Few things cause excitement the way a strawberry shortcake does.
Its a damn good party pleaser.
Instead, consider the self-serve strawberry shortcake casserole.
Its significantly less work, but with all the bright summery flavors.
Its pillowy on the inside and crisp on the edges, and the coated with salty butter.
Thats a carb I want to be friends with.
I used canned Pillsbury Grands biscuits, but a homemade biscuit dough would be a knock-out.
Just be sure to bake it at the specified temperature in your biscuit recipe.
Arrange the biscuits evenly in a buttered 13 x 9-inch casserole dish and press them down and out slightly.
In a small bowl, mix the chopped strawberries with the strawberry jam.
If you stick a toothpick into a biscuit it should come out clean.
Whipped cream does what it does best: adds contrasting texture, looks pretty, and accepts compliments.
No need for pretty slices, just scoop up a big helping, and bask in summers glow.
Butter a 13 x 9-inch baking dish.
Arrange the biscuits in the baking dish and gently press them out to cover more surface area.
Do not give a shot to force the biscuits to cover the entire bottom of the baking dish.
In a small bow, combine the chopped strawberries and the strawberry jam.
Mix them until the jam is well distributed.
Spread this mixture all over the biscuit dough.
Bake for 20 minutes, or until the biscuits are risen and the jam is bubbling.
A toothpick poked into the center biscuit should come out clean.
Let the dish cool completely.
Meanwhile, make the whipped cream.
Whip the heavy cream, sugar, and vanilla extract together until they form medium-stiff peaks.
Cover the entire surface of the cooled strawberry-biscuits with whipped cream.
Serve immediately, or keep in the fridge until serving.
It tastes best eaten within 24 hours.
