Grilled Strawberry Shortcake Recipe

Strawberries: Fresh, hulled, and sliced, these provide the sweet and juicy base for the dessert.

Sugar: Used to macerate the strawberries, enhancing their natural sweetness.

Shortcake biscuits: These can be store-bought or homemade, providing a sturdy yet tender base for the dessert.

Whipped heavy cream: Adds a light and creamy topping to balance the sweetness of the strawberries and the texture of the biscuits.

To enhance the flavor of the strawberries, consider macerating them. After combining the sliced strawberries and sugar, let them sit for at least 30 minutes instead of just 10. This allows the strawberries to release their natural juices, creating a delicious syrup that will soak into the shortcake biscuits. Additionally, when grilling the shortcake biscuits, keep a close eye on them to prevent burning. Lightly brushing them with melted butter before grilling can add a rich, golden crust.

• hulled and sliced strawberries - Substitute with hulled and sliced raspberries: Raspberries provide a similar tart and sweet flavor profile, making them an excellent alternative.

• hulled and sliced strawberries - Substitute with hulled and sliced peaches: Peaches offer a juicy and slightly tangy flavor that complements the shortcake well.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that pairs nicely with the fruit.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that enhances the overall flavor.

• store-bought or homemade shortcake biscuits - Substitute with pound cake slices: Pound cake offers a dense and buttery texture that works well with the other ingredients.

• store-bought or homemade shortcake biscuits - Substitute with angel food cake: Angel food cake is light and airy, providing a different but delightful texture.

• whipped heavy cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that adds a subtle coconut flavor.

• whipped heavy cream - Substitute with Greek yogurt: Greek yogurt offers a tangy and creamy texture, adding a unique twist to the dessert.

• Allow the strawberries to cool completely before storing. This prevents condensation, which can make the shortcake soggy.
• Place any leftover shortcake biscuits in an airtight container. Store them at room temperature for up to 2 days.
• For longer storage, wrap each shortcake biscuit individually in plastic wrap, then place them in a resealable freezer bag. Freeze for up to 1 month.
• Store the whipped cream in an airtight container in the refrigerator. It will keep for up to 2 days. For best results, whip fresh cream just before serving.
• If you have leftover strawberries, place them in an airtight container and refrigerate. They will stay fresh for up to 3 days.
• To reheat frozen shortcake biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through.
• Avoid microwaving the shortcake biscuits as it can make them rubbery. Instead, use the oven or a toaster oven for best results.
• When ready to serve, reassemble the grilled strawberry shortcake by topping the reheated biscuits with chilled strawberries and a fresh dollop of whipped cream.

• Preheat your oven to 350°F (175°C). Place the shortcake biscuits on a baking sheet and warm them for about 5-7 minutes until they are heated through and slightly crispy. This will help to revive their texture without making them soggy.

• For a quicker method, use a toaster oven. Set it to medium heat and toast the shortcake biscuits for 2-3 minutes. Keep an eye on them to avoid burning.

• If you prefer using a microwave, place the shortcake biscuits on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat on medium power for 20-30 seconds. Be cautious as microwaving can make them a bit chewy.

• To reheat the strawberries, place them in a small saucepan over low heat. Stir occasionally until they are warmed through. This will help maintain their juicy texture and sweetness.

• Alternatively, you can microwave the strawberries in a microwave-safe bowl for about 20-30 seconds. Stir halfway through to ensure even heating.

• The whipped cream is best served fresh. If you have leftover whipped cream, whip it again briefly with a whisk or electric mixer to restore its fluffy texture before serving.

• Grill: Used to toast the shortcake biscuits to give them a slightly crispy texture and a smoky flavor.

• Mixing bowl: Used to combine the sliced strawberries and sugar, allowing the flavors to meld together.

• Tongs: Handy for flipping the shortcake biscuits on the grill without burning your fingers.

• Measuring cups: Essential for accurately measuring the strawberries, sugar, and whipped cream.

• Knife: Necessary for hulling and slicing the strawberries.

• Cutting board: Provides a safe and clean surface for slicing the strawberries.

• Spatula: Useful for transferring the grilled shortcake biscuits from the grill to the plate.

• Serving plates: Used to assemble and serve the grilled strawberry shortcakes.

• Spoon: Helps in dolloping the whipped cream onto the assembled shortcakes.

Prep strawberries ahead: Slice and sugar the strawberries the night before to save time.

Use store-bought biscuits: Opt for store-bought shortcake biscuits to cut down on preparation time.

Whip cream in advance: Prepare the whipped cream and keep it chilled until ready to use.

Grill multiple biscuits: Grill all the shortcake biscuits at once to streamline the process.

Assemble quickly: Have all components ready so you can quickly assemble the shortcakes when needed.