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Strawberry Shortcake |
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Serves: 8 Print this RecipeDon’t bother making this delight with out-of-season, flavorless, or frozen berries. This dessert should celebrate fresh, at-their-peak berries only! For a different twist, try fresh raspberries or blackberries-or use cut-up peaches or nectarines instead. 6 cups hulled fresh strawberries 2 tablespoons granulated sugar 1 recipe buttermilk Biscuits, prepared, preferably still hot 1 cup lite whipped topping 1. In a medium bowl, crush 1 1/2 cups of the strawberries with a fork or potato masher. Slice the remaining whole berries into quarters and add to the crushed berries. Gently stir in the sugar and set aside for 10 minutes. 2. Place a biscuit on each of 8 serving plates; split with a fork and top each with 1/2 cup of the strawberry mixture. Garnish each with 2 Tbsp of whipped topping. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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