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5-Ingredient Strawberry Shortcake Breakfast Bake

Ingredients

Scale
  • 2 1/4 cups fresh or thawed frozen strawberries, cut into quarters
  • 4 1/2 teaspoons sugar
  • 1 can (16.3 oz) Flaky Layers refrigerated original biscuits
  • 2 teaspoons vanilla
  • 3/4 cup whipping cream

Instructions

  1. Heat oven to 350Β°F. In medium bowl, toss 2 1/4 cups fresh or thawed frozen strawberries, cut into quarters, and 4 1/2 teaspoons sugar.
  2. Separate dough from 1 can (16.3 oz) Flaky Layers refrigerated original biscuits into 8 biscuits. Place 4 biscuits in bottom of ungreased 9×9-inch square pan. Sprinkle about three-fourths of the strawberries over top.
  3. Top with remaining 4 biscuits. In measuring cup, beat 2 teaspoons vanilla into 3/4 cup whipping cream with whisk. Pour over biscuits. Top with remaining strawberries.
  4. Bake 25 to 30 minutes or until bubbly and biscuits are golden brown. Cool 5 minutes; serve warm.