Sandra's Shortcake
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 579
- Total Fat
- 29
- Saturated Fat
- 13
- Carbohydrates
- 75
- Dietary Fiber
- 4
- Sugar
- 37
- Protein
- 8
- Cholesterol
- 51
- Sodium
- 469
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 20 min
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.