Sandra's Shortcake

Total Time:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
  • 2 pints fresh strawberries, quartered
  • 3/4 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 (8-ounce) container whipped topping
  • 1 cup sour cream
Directions

Preheat oven to 350 degrees F.

Unroll biscuits, place on baking sheet and bake in the oven according to directions.

Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.

In a small bowl, combine remaining sugar and cinnamon.

Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.

Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.


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