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.
- 4 Trader Joe’s Shortcake Biscuits
- 1 package Driscoll Berries Strawberries hulled
- 2 Tbsp sugar
- Can of Whipped cream
- Cut each strawberry into quarters. Mix half of it with 2 Tbsp sugar and set aside.
- Warm a biscuit in the oven for 2 mins. Break a biscuit per serving into big pieces into a bowl.
- Mix the sweetened and unsweetened strawberries together. Laddle cut strawberries over the biscuit. Add whipped cream.