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.