Strawberry Ice Cream Shortcake

 

Hi all– Had the grand-girls down a couple weekends ago and if you ask them what they want for dessert, it’s sure to be something Pink!  So this fit the requirement. They thought it was just fine.   And besides how can you not like a dessert than is layered with crispy biscuits, ice cream, berries and whipping cream??

STRAWBERRY ICE CREAM SHORTCAKE

Basic Shortcake:
1  1/2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
2/3 cup buttermilk*
1 tsp. vanilla

And on top:
Strawberries
a sprinkle of sugar
strawberry ice cream
1 pint heavy whipping cream
1 tsp. powdered sugar
1 tsp. vanilla instant pudding mix**

Mix together the flour, sugar, baking powder and salt.  Cut in the butter with a pastry blender (or in a food processor).  Then stir in the buttermilk and vanilla.

Drop the sticky batter by big spoonfuls onto a baking sheet sprayed with cooking spray. (makes about 8)  Set them at least 4″ apart because they will spread as they bake.  Pop them into a 400 degree oven for 12 to 15 minutes until they are prettily browned and cooked through.

While they are cooking, whip the cream with an electric mixer, throwing in the powdered sugar and pudding mix.  Set aside.

Let them cool a bit and then slice the shortcakes horizontally.  Mix the cut strawberries with the sugar.  Fill the shortcakes  with the strawberries and ice cream and top with a generous dollop of whipped cream.  Viola!

*If you don’t have buttermilk on hand (like me), then just put a tablespoon of cider vinegar in the cup and add milk to make to cups.  Let it sit several minutes until it thickens like buttermilk.
**The pudding mix thickens the cream just slightly and acts as a stabilizer so it won’t wilt.  Makes it work to whip the cream ahead of time and just store it in the fridge til after dinner…