Strawberry Shortcake Biscuits
Here's another easy and tasty dessert! Skip the spongy shortcake and make these strawberry shortcake biscuits instead.
Servings:8 people
Ingredients
- 8 Raw Biscuits use canned or homemade
- 1 Stick Salted Butter
- ½ to 1 Cup Sugar, for biscuits
- 1 lb Strawberries, chopped
- ¼ to ½ Cup Sugar, for strawberry topping
- 2 Cups Whipped Cream, prepared or 1 container cool whip
Instructions
Strawberry Syrup/Topping
- About 3-4 hours before you plan to cook your biscuits, prepare your strawberry topping.
- Combine the chopped strawberries and sugar specified for the strawberries.
- Mash until they start to form juice/syrup.
- Taste test for the right amount of sugar. How much sugar you use will depend on if your strawberries are very fresh, or pretty ripened. I used about 1/4 cup plus 1 Tbsp.
- Leave your strawberry mixture in the fridge for 3-4 hours or overnight for the strawberries to release more of their juices.
"Shortcake" Biscuits
- Preheat your oven to the temp designated for the raw biscuits you use.
- Line your pan with parchment paper.
- Melt the stick of butter in a bowl until liquid.
- Dip your biscuits in the melted butter coating them entirely.
- Once dipped in the butter, dip your biscuits in the bowl of sugar designated for your biscuits. Coat each side and edges of the biscuit in sugar and put on your lined baking sheet.
- Bake your biscuits for the time designated for the biscuits and check at that time. These typically take 5-7 minutes longer to cook when coated with the butter and sugar. Use your judgement.
- Once the biscuits are finished, top with your strawberry syrup and whipped cream.
- Serve while biscuits are still warm and enjoy!