Strawberry Shortcake By: MELINDA PAGE AND ELIZABETH WELLS

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Picture from NY Times Cooking
Ingredients:

  • 2 quarts (32 ounces) fresh strawberries 
  • 1/2 cup plus 1 tablespoon sugar 
  • 1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits 
  • 1 7-ounce can whipped cream
Directions:

  1. Wash and hull the strawberries, then slice them into a large bowl. Sprinkle with 1/2 cup of the sugar, toss, and set aside.  
  2. Place the biscuits on a baking sheet, sprinkle the tops with the remaining tablespoon of sugar, and bake according to the package directions.
  3. Let cool for 3 to 5 minutes, then slice the biscuits in half. Place the bottom half of each biscuit on a plate and spray on some whipped cream. Spoon the berries, including some juices, over the whipped cream, then place the other half of the biscuit on top. Serve.

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