Grands!® Strawberry Shortcakes

44 Ratings

23 Comments

Prep 30 min
Total 30 min
Ingredients 8
Servings 5

Make a classic shortcake with time-saving and tasty Pillsbury® Grands!® biscuits. MORE+ LESS-

By Pillsbury Kitchens

Updated April 28, 2006

Make with

Pillsbury Biscuits

Ingredients

Biscuits

can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)

tablespoons butter or margarine, melted

1/4

cup sugar

Strawberry Mixture

1 1/2

pints (3 cups) fresh strawberries, sliced

1/3

cup sugar

Whipped Cream

1/2

cup whipping cream

tablespoons sugar

1/4

teaspoon vanilla, if desired

Steps

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1

Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
2

Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
3

In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
4

To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.

Expert Tips

One 8-ounce container of frozen whipped topping can be used in place of the Whipped Cream topping recipe. Thaw the frozen topping before using.
For the best whipped cream, start with very cold cream and utensils. Chill the bowl and beaters in the freezer for 15 minutes.
Just before baking, sprinkle the biscuits with decorator sugar crystals.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 11g 53% Trans Fat 3 1/2g
Cholesterol: 40mg; 13%
Sodium: 640mg; 27%
Potassium: 180mg; 5%
Total Carbohydrate: 61g; 20%
Dietary Fiber 2g 8% Sugars 38g
Protein: 5g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 100%; 100%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;