Strawberry Shortcakes Recipe

How to make it

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• 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.
• Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
• In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
• To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture.
• TIP: One 8-ounce container of frozen whipped topping can be used in place of the Whipped Cream topping recipe. Thaw the frozen topping before using.
• NUTRITION INFORMATION PER SERVING:
• Serving Size: 1 Serving
• Calories 450 Calories from Fat 180
• % DAILY VALUE
• Total Fat 20g 31%
• Saturated 11g 53%
• Trans Fat 3 1/2g
• Cholesterol 40mg 13%
• Sodium 640mg 27%
• Total Carbohydrate 61g 20%
• Dietary Fiber 2g 8%
• Sugars 38g
• Protein 5g
• % Daily Value*:
• Vitamin A 8% Vitamin C 100%
• Calcium 6% Iron 10%
• Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 4 Fat
• Carbohydrate Choices: 4
• *Percent Daily Values are based on a 2,000 calorie diet.
• Recipe from Pillsbury.com