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This decadent baked twist makes the classic summer dessert all the easier to serve and share. Even better, you’ll be surprised just how easy it is to whip up thanks to a canned biscuit shortcake shortcut. If you find yourself tempted to skip par-baking the first layer of biscuits—resist! This step is important to creating a bottom layer that’s a tender and fluffy sponge for the strawberry juices, and bypassing it will result in undercooked biscuit dough. 

Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 10 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Grease a 6-x 9-inch baking dish with baking spray or butter. 

  • Remove 4 biscuits from the can and cut in half horizontally, producing 8 biscuit rounds. Around the 8 rounds in a single layer in the prepared pan. Brush the biscuit tops with 1 tablespoon of cream and sprinkle evenly with brown sugar. Bake for 10-12 minutes or until puffed; remove from oven and gently press the biscuits down slightly with the back of a spoon. 

  • Meanwhile, combine the strawberries, granulated sugar, cornstarch, vanilla, and salt in a medium mixing bowl; stir to evenly coat. Pour the strawberries and their juices over the first biscuit layer in pan. 

  • Cut the remaining 4 biscuits in half horizontally, producing 8 more biscuit rounds. Arrange the biscuit rounds on top of the strawberries. Brush the biscuit tops with remaining 1 tablespoon cream and sprinkle with the remaining 1 tablespoon brown sugar. Bake for 27-30 minutes or until biscuit tops are golden-brown and strawberry juices are bubbling. 

  • Let stand at least 15 minutes before digging in. Serve with plenty of whipped cream. 

Chef's Notes

If you don’t have a 6-x 9-inch rectangular baking dish, you can bake this recipe using an 8-x 8-inch square pan or even a deep-dish pie plate.