Join Fresh Dish Foodie, Abby, is taking the classic milkshake to the next level with layers of summer flavor. This Strawberry Shortcake Milkshake is almost too pretty to eat.
First, prep your berries. They’ll need to be hulled and quarters. Hulling berries is a way to remove the green stem by carefully making a small circle with a knife around the top of the berry. Then, you’ll heat your berry mixture until lightly brown and tender to bring out even more sweetness for your milkshake.
Then it’s time to mix and top! Like a thicker milkshake? Use less milk when blending. Can’t find shortcake? Substituting pound cake works just fine! Enjoy!
Ingredients:
- 1¾ cups hulled and quartered strawberries
- 2 tsp granulated sugar
- 1 tbsp unsalted butter
- 3 cups strawberry ice cream
- 1 cup whole milk
- 1 tbsp chopped fresh basil
- ½ cup whipped topping
- 1 sweet shortcake biscuit, cut into 1-inch pieces
Directions:
- In medium bowl, toss 1½ cups strawberries and sugar. In large skillet, heat butter over medium-high heat; add strawberry mixture and cook 5 minutes or until lightly browned and tender, stirring occasionally. Remove from heat; refrigerate 45 minutes. Makes about 1 cup.
- In blender, purée ice cream, milk, and basil on high until smooth. Makes about 4¼ cups.
- Pour shake into 4 (12-ounce) glasses, filling halfway; top with strawberry mixture, remaining shake, whipped topping, biscuit, and remaining ¼ cup strawberries.
