Strawberry Shortcake

My grandmother used to make me strawberry shortcake using leftover biscuits and the strawberries from her garden. It has always been one of my favorites.  I have added a few little tweaks to make it somewhat like a trifle or napoleon but the basic premise is the same.  Biscuits with macerated strawberries, whipped cream and a vanilla cheesecake mousse. 

Nutrition Facts
Strawberry Shortcake
Amount Per Serving
Calories 364 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 118mg 39%
Sodium 124mg 5%
Potassium 119mg 3%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 17g
Protein 4g 8%
Vitamin A 23%
Vitamin C 56%
Calcium 10%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Strawberry Shortcake
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Strawberry Shortcake
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Servings
8servings
Servings
8servings
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. Make biscuits (see recipe on Biscuits and gravy recipe). While the biscuits are baking, slice strawberries and add sugar. Refrigerate the strawberries.
  2. Make the vanilla cheesecake pudding. Using a hand mixer, mix the vanilla pudding mix and cream cheese until smooth. Add the half and half and continue mixing until smooth and the consistency of meringue.
  3. Make the whipped cream. Using a hand mixer, beat the heavy cream, vanilla and powdered sugar until it is thick and creamy. Do not over beat or you will get butter.
  4. To assemble: Slice a biscuit in half and spoon on the vanilla pudding mixture. Add the strawberries and the whipped cream. Sprinkle with a touch of cinnamon if desired. Enjoy!!
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