No fuss Strawberry Shortcake Recipe

It’s National Strawberry Shortcake Day!

I decided to join in on the festivities when Driscoll’s Berries asked me if I would. I am a pretty big fan of Strawberries so there was no way I would skip participating. But coming up with a recipe from scratch was a problem given that I have been working long hours lately with a new project at work.  So I got creative and made a working mom’s quick Strawberry Shortcake!

I got these delicious Shortcake biscuits from Trader Joes, bought some Driscoll Berries Organic Strawberries and some whipped cream. It took me less than 2 minutes to make the recipe and less then that for the kids to wolf it down. Before I share my recipe (hmmm.. can you really call it a recipe?) , here are a few interesting trivia about Strawberries:

  • California out-produces all of the strawberries grown across American and the world.
  • Each strawberry has 200 individual seeds.
  • The earliest printed recipe for Strawberry Shortcake was found in a cookbook published in 1847, “The Lady’s Receipt-Book” by Miss Leslie.
  • Strawberry Shortcake Parties became popular in the US around 1850, celebrating the coming of summer.
  • The Shortcakes are actually biscuits but other popular cake bases are angel food, pound cake, sponge cake and corn muffins.

No fuss Strawberry Shortcake Recipe
  • 4 Trader Joe’s Shortcake Biscuits
  • 1 package Driscoll Berries Strawberries hulled
  • 2 Tbsp sugar
  • Can of Whipped cream
  1. Cut each strawberry into quarters. Mix half of it with 2 Tbsp sugar and set aside.
  2. Warm a biscuit in the oven for 2 mins. Break a biscuit per serving into big pieces into a bowl.
  3. Mix the sweetened and unsweetened strawberries together. Laddle cut strawberries over the biscuit. Add whipped cream.


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