White Lily Strawberry Shortcake

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READY IN: 50mins
Recipe by Danny Beason

Belinda Ellis, Consumer Services Manager, White Lily

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Cover a baking sheet with aluminum foil or parchment paper for easy clean up.
  3. Place White Lily Frozen Biscuit dough pieces onto baking pan.
  4. Bake for 18 to 20 minutes or until very lightly browned.
  5. Melt butter in microwave on low heat.
  6. Brush butter onto the hot biscuits.
  7. Sprinkle ¼ cup sugar evenly over the biscuits.
  8. Bake for an additional 5 to 8 minutes or until biscuits are golden brown.
  9. Meanwhile, sweeten sliced berries with 2 tablespoons sugar.
  10. Measure heavy whipping cream into a cold mixing bowl and whip until stiff.
  11. Gradually add 2 tablespoons sugar.
  12. Chill until needed.
  13. To assemble shortcakes: Open biscuit, and spread about 1 tablespoon of strawberry jam on the bottom half.
  14. Layer with a generous spoonful of strawberries and then a large dollop of whipped cream.
  15. Place the top of the biscuit on the whipped cream.
  16. Spoon on additional strawberries and whipped cream.
  17. Garnish with a blueberry on top if desired.

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