Recipe courtesy of The Kitchen
Strawberry Biscuit Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 336
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 49
- Dietary Fiber
- 3
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 32
- Sodium
- 258
- Total: 45 min
- Active: 20 min
Ingredients
One 16.3-ounce tube refrigerated flaky biscuit dough
2 tablespoons demerara sugar
1 cup strawberry jelly
6 cups quartered strawberries (from about 2 quart containers)
1 cup heavy cream
1/2 cup sour cream
3 tablespoons granulated sugar
1/2 cup candied pecans, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Separate the biscuits and arrange in a 9-inch round cake pan in an even layer. Sprinkle the biscuit tops with the demerara sugar. Bake until golden brown, about 15 minutes. Set aside to cool completely in the pan.
- Put the jelly in a large microwave-safe bowl. Microwave until melted, about 1 minute. Add the strawberries and toss to evenly coat in the jelly.
- Pour the heavy cream into a large mixing bowl. Whip until soft peaks form. Add the sour cream and granulated sugar. Whip to medium peaks.
- Remove the biscuit cake from the pan and slice in half horizontally with a serrated knife, being careful to keep the biscuits together. Pour 5 cups of the glazed strawberries onto the bottom biscuit half. Top with the other biscuit half. Dollop the whipped cream onto the biscuit and top the center with the remaining cup of glazed strawberries. Sprinkle with candied pecans before serving.