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5-Ingredient Strawberry Shortcake Breakfast Bake

  • Prep 15 min
  • Total 50 min
  • Ingredients 5
  • Servings 4
  • Pinterest
    322
  • Save
    444
  • Print
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This is strawberry shortcake you can eat for breakfast! MORE+ LESS-

Janelle Shank
October 6, 2016

Ingredients

2 1/4
cups fresh or thawed frozen strawberries, cut into quarters
4 1/2
teaspoons sugar
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
2
teaspoons vanilla
3/4
cup whipping cream

Steps

Hide Images
  • 1
    Heat oven to 350°F. In medium bowl, toss 2 1/4 cups fresh or thawed frozen strawberries, cut into quarters, and 4 1/2 teaspoons sugar.
  • 2
    Separate dough from 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits into 8 biscuits. Place 4 biscuits in bottom of ungreased 9x9-inch square pan. Sprinkle about three-fourths of the strawberries over top.
  • 3
    Top with remaining 4 biscuits. In measuring cup, beat 2 teaspoons vanilla into 3/4 cup whipping cream with whisk. Pour over biscuits. Top with remaining strawberries.
  • 4
    Bake 25 to 30 minutes or until bubbly and biscuits are golden brown. Cool 5 minutes; serve warm.

Expert Tips

Serve topped with additional whipped cream.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
230
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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