Enjoy fresh strawberries between layers of buttermilk biscuits and whipped cream! This recipe for Strawberry Shortcake uses a shortcut to make it extra-easy so you can enjoy this sweet treat anytime you’d like!
I just realized that my last few posts have consisted of recipes that are very “golden”… Slow Cooker Turmeric Chicken, Hamburger with Baked Onion Rings, and Golden Chicken Casserole! Well, now it’s Spring, and it’s time to add some color! Plus, it’s strawberry season here in Florida, so it is the perfect time to share an easy idea for Strawberry Shortcake!
I have been buying strawberries every week since the beginning of February and my family and I have been enjoying them as a side during breakfast and lunch. This fiber-rich berry is also great for dessert when simply topped with a little whipped cream and chocolate sauce! However, at least once a year, I like to serve my favorite berry as a classic Strawberry Shortcake! Here’s how I make it extra easy and extra special…
Obviously, the star of this dish is fresh strawberries! An optional syrup makes them extra sweet and homemade whipped cream makes them extra special! What makes this dish extra easy is the biscuits that I purchase at my local grocery store bakery!
- Fresh Strawberries: I like to purchase 2 lbs of fresh strawberries, which is more than enough for 6 shortcakes!
- Buttermilk Biscuits: The key is to find quality, fresh baked biscuits that you know are good! Don’t settle for frozen biscuits or biscuits in a can. If you have your own recipe for biscuits then go for it! You can always replace the classic biscuit with slices of pound cake or angel cake for variation.
- Heavy Whipping Cream: I usually stick to Redi Whip when I need whipped cream, however, there really is no comparison to whipping up your own at home! It’s so easy and worth the effort to make this dessert extra special.
- Sugar: Just a couple of packets of Stevia is enough to sweeten the berries and the whipped cream. Each packet is equivalent to 2 tsp of sugar. You could also use cane sugar or coconut sugar to sweeten the berries or powdered sugar to sweeten the cream.
- Vanilla Extract: An optional 1 tsp of vanilla, mixed with the cream while whipping, will provide a nice flavor.
- Strawberry Syrup: This ingredient is totally optional. The syrup adds a bit more sweetness and provides more liquid to soften the biscuits. I like to drizzle it over the berries when I’m assembling the shortcakes. I’m a huge fan of all the Blackberry Patch syrups because they only have 3 simple ingredients: fruit, cane sugar and lemon juice. The syrups are also great for topping ice cream, yogurt, pancakes, and waffles! Look for them in the maple syrup aisle.
I’m not one to spend a lot of time making desserts, but, I do love dessert! I just want to make sure that when I have dessert, or serve it to my family, that it is worth the calories and fairly low in sugar. I also like to make desserts that are simple. My Easy Strawberry Shortcake meets all criteria… definitely worth the calories, low in sugar, and very simple!!
- Prep the Strawberries: The most time consuming step is prepping the strawberries. After a quick rinse I like to thinly slice them (this makes it seem like you have a lot more!). Then, add a packet of Stevia or 2 teaspoons of sugar to sweeten. If your berries are already sweet, skip this step, especially if you plan to add the strawberry syrup later on. Allow the berries to sit for at least 15 -30 minutes at room temperature. This will release the natural juices.
- Whip the Cream: While the strawberries are sitting, prepare your whipped cream. Tip: to whip up your cream quickly, place the bowl and whisk attachment in the freezer for at least 10 minutes beforehand. As you beat the cream on high, add the sugar and vanilla (optional) and continue to beat until stiff peaks form. You can prep this ahead and store in the refrigerator until ready to serve.
- Optional Syrup Dispenser: Not only is the syrup optional, but this cute little squeeze bottle is too! I just wanted to show you, because it’s one of my new “favorite things”! Using a squeeze bottle allows me to control the amount of syrup and to be more precise with how I want it to look on the plate! Yes… this seems out of place for a lazy cook like me, but it’s just something fun to have around and use once in awhile! You can buy a pack of them on Amazon (affiliate link) then use them with any kind of sauce you can think of!
Assemble, Serve and Enjoy!
Assembling the Strawberry Shortcake is super-simple! It really does not require step-by-step photos… but what can I say… I enjoy putting these pictures together! There is no wrong way to assemble this dessert. Experiment and get everything on the plate however you’d like! I will say that I have prepared it before with the whipped cream on top, and I decided that I prefer placing the whipped cream in the center, so the biscuit is on top. It tastes the same anyway you do it!!
As soon as I finished taking pictures of this dish… I took a seat outside on my lanai, propped my feet up, and devoured it while savoring every single bite! It was the perfect finish to my light lunch (salad with crackers). This dish is so easy you can enjoy it anytime… with lunch, as an afternoon snack, for a family get-together or as a simple dessert any night of the week. Take advantage of the local strawberry season in your area and make this classic!
EASY STRAWBERRY SHORTCAKE
- 2 lbs fresh strawberries, thinly sliced
- 6 buttermilk biscuits, (ideally from a bakery)
- 1 1/2 cups heavy whipping cream, (makes 3 cups whipped cream)
- 2 tsp sweetener for strawberries (stevia, cane sugar, or coconut sugar)
- 2 tsp sweetener for whipped cream (stevia or powdered sugar)
- 1 tsp pure vanilla extract (optional)
- 1 bottle strawberry syrup (optional)
- Place mixing bowl and whisk attachment in freezer.
- Thinly slice strawberries and place in a bowl. Add 2 tsp sweetener; stir to coat berries. (Sweetener is optional.) Allow strawberries to sit at room temperature for at least 15 minutes.
- Add cold whipping cream, vanilla extract and sweetener to chilled bowl. With electric mixer on High speed, beat until stiff peaks form (3-5 minutes). Cover and refrigerate whipped cream until ready to serve.
- Split biscuits in half and assemble shortcakes: bottom half of biscuit, lots of strawberries, strawberry syrup (optional), whipped cream (1/2 cup each), top half of biscuit.
- Serve immediately and Enjoy!