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Strawberry Shortcake

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


  • 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

Nutrition 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

How to Make It

  1. 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.