Easiest Strawberry Shortcakes
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; can be doubled
- 3 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 1 10.8-ounce tube large refrigerator biscuits (such as pillsbury grands buttermilk biscuits)
- 1 tablespoon plus 1/2 cup chilled whipping cream
- Carbohydrate 102 g(34%)
- Cholesterol 79 mg(26%)
- Fat 46 g(71%)
- Fiber 6 g(23%)
- Protein 13 g(27%)
- Saturated Fat 20 g(98%)
- Sodium 913 mg(38%)
- Calories 864
Preparation Preheat oven to 375°F. Place 2 biscuits on ungreased baking sheet. Brush tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes. Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining 1/2 cup cream to soft peaks. Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over, dividing equally. Cover with tops. Top with cream and remaining berries.
Preparation Preheat oven to 375°F. Place 2 biscuits on ungreased baking sheet. Brush tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes. Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining 1/2 cup cream to soft peaks. Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over, dividing equally. Cover with tops. Top with cream and remaining berries.
