A friend of mine popped up in town recently and came over for dinner. Besides the social anxiety of making sure my home was presentable for my guest, I realized I didn’t have a chance to stop by the store to pick up any dessert. I panicked about how long it would take me to make a small cake or even a quick bread as she was en route and would be at my house within an hour.
Managing to calm myself down, I foraged for a few minutes and, armed with a few ingredients in my fridge, I was able to come up with one of the best (if I do say so myself) strawberry shortcake recipes ever! She arrived, we had dinner and a great dessert to boot, all under 30 minutes. Talk about sweets in a pinch! Here’s my quick take on a southern strawberry shortcake, to help even the most dire gal out in a pinch.
Ingredients
1 cup of halved strawberries
1/2 cup of heavy whipping cream
One can of Grands biscuits (southern homestyle work best)
3 tablespoons of sugar
Instructions
Pop open your can of biscuits and bake at 350 degrees until they’re risen and just slightly brown. This should take about 13-15 minutes.
While your biscuits are in the oven, combine the halved strawberries and two tablespoons of sugar in a small pan over low heat. You could also add a quick splash of lemon juice to brighten the strawberry flavor.
What we’re doing is macerating the strawberries, and making a compote of sorts. Over medium heat, keep stirring til the strawberries thicken. At first, they’ll release a ton of water, just keep stirring until that evaporates. 
The natural pectin in the strawberries (and even the lemon juice) helps with thickening and before you know it they’re done. Set aside the strawberries to cool.
Your biscuits should be done at this point. Take them out of the oven and set aside on a baking rack to cool slightly. As your biscuits and compote cool, grab a whisk and a small bowl and start whipping up your whipped cream. This takes about 5 minutes (and doubles as a nice arm workout).
With your cooled components, it’s time to assemble. Halve a biscuit, spread the compote onto your plate and layer some of it onto the halved biscuit with some whipped cream. Top with a dollop of whipped cream, and garnish with a basil or mint leaf.
There you have it! Strawberry Shortcake remixed. #NoRegrets
Let us know what you think or if you have any food recipes you’d like to see next.
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