Just in Time For Mom’s Day: Easy Strawberry Shortcake

Okay. Mother’s Day is almost here. And if you’re anything like me, you’re freaking out just the tiniest bit because A) you kinda forgot about this holiday until you saw a commercial last night B) your money supply is so low that you no longer get receipts from the ATM because it makes you too sad, and C) you’ve already maxed out every bath and body store within a 100 mile radius of your house, and your mom will disown you if you get her another bottle of bubble bath.
So what’s a poor girl to do?
Make some bitchin’ strawberry shortcake.
I have found that no matter what, strawberry shortcake hits the spot — especially with moms. It’s light, it’s fruity, it’s sweet, and with this recipe, it’s so simple you could whip it up while studying for that last final.
2 quarts (32 ounces) fresh strawberries
1/3 cup plus 1 tablespoon sugar
1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
1 7-ounce can whipped cream

Slice the strawberries into a large bowl. Sprinkle with 1/3 cup of the sugar, toss, and set aside.
Separate the dough into individual portions and place on a baking sheet, sprinkle the tops with the remaining sugar, and bake according to the package directions. Let cool on the baking sheet for 3 to 5 minutes.
Slice each biscuit in half. Place the bottom half on a plate and top with some of the whipped cream. Spoon the berries and juices over the cream and sandwich with the remaining biscuit half.
Extra points if you add a little champagne. I mean, come on, you know how many hours this woman was in labor with you??

Spinlash? More like STUPIDlash
Spinlash? More like STUPIDlash
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