Ingredients for Shortcut Strawberry Shortcakes
- 1 (16.3 ounce) can Hungry Jack big flaky refrigerated biscuits (8 count)
- 1/2 cup granulated sugar and 2 tablespoons sugar
- 1/2 cup butter, melted
- 2 cups fresh strawberries, sliced
- 1 (8 ounce) container Cool Whip whipped topping
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How to Make Shortcut Strawberry Shortcakes
- Wash and slice 2 cups of strawberries. Sweeten with 2 tablespoons of sugar (or to taste).
- Preheat oven to 325°F (160°C).
- Line a baking sheet with parchment paper.
- Melt 1/2 cup of butter in a microwave-safe bowl.
- In a separate shallow dish, place 1/2 cup granulated sugar.
- Separate 8 refrigerated biscuits. Gently pull each biscuit apart into two halves, creating 16 biscuit halves.
- Dip each biscuit half into the melted butter, ensuring it's fully coated.
- Roll the buttered biscuit halves in the sugar, coating both sides.
- Place each sugared biscuit half back together to form a whole biscuit. Arrange them on the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown. Do not overbake.
- Let the shortcakes cool completely on a wire rack.
- To serve, gently pull the biscuit halves apart. Fill the bottom half with sliced strawberries. Top with the other biscuit half and a dollop of whipped cream (approximately 1/4 cup per shortcake).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
58g
Fat
22g
Carbs
10g
