Sandra's Shortcake (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 can (16.3-ounce) biscuits (recommended: pillsbury grands southern style) |
2 pints fresh strawberries, quartered |
3/4 cup sugar, divided |
1 teaspoon ground cinnamon |
1 (8-ounce) container whipped topping |
1 cup sour cream |
Directions:
1. Preheat oven to 350 degrees F.
2. Unroll biscuits, place on baking sheet and bake in the oven according to directions.
3. Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
4. In a small bowl, combine remaining sugar and cinnamon.
5. Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
6. Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.
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