Strawberry Shortcake

Posted on February 2, 2009. Filed under: Desserts |

This is probably one of the easiest and and tastiest desserts. And you can add all different types of fruit. From fresh to frozen. I most often add peaches and raspberries. I can’t get enough of this when I make it.

Serves 8
1 tube refrigerated biscuits
1 1/2 gallon vanilla ice cream
1 c. heavy whipping cream
4 c. fresh strawberries
3/4 c. powdered sugar
1 tsp vanilla extract

Sliced the strawberries and mix them with 1/2 c. powdered sugar. Chill them in the fridge for an hour to allow the sugar to bring out the sweetness in the strawberries.

Whip Cream
Whip the heavy cream with a hand or stand mixer until it starts to form soft peaks. Then add the vanilla and 1/4 c. powdered sugar. Whip until stiff peaks form. Set aside int he refrigerator until ready to use.

Preheat the oven to 350 degrees.
Please the biscuit’s 2 inches apart on a cookie sheet. Bake for 10-12 minutes, or until they are golden brown.

You can allow them to cool completely, or serve them warm.

To assemble:
Cut each biscuit in half lengthwise. Pour 1/2 c. strawberries over the bottom layer of the biscuit, followed by 1 scoop vanilla ice cream. Put the top of the biscuit on the ice cream. Then dollop whip cream on top of the biscuit. Garnish with a mint sprig.


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