Don’t be fooled if you think that photo looks like it holds the secret to a real shortcake biscuit recipe. We actually just use store-bought biscuits (or ones made from a mix) for this semi-homemade take on the summer classic. After all, fresh strawberries, blueberries, and raspberries, along with homemade whipped cream, are the real stars here. After soaking the fruit with a bit of sugar and whipping up cream and sugar, you’ll halve the biscuits, and use them to sandwich a mixture of fruit and cream. This is what long summer nights are made of. (And yes, we’re referring to the dessert and our little shortcut.)
2 pounds berries (such as raspberries, blueberries, or sliced strawberries)
⅓ cup plus 2 tablespoons granulated sugar
1 cup heavy cream
8 biscuits, store-bought or made from a mix
Sat fat 8g
How to Make It
In a large bowl, toss the berries and ⅓ cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).
In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.