Summer calls for simple, delicious desserts, and this easy no-bake strawberry shortcake recipe is the perfect answer. Forget the oven; this recipe requires no baking, making it ideal for hot summer days when you want a cool, sweet treat without heating up the kitchen. This recipe delivers a delightful balance of juicy strawberries, fluffy whipped cream, and buttery shortcakes, all without any complicated steps.
What You'll Need:
For the Strawberry Topping:
- 2 pints fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Shortcakes:
- 1 (16-ounce) package refrigerated biscuits (such as Pillsbury Grands!)
- 4 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Strawberry Topping:
In a medium bowl, gently combine the sliced strawberries, granulated sugar, and lemon juice. Let this mixture sit for at least 15 minutes to allow the strawberries to release their juices and macerate slightly. This enhances their flavor and creates a delicious, naturally sweet topping.
2. Make the Shortcakes:
While the strawberries are macerating, prepare the shortcakes. Separate the biscuits and place them on a baking sheet lined with parchment paper. Brush the tops of each biscuit generously with melted butter. This adds richness and flavor.
3. "Bake" the Shortcakes:
This is the easy part! You're not actually baking these! Instead, microwave each biscuit for 20-30 seconds, or until heated through and slightly golden. Alternatively, you can toast them lightly in a toaster oven for a more even result. Be careful not to overcook them; you're aiming for warmth and a slightly crispy exterior.
4. Whip the Cream:
In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip, as this can result in grainy whipped cream.
5. Assemble the Shortcake:
Once the shortcakes are cool enough to handle, dust them lightly with powdered sugar. Place a shortcake on a plate, top with a generous portion of the macerated strawberries, and dollop with a swirl of whipped cream. Repeat with remaining shortcakes and toppings.
Tips for Success:
- Fresh Strawberries are Best: Using high-quality, ripe strawberries will significantly enhance the flavor of your dessert.
- Don't Overwhip the Cream: Overwhipped cream can become grainy and less enjoyable. Stop mixing when stiff peaks form.
- Adjust Sweetness to Taste: If you prefer a sweeter dessert, you can add more sugar to both the strawberries and the whipped cream.
- Get Creative with Toppings: Consider adding a sprinkle of chopped nuts, a drizzle of chocolate sauce, or a few fresh mint leaves for extra flair.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries? While fresh strawberries are ideal, you can use frozen strawberries. Make sure to thaw them completely and drain off any excess liquid before mixing them with sugar and lemon juice.
How long can I store leftover strawberry shortcake? Leftovers can be stored in the refrigerator for up to 24 hours. However, the shortcakes may soften slightly.
Can I make the components ahead of time? Yes! You can prepare the strawberry topping and whipped cream several hours in advance and store them separately in the refrigerator. Assemble the shortcakes just before serving.
What kind of biscuits should I use? Refrigerated biscuits are easiest, but you can also use homemade biscuits or even pound cake for a different texture.
This easy no-bake strawberry shortcake recipe is a delightful and refreshing dessert that's perfect for any occasion. Enjoy!
