Every summer when I was a kid we’d have a family gathering. I’d get to see cousins, aunts and uncles I hadn’t seen in forever. But my favorite part? It was the strawberries and cream sheet cake my mom ordered from the grocery store. It was a sponge cake filled with fresh strawberries and topped with whipped-cream frosting. Even though I wasn’t a huge cake fan and I didn’t really like strawberries all that much, I’d devour that cake.
As an adult, my tastes have evolved. But every spring and summer when strawberries start to come into season and are juicy and plump and sweet, I long for that cake! And guess what? You don’t even need to bake a cake! You can replicate that perfect summer dessert fast and easily - using your favorite biscuits.
These mini Strawberries and Cream Biscuit Trifles are perfect for a dinner party, a weeknight dessert or just because you want a trifle. They start with Pillsbury Grands! Buttermilk Biscuits – the frozen kind. Have you seen those in the grocery store freezer aisle? They are really, really good. Seriously – they’re better than homemade.
You only need 4 for this recipe, but I baked up the whole bag. We love biscuits in our house! Plus, this recipe is perfect for any leftover biscuits you have from last nights’ dinner. Turn leftovers into something grand! (Pun intended.)