Growing up Strawberry Shortcakes consisted of some little store-bought pound cake disk, strawberries and whip cream from a tub.
I wasn’t a fan.
Then as an adult I learned about another type of Strawberry Shortcake that was made up of a yummy, crumbly biscuit top and bottom, strawberries that are coated in sugar and freshly whipped cream.
I make my biscuits in a muffin pan, so they have a nice shape and are easier to plate up for a fun breakfast or summer time dessert.
Here is what you will need:
- 4 cups of sliced strawberries.
- ½ cup of sugar.
- 2-1/3 cup of biscuit mix.
- ½ cup milk.
- 3 Tablespoons sugar.
- 4 Tablespoons melted butter.
- 1 cup heavy cream.
- 1 teaspoon vanilla.
- 1 Tablespoon sugar.
Here is what you need to do:
Preheat oven to 425 degrees. Slice up your strawberries, add the sugar, give a good toss and set it aside.
In a large bowl mix together the biscuit mix, milk, sugar and melted butter.
Place a spoonful of the batter into each cup of a lined muffin pan and bake for 15 minutes.
Remove from oven and sprinkle each top with a little bit of sugar.
Whip up your heavy cream with vanilla and sugar.
And its time to assemble.
Slice open your biscuit muffin, plate the bottom of the muffin, add cream, strawberries with a spoonful of juice, more cream and…
Cap it off with the top of your biscuit muffin.