Strawberry Shortcake

Real Simple
Strawberry ShortcakeRecipe
Photo: Frances Janisch
Start with a can of refrigerated biscuits for this easy, 4-ingredient strawberry shortcake recipe.
Makes 8 servings


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


Slice the strawberries into a large bowl. Sprinkle with 1/3 cup of the sugar, toss, and set aside.

Separate the dough into individual portions and place on a baking sheet, sprinkle the tops with the remaining sugar, and bake according to the package directions. Let cool on the baking sheet for 3 to 5 minutes. Slice each biscuit in half. Place the bottom half on a plate and top with some of the whipped cream. Spoon the berries and juices over the cream and sandwich with the remaining biscuit half.

Created date

June 2005

Nutritional Information

Calcium 48.23 mg
Calories 266.74
Caloriesfromfat 23 %
Carbohydrate 48.42 g
Cholesterol 18.85 mg
Fat 6.88 g
Fiber 2.88 g
Iron 1.65 mg
Protein 5.08 mg
Satfat 3.64 g
Sodium 397.26 mg