4th of July is just around the corner and excitement is an understatement in our neck of the woods. The 4th the past several years for us has meant Summer sunshine, fun activities outside, and great time with friends and family. This year promises to be no different! As we’re going to be in the mountains for the 4th, I’ve been looking for a tasty recipe that is delicious, not incredibly difficult to transport with us from the city, and fairly healthy. And hey, while I’m being high maintenance about my own recipe, I want it to look like a little taste of Americana, too! Thus enters the strawberry shortcake.
I know that making a strawberry shortcake from scratch isn’t too difficult, but what if we could make this delicious snack even easier? You know you can trust me to find or create any cooking or baking shortcut under the sun, and here’s one that you’re going to love.
4 Ingredient Strawberry Shortcake
Prep time: 10 minutes; Baking time: ~20 minutes
Total time: 30 minutes
Refrigerated Biscuits (I used Pillsbury Grand Jr. Golden Layers Buttermilk Biscuits that come in a pack of 5)
1 pack fresh strawberries
Granulated sugar (I used real sugar packets from the coffee shop because that’s what we had available)
Follow the directions on the pack of refrigerated biscuits you purchased in store. While they are baking, slice the strawberries into small, bite-sized pieces.
Once the biscuits are done, allow to cool until are at a temperature cool enough to handle. Open in the middle length-wise most of the way, following the layers. Evenly distribute the strawberries amongst the bottom layer of each of the biscuits. Sprinkle a little bit of sugar on each pile of strawberries (about 1/4 teaspoon.) Put in the refrigerator until you are ready to eat. The strawberries and sugar will soak into the biscuit, giving it a delicious flavor!
Once you are ready to eat, plate the full biscuit, along with the pile of strawberries. Pile two medium-sized spoonfuls of Cool Whip on top. Enjoy!
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