Strawberry Shortcake

Strawberry Shortcake
Frances Janisch

Serves 8
preparation
11
minutes
cooking
15
minutes

Ingredients

2
quarts (32 ounces) fresh strawberries
1/2
cup
plus 1 tablespoon sugar
1
12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
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.

 


 

Melinda Page and Elizabeth Wells
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Calcium 48.23 mg
  • Carbohydrate 48.42 g
  • Cholesterol 18.85 mg
  • Fat 6.88 g
  • Fiber 2.88 g
  • Iron 1.65 mg
  • Protein 5.08 mg
  • Sat Fat 3.64 g
  • Sodium 397.26 mg
What does this mean? See Nutrition 101.