I found some Louisiana strawberries on sale on my last grocery run so I bought several packages for us and the neighbors. Now, I have a craving for strawberry shortcake.
I did the slicing and sugaring the strawberries as soon as I got home. If you do it the night before, they will get super juicy. Doing the prep early also helps the dessert come together quickly before serving. But even in the 20 minutes it took my biscuits to go from frozen to baked, the strawberries released plenty of liquid.
If you don’t want to adultify your whipped cream, add a teaspoon of vanilla instead.
Super strawberry flavor and the light orange flavor to the whipped cream is great.
1 lb (about 2 cups when sliced) fresh strawberries, hulled and sliced
1/4 cup sugar
1 cup whipping cream
1 tablespoons sugar
2 teaspoons Grand Mariner
In large bowl, mix strawberries and 1/4 cup sugar; set aside to macerate. The sugar will draw the moisture out of the fruit, creating a sweetly fruity syrup.
Make biscuits if you’re doing so. Warm them if already made. Cut in half.
Using a mixer, beat the heavy cream and sugar until soft peaks form, about 2 minutes. Add in liquor and beat for a minute more.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and a few more strawberry and then the shortcake top. Spoon more strawberries and their juices over the top and then a final layer of whipped cream.