Easy strawberry shortcake recipe

FRESH JUICY STRAWBERRIES

4th of July cookouts are the perfect excuse for strawberry shortcake made with buttermilk biscuits and fresh whipped cream. Quick & easy to assemble and even easier to devour!  

4th of July Strawberry Shortcakes

This Strawberry Shortcake Recipe is a very easy one. Buttermilk Baking Powder Biscuits can be made ahead and frozen until ready for shortcake. If you don't want to make the biscuits from scratch, you can purchase biscuits or sponge cakes from the market. Thaw 30-45 minutes before using. Fresh ripe strawberries can be sliced, sugared and refrigerated overnight to save time. Even the sweetened whipped cream can be made a few hours before assembling. Just a few minutes in the kitchen and you're ready to entertain!

Sweetened Strawberries for Strawberry Shortcake

• 1 quart or more of red-ripe fresh strawberries, hulled
• 3/4 cup sugar
• 1 Tablespoon Grand Marnier (optional)

Sugaring the Strawberries

• Wash and drain strawberries. Slice strawberries to desired size.
• Sprinkle with sugar and Grand Marnier and lightly fold together.
• Set aside or refrigerate for at least 30 minutes for sugar to disolve, or until ready to use.

Sweetened Whipped Cream Recipe

• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

How To Make Whipped Cream

• Whip heavy whipping cream until semi stiff.
• Add powdered sugar and vanilla and whip until stiff. Do not over whip cream.
• Refrigerate until ready to assemble shortcakes.

Assembling the Strawberry Shortcakes

• Split Buttermilk Biscuits in half and lay the bottom half down in a pretty bowl.
• Spoon some strawberries and juice on top. How much is up to you.
• Next, pipe or spoon some whipped cream on top of the strawberries.
• Place the top half of the buttermilk biscuit on top and repeat with strawberries and whipped cream.
• Once assembled, these strawberry shortcakes should be eaten within 30 minutes as they will begin to soak through.