Strawberry Shortcake

Frances Janisch

Serves 8 Hands-On Time: 11m Total Time: 15m

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

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.

By Melinda Page and Elizabeth Wells, July 2005

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Quick Tip

If strawberries are out of season, substitute 32 ounces of frozen berries. Follow the package directions for thawing, and decrease the amount of sugar sprinkled over the berries from 1/2 cup to 1 1/2 tablespoons.