I don’t know about you, but for me, strawberry shortcake is the quintessential dessert of summer. The days are long and often quite hot, the strawberries sweet and juicy. They practically demand to be macerated, spooned between a biscuit and served with a very generous dollop of whipped cream or ice cream.

Did you catch that word in there? Macerate. To “soften or become softened by soaking in a liquid”. In case you misunderstood ;-). Strawberries in particular, are best macerated overnight, but you can just do an hour and they will still be wonderful. It’s wicked simple to do and will elevate your shortcake game to the next level, for real.

The strawberries, though, are only half the shortcake. There are many schools of thought on what makes proper shortcake. Some people insist on baking powder biscuits, others use pound cake or angel food cake, and I’ve even seen cornbread used. Well, I’m not the shortcake police here so I won’t argue which is the real version. I am the lazy police and therefore, my only concern is that my perfect shortcake is the fastest, easiest, tastiest version out there. And they are. They take less than 5 minutes to stir up in a bowl, 10 minutes to bake, and that’s it. AND AND AND, there are recipes for both a vanilla version and chocolate version. You’re welcome!

Are you ready for some strawberry shortcake?!

Make a hole in the dry ingredient and add the wet. Mix all together until it pulls from the sides. Shape into biscuits. Just out of the oven. Macerate the strawberries.

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