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Strawberry Shortcake



  • 2 quart (32 ounces) fresh strawberries
  • 1/2 cup plus 1 tablespoon sugar
  • 1 cup 12-ounce tube pillsbury golden homestyle buttermilk biscuits
  • 1 cup 7-ounce can whipped cream


Baking Directions:

Wash and hull the strawberries, then slice them into a large bowl.

Sprinkle with 1/2 cup of the sugar, toss, and set aside.

Place the biscuits on a baking sheet, sprinkle the tops with the remaining tablespoon of sugar, and bake according to the package directions.

Let cool for 3 to 5 minutes, then slice the biscuits in half.

Place the bottom half of each biscuit on a plate and spray on some whipped cream.

Spoon the berries, including some juices, over the whipped cream, then place the other half of the biscuit on top.


Serving Directions:

Makes 8 servings