Lazy Girl’s Strawberry Shortcake

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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
Chill a medium bowl and two electric mixer beaters for 10-15 minutes. Remove from freezer and add cream, sugar, and vanilla extract into the chilled bowl. Set mixer to low and beat mixture for approximately 2 minutes. Increase speed to high and continue to beat until stiff peaks form. Cover mixture and refrigerate until ready to serve.
Assembly: slice shortcake biscuits in half. Place strawberry mixture on one half. Top with whipped cream and other biscuit half. Serve with a mint sprig and enjoy.

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