Strawberry Shortcakes

Strawberry Shortcakes

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Strawberry Shortcakes

Strawberry Shortcakes

Prep Time 10 minutes
Cook Time 17 minutes
Servings 5

Ingredients
 

  • 1 can large (10.2 ounces) refrigerated buttermilk biscuits
  • 2 tbsp butter - melted
  • 1/2 cup sugar - divided
  • 6 to 8 cups fresh strawberries - sliced
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla

Instructions
 

  • Heat oven to 375°.
  • Separate dough into five biscuits.
  • Dip each biscuit in butter, and then dip in 1/4 cup sugar.
  • Place on ungreased sheet.
  • Bake 13 to 17 minutes or until golden brown.
  • Cool 5 minutes.
  • Meanwhile, in a medium bowl, mix strawberries and remaining 1/4 cup sugar.
  • Refrigerate berries until ready to serve.
  • In another bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
  • To serve, split biscuits, place on dessert plates.
  • Top each with strawberries and fresh whipped cream.

Nutrition

Calories: 661kcal | Carbohydrates: 86g | Protein: 8g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 55mg | Sodium: 892mg | Potassium: 526mg | Fiber: 5g | Sugar: 39g | Vitamin A: 732IU | Vitamin C: 102mg | Calcium: 112mg | Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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