Description

These strawberry shortcake sandwiches are a delightful twist on a classic dessert, featuring fresh strawberries, fluffy buttermilk biscuits, and lightly sweetened whipped cream, perfect for a portable and joyful treat.

Ingredients

Scale

1 pound Fresh strawberries
6 medium Biscuits (homemade or store-bought, buttermilk recommended)
1 cup Heavy cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla extract
1 tablespoon Granulated sugar

Instructions

Wash and hull the strawberries. Slice them thinly. Toss with 1 tablespoon granulated sugar and let sit for 10 minutes
Split biscuits in half. Place on a baking sheet. Toast lightly for 5 minutes at 350°F
In a cold bowl, pour heavy cream. Add powdered sugar and vanilla. Whip until soft peaks form
Assemble sandwiches: spoon cream onto bottom biscuit half, add a layer of sliced strawberries, top with other biscuit half. Serve immediately

Notes

Use ripe, sweet strawberries for best flavor.

Cold cream whips faster and fluffier; do not overmix.

Toast biscuits slightly to prevent sogginess.

Assemble just before serving to keep sandwiches crisp.

For extra sweetness, brush biscuit halves with strawberry juice.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking, No-Bake
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 320 kcal
Sugar: 16 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: strawberry shortcake, sandwiches, dessert, picnic, summer