Strawberry Shortcake

0507strawberry-shortcake
Photo by Frances Janisch
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 266.74 calories
    • Calories 23 calories from fat
    • Fat 6.88 g
    • Sat Fat 3.64 g
    • Cholesterol 18.85 mg
    • Sodium 397.26 mg
    • Protein 5.08 mg
    • Carbohydrate 48.42 g
    • Fiber 2.88 g
    • Iron 1.65 mg
    • Calcium 48.23 mg

Wash and hull the strawberries, then slice them into a large bowl. Sprinkle with 1/2 cup of the sugar, toss, and set aside.Place the biscuits on a baking sheet, sprinkle the tops with the remaining tablespoon of sugar, and bake according to the package directions.Let cool for 3 to 5 minutes, then slice the biscuits in half. Place the bottom half of each biscuit on a plate and spray on some whipped cream. Spoon the berries, including some juices, over the whipped cream, then place the other half of the biscuit on top. Serve.  

Ingredients

  1. Check 2 quarts (32 ounces) fresh strawberries
  2. Check 1/2 cup plus 1 tablespoon sugar
  3. Check 1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
  4. Check 1 7-ounce can whipped cream

Directions

  1. Wash and hull the strawberries, then slice them into a large bowl. Sprinkle with 1/2 cup of the sugar, toss, and set aside.
  2. Place the biscuits on a baking sheet, sprinkle the tops with the remaining tablespoon of sugar, and bake according to the package directions.
  3. Let cool for 3 to 5 minutes, then slice the biscuits in half. Place the bottom half of each biscuit on a plate and spray on some whipped cream. Spoon the berries, including some juices, over the whipped cream, then place the other half of the biscuit on top. Serve.