White Lily Strawberry Shortcake

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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