Strawberry Shortcake
Serves 8|
Hands-On Time:
|
Total Time:
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.
Nutritional Information
- Per Serving
- Calories 266.74Calories From Fat 23%
- Calcium 48.23mg
- Carbohydrate 48.42g
- Cholesterol 18.85mg
- Fat 6.88g
- Fiber 2.88g
- Iron 1.65mg
- Protein 5.08mg
- Sat Fat 3.64g
- Sodium 397.26mg
What does this mean? See
Nutrition 101
.
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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.
What's on Your Plate?
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Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
