Recipe: Strawberry Un-shortcake

As we sat watching a movie the other night, I had a craving for some strawberry shortcake. I assume it was due to the time we spent slicing a batch of fresh strawberries we had just purchased. I had the strawberries, but alas, no shortcake. It was time to improvise. Quickly taking a mental inventory of the resources at hand I came up with a tasty alternative to the classic dessert. And it only required 3 ingredients.

Strawberries. I am not quite ready to tackle the strawberry shortcake with no strawberries. Ours were fresh and sliced but with no added sweetener of any kind.

Biscuits. Canned biscuits provide the cake part. Hawaiian bread or dinner rolls will also work if you have those on hand.

International Delight Coldstone Creamery Sweet Cream Creamer. This is the secret ingredient. I would imagine other brands of sweet cream creamer would work as well, this is just the staple in our home.

  1. Start by removing the crown and slicing the strawberry. Add no sugar or sweetener to the strawberries. The sweet cream does this for you.
  2. Tear the biscuits into bite size pieces and throw them in a bowl.
  3. Cover the biscuit pieces with the strawberry slices.
  4. Pour the sweet cream over the strawberries. It will filter through the strawberries into the biscuits, carrying some of the strawberry flavor with it as it also sweetens the strawberries. Let the bowl sit until the sweet cream has soaked into the biscuits. If the biscuits still appear dry, add a little more sweet cream, allowing it once again to soak into the biscuits.
  5. Eat

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