Make a classic shortcake with time-saving and tasty Pillsbury® Grands!® biscuits.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Yield:
5 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.

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  • Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.

  • In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla. 4 To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.

  • One 8-ounce container of frozen whipped topping can be used in place of the Whipped Cream topping recipe. Thaw the frozen topping before using.

  • For the best whipped cream, start with very cold cream and utensils. Chill the bowl and beaters in the freezer for 15 minutes.

  • Just before baking, sprinkle the biscuits with decorator sugar crystals.

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