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Photo: Frances Janisch Photo by: Photo: Frances Janisch

Strawberry Shortcake

Start with a can of refrigerated biscuits for this easy, 4-ingredient strawberry shortcake recipe.

Real Simple JULY 2005

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 48.23mg
  • Calories: 266.74
  • Calories from fat: 23%
  • Carbohydrate: 48.42g
  • Cholesterol: 18.85mg
  • Fat: 6.88g
  • Fiber: 2.88g
  • Iron: 1.65mg
  • Protein: 5.08mg
  • Saturated fat: 3.64g
  • Sodium: 397.26mg

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Strawberry Shortcake Recipe