There’s just something about Foodie Friday that makes us giddy – probably the opportunity to let our cravings take us across the Internet in search for the most satiating treat we can imagine. Today we really lucked out – thanks to Refinery29, we now have a “shortcut” to strawberry shortcake, hence the name “Strawberry Shortcut Cake.” Quick, easy and and perfect for summer, this salty-sweet concoction consisting of biscuits, ice cream and strawberries is definitely on the agenda to make this weekend.
1 tube Pillsbury Grands Homestyle biscuits
1 half-gallon vanilla bean ice cream
2 cups fresh strawberries
Step 1: Pop open the biscuits, and bake ‘em up as directed.
Step 2: Pop ‘em in!
Step 3: Chop strawberries into thick slices. Don’t get too fussy here — they’ll get more smushed in the next step.
Step 4: Scoop ice cream into a large bowl.
Step 5: Mix in strawberries until well incorporated.
Step 6: If your ice cream is too mushy to scoop, just pop it back in the freezer for a few minutes while you prep the next step.
Step 7: Slice biscuits in half.
Step 8: Spoon about a half-cup scoop onto to the bottom slice.
Step 9: Replace the top.