The quick and easy yummy goodness of classic strawberry shortcake without all the fuss.
This strawberry shortcake is a semi-homemade version. If you follow me, you know I love recipes that are quick and easy. This is just that. The strawberries are fresh, but the biscuit mix comes from a box and I use store-bought whipped cream. When you have a hankering or are strapped for time, this does the trick.
If you are looking for an amazing, made-from-scratch recipe for strawberry shortcake, you must try this recipe right here. You won’t be disappointed.
While I may cut corners trying to keep things super fast and simple, I do recommend using fresh strawberries instead of frozen ones. If they aren’t in season, I suppose frozen could be used in a pinch.
Semi-Homemade Strawberry Shortcake
2 lbs. fresh strawberries
2/3 cup milk
1 tsp. vanilla
1 1/2 tbsp. of granulated sugar
1/2 cup water
Begin by washing your strawberries. Take off the stems and the leaves, and then cut them into quarters. Depending on the size of the berries, you may want to dice them a bit smaller than that.
Put the strawberries in a bowl. Pour in the water and sugar, and stir gently. Set the bowl aside for now. I usually let them sit in the bowl a bit so that the sugar can bring out the natural juices of the strawberries.
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
In a medium-sized bowl, combine the biscuit mix, milk, and vanilla. Drop spoonfuls of the mixture onto the lined baking sheet. You’ll want to be sure they are at least 2 inches apart. You should be able to form 8 – 10 biscuits, depending on the size of your dollops.
Bake them for 8 – 10 minutes or until they turn golden brown. Cool them slightly. You can either serve them warm or put them in an airtight container to save for later.
To serve, cut a biscuit in half and place it in a serving bowl or on a small plate. Spoon the strawberries over the biscuit, making sure to get some of the yummy juice seeping into the biscuit (the very best part!). Top with your favorite whipped cream, and enjoy.
Enjoy this staple of summer whenever you want a quick and delicious dessert.
semi-Homemade Strawberry Shortcake
- 2 lb fresh strawberries
- 2½ cups biscuit mix
- ⅔ cup milk
- 1 tsp vanilla
- 1½ tbsp sugar
- ½ cup water
- whipped cream
- Wash and quarter the strawberries, removing the stems and leaves.
- Place strawberries in large container. Add water and sugar. Stir gently, then cover and set aside.
- Pre-heat oven to 450°. Line baking sheet with parchment paper.
- Combine the biscuit mix, milk and vanilla in a medium sized bowl until no longer powdery.
- Drop spoonfuls of the mixture onto the lined baking sheet, at least 2 inches apart.
- Bake 8-10 minutes or until golden brown. Cool slightly.
- Cut biscuit in half and place in a dish or bowl.
- Spoon strawberries over biscuit. Top with whipped cream.