Prep time: 10 min.
Total time: 60 min.
Ingredients: 3
Serves: 6
Ingredients
- 1 package Pillsbury™ Simply…™ refrigerated chocolate chip cookies
- 1 1/2 to 2 cups whipped topping
- 1 1/2 cups sliced fresh strawberries
Preparation:
- Step 1
Bake cookies as directed on package. Remove from cookie sheet to cooling rack; cool completely.
- Step 2
To
make shortcakes, top 6 cookies with whipped topping. Arrange a few
strawberry slices on top of whipped topping. Top with remaining cookies
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Prep time: 30 min.
Total time: 30 min.
Ingredients: 8
Serves: 5
Ingredients
Biscuits
-
1 can (10.2 oz) Pillsbury™ Grands!™ 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
Preparation:
- Step 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.
- Step 2
Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
- Step 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.
- Step 4
To serve, split biscuits; place on individual dessert plates. Top with whipped cream and strawberry mixture
-
Expert Tips
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.
- For the best whipped cream, start with very cold cream and utensils. Chill the bowl and beaters in the freezer for 15 minutes.
- Just before baking, sprinkle the biscuits with decorator sugar crystals.
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