Quick Biscuit Strawberry Shortcake

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. His secret ingredient: store-bought biscuit dough that comes in a tube. Strawberries, sugar, heavy cream and vanilla help transform any brand of the humble supermarket product into a treat worthy of any guest. 

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 

Ingredients

• 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
• 
  

Directions

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.