Strawberry shortcake is an all-American summer dessert, usually served at backyard parties, barbecues and friend gatherings. From the strawberry opening season in April and May (depending on your area) until almost the Fourth of July, almost everyone makes strawberry shortcake at least once. My favorite time to make it is toward the end of the season when the price of strawberries goes down and I can
get double the berries for the same cost.
Strawberry shortcake is famous for it's sugar-marinated strawberries enjoyed with fresh cream on top of a buttery cream or biscuit. I’ve cheated in the past and used Grands!® Flaky Layers Honey Butter Biscuits instead of making my own scones, but this time I wanted to turn this classic dessert into an elegant one.
The recipe comes with a lot of steps, but please don’t be intimidated!
Start by baking an entire package of Pillsbury Ready To Bake!® Sugar Cookies. All 24 of them! Cool completely.
In the meantime, gather the ingredients needed to make the strawberry cream layer and line an 11x7-inch baking pan with parchment paper.
Once the cookies are chilled, add them to a food processor. Pulse a few times until all of the cookies are crumbled. In a mixing bowl, with the paddle attachment on, beat the cream cheese and the sugar until creamy and smooth. Add the gelatin and stir to combine. With a spatula fold the whipped topping and 1 cup of chopped strawberries into the cream cheese mixture.
Note: If you're on a vegetarian diet, you could either leave out the gelatin or use the vegetarian version, agar-agar, instead.
Reserve 1 cup of cookie crumbs. Add the remaining cookie crumbs to the prepared pan and press them on the bottom of the pan.
Spread the cream cheese mixture over the cookie crust. Top with the remaining chopped strawberries.
Sprinkle the reserved 1 cup of cookie crumbs over the dessert and gently press them with your fingers. Refrigerate the entire pan for few hours.
When ready to serve, cut into 15 or 18 bars with a sharp knife.