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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.)

Kate Merker

Gallery

Credit: John Kernick

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

379 calories; fat 20g; saturated fat 8g; cholesterol 41mg; sodium 549mg; protein 5g; carbohydrates 49g; fiber 3g.
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