That's why we’ve whipped up three fail-proof, time-sensitive, cuh-razy good recipes. With just a few basic ingredients and a little confidence, you’ll have a dessert worthy of serious admiration. If you can bring yourself to share, that is.
Strawberry Shortcut Cake
Nothing says summer like a sweet, fruity plate of strawberry shortcake. But there’s nothing short about the recipe, except our temper about two hours in when we’re still whipping heavy cream and waiting for biscuits to cool. So, we’re going to skip the drama and go straight to the good stuff. This revamp is just as rich and fluffy as the original, with about sixteen fewer steps. Individual portions can be stored easily in the freezer for over a week, making them a great treat for impromptu summer dinner parties. Or a midnight snack. Or breakfast.
What You'll Need:
1 tube Pillsbury Grands Homestyle biscuits
1 half-gallon vanilla bean ice cream
2 cups fresh strawberries
Step 1: Pop open the biscuits, and bake ‘em up as directed.
Step 2: Pop 'em in!
Step 3: Chop strawberries into thick slices. Don’t get too fussy here — they’ll get more smushed in the next step.
Step 4: Scoop ice cream into a large bowl.
Step 5: Mix in strawberries until well incorporated.
Why are you doing all this chopping and mixing, instead of just buying strawberry ice cream? Simple: it tastes better. Generally, strawberry ice cream isn’t made with high-quality vanilla. And who wouldn’t take a fresh, juicy berry over one that’s been frozen for months? What you’ve just whipped up will taste as rich, creamy and fresh as ice cream made from scratch. Don’t believe us? Take a taste (like you haven’t already).
Step 6: If your ice cream is too mushy to scoop, just pop it back in the freezer for a few minutes while you prep the next step.
Step 7:Slice biscuits in half,
Step 8: Spoon about a half-cup scoop onto to the bottom slice.
Step 9: Replace the top.
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