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Easy Strawberry Shortcake Recipe

Yum! 

Helpful Hints

~ If berries are ripe and sweet, skip the sugar and just toss with zest, juice and vanilla

~ For best volume, chill the bowl and beater in the freezer for at least 30 minutes before whipping the cream

** For this easy strawberry shortcake recipe, use frozen Southern-style buttermilk biscuits or ready-made biscuits from the grocers deli case.  Bake or reheat according to package directions.  

~ Also try slices of ready made cake such as angel food cake or pound cake (try chocolate, lemon or orange).  Cake slices can be slightly toasted in a 350 degree F. oven for about 5 minutes (optional)

~ If available, use bakery scones or shortbread 

~ I do not recommend canned, refrigerator type biscuits because they can be too soft and doughy.  

Make Ahead Checklist

c The whip cream can be made up to one hour in advance

Easy Strawberry Shortcake Recipe

Serves 8

2 pints strawberries, cleaned, hulled and sliced

1-2 tablespoons granulated sugar (optional)

1 teaspoon grated orange zest

2 tablespoons orange juice

Dash of vanilla extract

**Ready made biscuits, cake or other pastry.  See Helpful Hints

1 cup heavy whipping cream

1 tablespoon sugar, superfine if available

Dash of vanilla

Place prepared strawberries in large bowl and toss with the sugar, zest, juice and vanilla.  Refrigerate for up to 2 hours to allow the flavors to meld.  Allow strawberries to stand at room temperature about 20 minutes before assembling shortcakes

For cream: Place the cream, sugar and vanilla in a chilled stainless steel mixing bowl.  Beat on low speed until the sugar is dissolved and soft peaks form 

Slice slightly cooled biscuits in half.  Place 1-2 tablespoons of strawberries on bottom half of biscuit, spoon a small dollop of whipped cream on top of berries.  Position top half of biscuit on the side. 

For cake slices: thinly slice and use one piece for the bottom and one piece for the top.  Finish as for biscuits.