Photo: Sandra's Shortcake Recipe
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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By JASweetCuisine
on August 27, 2011
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I'll never understand the attraction of this half-baked crud. It's so simple to make homemade, authentic shortcake and the difference is galactic. Further, whipped topping on strawberry shortcake?!? Why? Real whipped cream takes seconds to make and is SOOOOO much better than the phony baloney stuff.
By Lemonade100
on January 27, 2011
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Sour cream ruins Cool Whip's sweetness, I'd leave it out. Liked the flavor of cinnamon/sugar on the biscuits. If you're a shortcake 'traditionist' don't make this. Use angel food cake, no cinnamon/sugar and un-added-to whipped cream (preferably homemade, which beats Cool Whip every time.
By ericakline_13076817
phoenix, 41
on August 16, 2010
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This recipe was perfect! Super easy to make and absolutley delicious. The idea is simple but it turns out great every time! The warm biscuts with Cinnamon and sugar mixture couldn't be better! My family asks me to make this all the time
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