Ingredients Jump to Instructions ↓

  1. 1 can (16 1/3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)

  2. 2 pints fresh strawberries, quartered

  3. 3/4 cup sugar, divided

  4. 1 teaspoon ground cinnamon

  5. 1 (8-ounce) container whipped topping

  6. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Unroll biscuits, place on baking sheet and bake in the oven according to directions. Meanwhile, in a medium bowl, combine the strawberries and half of the sugar . Let stand for 1 hour to meld flavors. In a small bowl, combine remaining sugar and cinnamon. Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries. Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.


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