Strawberry Shortcake

Photo by Frances Janisch

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Rating

★ ★ ★ ★ ★

Serves 8
Hands-On Time 11 min
Total Time 15 min
Nutritional Information
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
July 2005

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

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.