One of my favorite summer time desserts is the Strawberry Shortcake. There’s so many different ways to make it, but I developed a foolproof, in no time recipe that, well, cheats a bit. It’s summer, it’s busy, it’s hot, and I want my dessert now! A little fudging on the amount of work doesn’t make this any less delicious!
I use Bisquick for my biscuits. Simply follow the directions on the package. Sometimes I grab the five biscuit package, or the big box, just follow the directions. Now, add the juice from a whole lemon and zest half the lemon into the mix. Now, drop a biscuit onto your pan, the uglier looking, the better. Mix an egg white with a tablespoon of water and brush the tops of the dropped dough and bake according to directions.
While the biscuits are baking, dice up three cups of strawberries, I usually get this from two full containers. In a bowl, mix the berries with half a lemon and a tablespoon of sugar. Toss until covered and put in refrigerator. Once the biscuits are done, allow them to cool completely, or they’ll melt your whipped cream.
Split open one of the biscuits, they should be slightly fluffy and moist. From the bowl of strawberries, spoon liquid from the bowl onto the bottom of the roll. Then layer a plentiful amount of strawberries on the biscuit. Now, shake that can of real whipped cream (I opt for the non-oil, all cream one) and go crazy. Put the top on and add more whipped cream if you’d like.
This easy short cake is tangy and zippy thanks to the addition of the lemon juice and zest. Between the sweet strawberries and the tangy lemon, I think it captures summer perfectly. It’s quick enough to whip up after dinner or if you have surprise guests. Let me know if you try it out in the comments below!
Enjoy!
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