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5-Ingredient Strawberry Shortcake Breakfast Bake

1 Ratings

1 Comments

5-Ingredient Strawberry Shortcake Breakfast Bake

Prep 15 min
Total 50 min
Ingredients 5
Servings 4

This is strawberry shortcake you can eat for breakfast! MORE+ LESS-

By Janelle Shank

October 6, 2016

Ingredients

2 1/4

cups fresh or thawed frozen strawberries, cut into quarters

4 1/2

teaspoons sugar

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

teaspoons vanilla

3/4

cup whipping cream

Steps

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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: 560
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 44%
Saturated Fat 15g 76% Trans Fat 1/2g
Cholesterol: 60mg; 20%
Sodium: 920mg; 38%
Potassium: 170mg; 5%
Total Carbohydrate: 65g; 22%
Dietary Fiber 2g 11% Sugars 20g
Protein: 9g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 40%; 40%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

3 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;