came in the form of using packaged cupcake mix. I came across these Betty Crocker Cupcake mixes that are perfectly proportioned for 12 cupcakes.

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I got the idea for the Cinnamon Roll Cupcakes from a fellow bloggers website – Eat My Shortbread – and while she made hers from scratch I mixed in about 1/2 cup of sour cream to the batter of the yellow cupcake mix. Once I had my batter divided up among my twelve-cup muffin tin I swirled in a mixture of  cinnamon, brown sugar and melted butter. After baking for 15 minutes this was the final product.

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For the frosting, I made a Cream Cheese frosting and piped in on to each of the cupcakes and then sprinkled them with cinnamon.

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I usually make Strawberry Shortcake as a whole cake but decided to try out my method of making the cake on a smaller scale… i.e. cupcakes. To start I followed the directions to make the cupcakes on the white cupcake package. I then used a cupcake corer to make a hole in each of the cupcakes to fill them.

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For the filling I made fresh whipped cream and folded in chopped strawberries.

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I then filled each of the cupcakes. I actually made too much of the filling but it definitely didn’t go to waste… It was a nice afternoon snack.

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For the frosting I whipped up another batch of whipped cream and piped it on to each of the cupcakes.

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Overall the cupcakes were a hit, especially the Cinnamon Roll ones.

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Cream Cheese Frosting

2 8 ounce packages cream cheese, softened

1 stick unsealed butter

2 cups confectioners’ sugar

1 teaspoon vanilla extract

In a medium bowl cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.

Whipped Cream

1 cup heavy cream, cold

2 tablespoons confectioners’ sugar

Chill a large bowl (stainless steel or glass) and a whisk or mixer beaters for 30 minutes. Combine the heavy cream and sugar in the bowl and whisk or beat at medium speed until cream holds soft peaks. Yields approximately 2 cups.