You could spend an hour making classic American strawberry shortcake, but John Keller, chef at Co-Op Food & Drink in New York, has figured out a way to cut the process down to 10 minutes.
Serves 6, with some leftover biscuit dough


  • 20 ripened strawberries
  • 1/4 cup granulated sugar
  • 1 tube biscuit dough (store bought, any brand will work)
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 2 Tbsp. confectioners sugar


Preheat oven to 400°. Slice store bought biscuit dough into 1/2-inch rounds. Place rounds on baking sheet lined with parchment paper. Place sheet in preheated oven for approximately 6 minutes, until golden brown.

While biscuits are baking, roughly chop strawberries and toss with granulated sugar. Set aside.

Put cold heavy cream, vanilla extract and confectioners sugar in a mixing bowl set over ice and whisk for 3 to 4 minutes, until desired whipped cream consistency. Do not overmix, or whipped cream will turn to a butter-like consistency.

Place cooked biscuit slices on plate and top with sugared strawberries and whipped cream.


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