Introduction: Shortcut Strawberry Shortcake
I think I know only one person who actually bakes her own biscuits for strawberry shortcake (Kate, RS's Associate Food Editor). The rest of my friends rely on those greasy rounds you get at the supermarket bakery counter. This recipe lets me look like a star -- juicy fruit piled on flaky, fresh-from-the-oven biscuits is hard for anyone to resist. -- Lygeia Grace, Senior Food Editor, Real Simple
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This ode to the berry is decadent enough for company, and the just-baked refrigerator-case biscuits will fill your kitchen with an aroma that will say "homemade" -- not to mention "good." They'll also soak up the strawberries' juices without getting soggy, as those spongy, don't-even-pretend-you're-shortcake rounds do.
2 quarts (32 ounces) fresh strawberries
1/3 cup plus 1 tablespoon sugar
1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
1 7-ounce can whipped cream
Step 1: Slice
Slice the strawberries into a large bowl.
Step 2: Sprinkle
Sprinkle with 1/3 cup of the sugar, toss, and set aside.
Step 3: Separate, Sprinkle
Separate the dough into individual portions and place on a baking sheet. Sprinkle the tops with the remaining sugar and bake according to the package directions.
Step 4: Cool, Slice
Let cool on the baking sheet for 3 to 5 minutes. Slice each biscuit in half.
Step 5: Top
Place the bottom half on a plate and top with some of the whipped cream.
Step 6: Spoon, Sandwich, Serve
Spoon the berries and juices over the cream and sandwich with the remaining biscuit half.