Easiest Strawberry Shortcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Enriched with a little cream and sugar, jumbo-size refrigerator biscuits become shortcakes worthy of the season's best berries. Since there are more biscuits in the tube than you'll need, you could bake extras at the same time and save them for breakfast the next day. Ingredients:
1 10.8-ounce tube large refrigerator biscuits (such as pillsbury grands buttermilk biscuits) |
1 tablespoon plus 1/2 cup chilled whipping cream |
3 tablespoons sugar |
1 1-pint basket strawberries, hulled |
1 teaspoon fresh lemon juice |
Directions:
1. Preheat oven to 375°F. Place 2 biscuits on ungreased baking sheet. Brush tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes.
2. Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining 1/2 cup cream to soft peaks.
3. Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over, dividing equally. Cover with tops. Top with cream and remaining berries.
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