Quick Strawberry Shortcakes: A Sweet Beginning
I always find joy in making Quick Strawberry Shortcakes. This recipe is my go-to for a delightful dessert that never fails to impress. The best part about Quick Strawberry Shortcakes is that they are incredibly easy to make, thanks to the use of canned biscuits. Quick Strawberry Shortcakes are a perfect treat for a summer evening or any time you need a sweet escape. Let me share how this simple yet delicious dessert came to be a favorite in my kitchen.
Preparing the Strawberries
The first step in making Quick Strawberry Shortcakes is preparing the strawberries. I slice the fresh strawberries into bite-sized pieces and mix them with granulated sugar and a splash of Grand Marnier. This combination creates a delicious syrup as it rests in the fridge for an hour. The strawberries soak up the sweet and slightly tangy flavors, making them the perfect topping for the shortcakes. It’s always exciting to see the transformation as the strawberries become glossy and syrupy.
Baking the Biscuits
While the strawberries chill, I focus on baking the biscuits. I preheat the oven to 375°F and dip the tops of the canned biscuits in melted butter, then in turbinado sugar for that extra crunch. Arranging them on a parchment-lined baking sheet, I pop them into the oven for 10-12 minutes until they turn golden brown. The smell of the biscuits baking fills the kitchen with warmth and anticipation. Once out of the oven, I let them cool, eager to assemble the final dessert.
Whipping the Cream and Assembling
The last step is whipping the cream. I whip the heavy cream with powdered sugar until stiff peaks form, creating a rich and fluffy topping. Then, I slice each biscuit in half horizontally and start assembling. A generous spoonful of the strawberry mixture, complete with syrup, goes on the bottom half of the biscuit, followed by a dollop of whipped cream. I place the top half of the biscuit over this luscious filling, creating a delightful stack. Quick Strawberry Shortcakes are now ready to be served, promising a burst of flavors and textures in every bite.
Table of Contents
Chef’s Notes- Quick Strawberry Shortcakes
- Chill the Mixing Bowl and Whisk: For best results when whipping cream, chill your mixing bowl and whisk in the freezer for about 10 minutes beforehand. This helps the cream whip faster and stay stable longer.
- Taste the Strawberries: If your strawberries are particularly sweet, you might want to reduce the amount of granulated sugar. Adjust to taste.
- Maceration Time: Let the strawberries macerate for at least one hour, but if you have more time, letting them sit longer will develop a richer syrup.
- Biscuit Handling: Be gentle when slicing the biscuits in half to prevent crumbling. Use a serrated knife for a cleaner cut.
- Layering Technique: Ensure you get some syrup with each layer of strawberries to keep the shortcakes moist and flavorful.
- Presentation: Garnish with a mint sprig or a dusting of powdered sugar for a professional touch.
- Serving: These shortcakes are best served immediately after assembly. If you need to prepare in advance, keep components separate and assemble just before serving.
FAQ- Quick Strawberry Shortcakes
Can I make the whipped cream ahead of time?
Yes, you can prepare the whipped cream up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a quick whisk before serving if it has deflated slightly.
What if I don’t have Grand Marnier?
You can substitute any orange-flavored liqueur or use orange juice for a non-alcoholic version. Both will give you that citrusy kick.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture, but if you must use frozen, thaw them completely and drain excess liquid before macerating with sugar and liqueur.
How do I make the biscuits from scratch?
While the recipe uses canned biscuits for convenience, you can use a homemade biscuit recipe if you prefer. Just ensure they are buttery and flaky for the best results.
Is there a dairy-free option for whipped cream?
Yes, you can use coconut cream instead of heavy whipping cream. Chill a can of full-fat coconut milk, scoop out the solid cream, and whip it as you would dairy cream, adding powdered sugar to taste.