Easy Biscuit Strawberry Shortcake
Easy biscuit strawberry shortcake - sweet strawberries piled onto baked store-bought buttery biscuits with a dollop of homemade whipped cream.
Servings: 6
Calories:
Ingredients
- ½ cup Sugar
- 1 Lemon Zested
- 6 Frozen Buttermilk Biscuits see blog post
- 2 cups Clean and Cut (quartered) Strawberries
- 1 cup Heavy Whipping Cream
- 2 tsp Vanilla
- Fresh Mint for Garnish (optional)
Instructions
- Preheat the oven accordingly to the frozen biscuit package. If using the Mason Dixie brand, preheat to 350F.
- In a bowl, mix together the sugar and lemon zest. Using your fingers pinch together and rub so that the lemon zest is incorporated into the sugar and becomes fragrant. This will be used for the biscuits and strawberries (step 3 and 4).
- Place the biscuits on a sheet pan and sprinkle a little of the sugar lemon zest mixture onto the top of the biscuits. Bake them accordingly to the package instructions. If using the Mason Dixie brand, bake 9-10 minutes.
- While the biscuits bake, in a small bowl add the cut strawberries and the remaining of the sugar lemon zest mixture (about 1/3 cup). Stir to combine and set aside.
- In a bowl add the heavy whipping cream and whisk until a soft peak forms. Add in the vanilla and continue to whisk until it forms stiff peak. You can do this with a stand mixer with a whisk attachment, with a hand mixer or by hand with a whisk. See the blog post for more direction.
- Once the biscuits are cool, slice in half and add strawberries and a spoonful of the sweetened strawberry juice.
- Layer on the whipped cream and top with a biscuit top.
