Strawberry Shortcake with a Twist
I hope you're reading this, hungry for the experience of slipping into your outdoor clogs, placing your wide brim hat atop of your head, & hitting the strawberry fields to pick a few summery quarts.
Strawberry biscuits |
Summertime, primarily, June is strawberry season. If you love homemade strawberry jam {who doesn't} you probably love homemade strawberry shortcake? Oh baby, now we're blogging.
Except, between picking strawberries, hauling/cleaning them, & life, who has time to make a shortcake from scratch? If you do, God bless you, but here's a quick way to still have {techincally} homemade shortcake while saving some time in the kitchen. Preach sister!
Okay, this strawberry shortcake hack works with any of the store-bought roll packages found in your grocer's dairy aisle {usually right by the butter & eggs}. While a strawberry shortcake biscuits is best bigger {to the top with more berries n' cream} you can opt for low fat crescent rolls or smaller bake at home biscuits.
Easy Strawberry Shortcake Recipe |
Method:
- Open & place biscuits on a cookie sheet, sprinkle a combination of cinnamon & sugar a top of the biscuit.
- Bake as stated on the roll instructions.
- Dip warm biscuits in a little bit of your favorite butter {we use plant-based butter} & set biscuits on individual plates
- Top biscuits with fresh berries & cool-whip
- Serve warm!
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