Strawberry Shortcakes




  • 1 can (10.2 oz) refrigerated buttermilk biscuits (5 biscuits)
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup sugar

Strawberry Mixture

  • 1 1/2 pints (3 cups) fresh strawberries, sliced
  • 1/3 cup sugar

Whipped Cream

  • 1/2 cup whipping cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla, if desired


  1. Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
  2. Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
  3. In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
  4. To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.