There are many wonderful pairings in this world; peanut butter & chocolate, coconut & lime, macaroni and cheese. One particular pairing I’m less fond of is baking + a hot kitchen. I’m all for making oven-heavy desserts October – April, but once spring’s rain ceases and the heat arrives, I’m ready to put up my apron for the summertime.
When I saw these shortcake biscuits at Trader Joe’s, I knew sweet strawberry shortcake was imminent. Admittedly, they’re not spectacular, but a quick fix if you’re in a rush or if your kitchen simply doesn’t allow cold butter mixing in mid-May. Since this is a lazy girl’s recipe, you could use store bought whipped cream, but I think taking an extra few minutes to make it yourself is a much better option.
The picture below is poor quality because I served this dessert at my friend Katie‘s apartment and forgot my camera – whoops.
Lazy Girl’s Strawberry Shortcake
- 2 pounds strawberries, stemmed and quartered
- 5 tablespoons stevia
- 2 tbsp. lemon juice
- 4 shortcake biscuits
Mix quartered strawberries with sugar and lemon juice and refrigerate for at least 30 minutes. Meanwhile, make the whipped cream.
Vanilla Whipped Cream
- 2 cups heavy cream
- 2 tbsp. vanilla extract
- 1/4 cup confectioner’s sugar