Strawberry and Mint Shortcake with Dream Whip Cream

I had some delicious strawberries in the fridge that I wanted to create a dessert with, but didn't want to run out to the store. So, after a few searches online and in my kitchen and garden I decided on a strawberry and mint shortcake with Dream Whip cream topping. I didn't have any whipped or heavy cream so had to make my own (see recipe below for both).


3 cups of strawberries, rinsed, hulled, and sliced

1/2 cups of sugar

1 1/2 cups of all-purpose flour

2 teaspoons of baking powder

1/4 teaspoon of salt

6 tablespoons of cold unsalted butter, cut into small pieces

1 cup of heavy cream (recipe below)

1 large egg

1/4 teaspoon vanilla extract


Preheat oven to 375 degrees. In a medium tupperware bowl, toss strawberries with 1/4 cup sugar; let sit to bring out their juices.

In a food processor, pulse flour, baking powder, 1/4 cup sugar, and the salt until combined. Add butter, and pulse 12 times. In a medium bowl, whisk together 1/4 cup cream (tablespoon of melted butter cooled and combined with 1/4 cup milk) and the egg; pour over flour mixture, and pulse until clumps begin to form, 30 times.

Using a 1/3-cup measuring cup, pack dough, invert, and then tap out onto a baking sheet. Repeat to form around five biscuits. Bake until lightly golden, about 25-30 minutes. Transfer to a rack to cool, about 15 minutes.

Beat remaining 1 envelop of Dream Whip with 1/2 teaspoon vanilla extract and 1/2 cup of cold milk with a hand mixer for five minutes. Transfer to a tupperware bowl to cool in fridge (makes around two cups of topping mix).

Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

Jennifer Jevons