Strawberry Shortcake Using Store-Bought Biscuits with Homemade Whipped Cream

Recipe from Episode 18

Recipe adapted from the berry buzz blog— she shows great photos on how to do this!

Ingredients:

2 containers Pillsbury biscuits 

¼ cup butter

1 cup sugar

1 lb California Giant strawberries

Fresh whipped cream (use your favorite recipe, this is mine)

California Giant blueberries for garnish

Directions:

Preheat oven to 375 degrees. Dip Pillsbury biscuits into butter, and then dip in sugar. Lay on baking sheet. Continue to repeat these steps, until all biscuits are used. Bake for 11 minutes or until biscuits are slightly browned. Let cool.

While biscuits are baking, prepare fresh whipped cream. Slice strawberries.

Once biscuits are cool, assemble your sliders. I used a layer of strawberries, a layer of whipped cream, followed by another layer of strawberries, but feel free to assemble how you like! Use a toothpick to keep together, threading blueberries on top.

Whipped Cream:

Sally’s Baking Addiction for the win!