Strawberry shortcakes

This dessert has always intrigued me. I've seen it so many times in magazines, but have never made it. I think the visual of the cartoon Strawberry Shortcake has always deterred me for some reason, but this weekend I decided to push aside any animated fears and make the fruit filled creamy dessert. The entire day started with me telling myself I would bake fresh shortcakes for this sweet. I held my ground until I wandered past the bakery display at Whole Foods and found biscuits just waiting to be purchased for my very meal. Moral of the story...store bought goods are just as tasty as the homemade kind (hey I made everything else!)


It only takes a few simple ingredients and a bit of assembly time to make the fluffy dessert. Even after the first and second bites, I didn't feel any remorse for succumbing to the pre-made ease of store bought pastries.





Strawberry shortcakes (serves 2)

2 biscuits
1 cup heavy whipping cream
1 vanilla beat
2 tablespoons sugar
10-15 strawberries, sliced
1/4 cup water

Beat the whipping cream in medium bowl with 1 1/2 tablespoons sugar. On a cutting board, slice the vanilla bean in half lengthwise, then use the back of a knife to scrape out seeds. Mix seeds into whipped cream.

In a small saucepan, boil 3/4 of sliced strawberries with remaining sugar and water until syrup is formed.

Slice biscuits in half. Spread one half with strawberry syrup, dollop of whipped cream, and the other half of the biscuit. Add another spoonful of cream and top with fresh strawberries.