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

Melinda Page and Elizabeth Wells
Recipe by Real Simple July 2005


Credit: Frances Janisch

Recipe Summary test

Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

calcium 48.2mg; 267 calories; calories from fat 23%; carbohydrates 48.4g; cholesterol 18.9mg; fat 6.9g; fiber 2.9g; iron 1.7mg; protein 5.1mg; saturated fat 3.6g; sodium 397.3mg.