Strawberry Shortcake

Strawberry Shortcake Recipe
Photo: Frances Janisch
Start with a can of refrigerated biscuits for this easy, 4-ingredient strawberry shortcake recipe.

Yield:

Makes 8 servings

Recipe from

Real Simple

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

Ingredients

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

Preparation

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.