Today’s recipe is a classic American desert favorite- strawberry shortcake with fresh whipped cream. This is an incredibly simple recipe and one that the entire family will love. Strawberry fields are full ripe and juicy berries and you can turn this recipe into a fun family event by heading to your local u-pick farm to pick the bright red berries. A subtle vanilla cake will compliment the sweetness of the strawberries well and a generous dollop of tasty whip cream will finish the recipe off perfectly.
- 8 Shortcake biscuits
- 1 pint Whipping Cream
- 1 tsp. Vanilla (or more to taste)
- 2 tbsp. Powdered Sugar (or more to taste)
- 2 pounds of strawberries, quartered
Fill a one pint whip cream dispenser with the whipping cream and add vanilla and powdered sugar. Dispense a nitrous oxide charger into the dispenser and shake the dispenser. Refrigerate until ready to use. Purchase or make your favorite recipe of shortcake biscuits. Cut or break the biscuits in half and arrange on a plate or multiple plates. Generously scoop the strawberries over and around the shortcakes. Dispense whip cream over the strawberries and shortcakes and serve. Garnish each shortcake with a quarter of strawberry on the whip cream. Easy and delicious!