Q1: What is the difference between a traditional shortcake and the store-bought shortcake cups?

A traditional, classic shortcake is actually a slightly sweet, rich biscuit. The dessert gets its name from the "short" pastry, which refers to its crumbly, tender texture created by cutting fat (like butter or shortening) into the flour. The sponge-style cups from the store are a very common, convenient, and delicious alternative that are lighter and more cake-like.

Q2: Can I use frozen strawberries for this recipe?

It is highly recommended to use fresh, in-season strawberries for the best flavor and texture. Frozen strawberries will release a lot of extra water as they thaw, which can make the creamy sauce very thin and watery. If you must use frozen strawberries, you should thaw them completely and drain them very, very well before mixing them with the sugar and condensed milk.

Q3: Why use sweetened condensed milk in the strawberry topping?

This is the brilliant secret to this recipe! While traditional shortcake topping just uses sugar to macerate the berries, adding sweetened condensed milk does two things: it provides a rich sweetness, and more importantly, it adds an incredible, luscious creaminess to the strawberry juices, creating an instant, no-cook creamy sauce that is absolutely irresistible.

Q4: How do I keep my homemade whipped cream from getting watery or "weeping"?

The key to stable whipped cream is to use very cold ingredients and a chilled bowl. Chilling your mixing bowl and whisk attachments in the freezer for 10-15 minutes before you start makes a huge difference. Using powdered sugar, which contains cornstarch, also helps to stabilize the cream and keep it from weeping. Be careful not to over-beat it, or it will turn into butter.

Q5: Can I make this dessert dairy-free?

Yes, you can make a dairy-free version. Use a can of sweetened condensed coconut milk or sweetened condensed oat milk in place of the regular kind. For the whipped topping, use a dairy-free alternative made from coconut cream or oat milk.

The Best 5-Ingredient Quick Strawberry Shortcake

A quick and easy, semi-homemade version of a classic strawberry shortcake. This recipe features a unique and creamy topping made by macerating fresh chopped strawberries with sugar and then mashing them with sweetened condensed milk. After chilling, this juicy strawberry mixture is spooned over prepared shortcake cups and finished with a dollop of fresh whipped cream.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes (includes chilling time)
Yield: 5 servings 1x
Category: Dessert
Method: No-Bake, Macerating, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 pints ripe strawberries, hulled and chopped
2 tablespoons white sugar
1 cup sweetened condensed milk
5 prepared strawberry shortcake cups
1 cup whipping cream, whipped

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Instructions

In a bowl, combine the chopped strawberries and white sugar.
Stir in the sweetened condensed milk. Use a fork to gently mash the mixture together until it becomes juicy.
Cover the bowl and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.
To serve, place one shortcake cup on each dessert plate.
Spoon the chilled strawberry mixture and its juices over the shortcake cups.
Top with a dollop of whipped cream and serve immediately.

Notes

This recipe is a shortcut version of strawberry shortcake, using pre-made shortcake cups for convenience.
The addition of sweetened condensed milk to the strawberries creates an unusually creamy and rich topping.
Chilling the strawberry mixture is an important step that allows the berries to release their juices and absorb the sweetness.

Nutrition

Serving Size: 1 shortcake
Calories: 550-650
Sugar: 70-85 g
Sodium: 250-350 mg
Fat: 25-35 g
Saturated Fat: 16-22 g
Trans Fat: 0 g
Carbohydrates: 75-90 g
Fiber: 3-5 g
Protein: 8-10 g
Cholesterol: 90-120 mg

Find it online: https://cookupjoy.com/strawberry-shortcake-3/