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


Ingredient Checklist


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).

  • 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.