Strawberry Shortcake

Dairy Free
Health score
11%
Strawberry Shortcake
45 min.
8
287kcal

Suggestions


Looking for a refreshing and delightful dessert that's both satisfying and easy to make? This Strawberry Shortcake is the perfect treat to impress your guests or enjoy as a simple indulgence. With its light and airy texture, it's a dessert that never goes out of style. Imagine biting into the warm, fluffy biscuits topped with fresh, juicy strawberries, all complemented by a generous dollop of whipped cream. It’s the kind of dessert that’s sure to bring back memories of sunny days and outdoor picnics, making it a great choice for any occasion.

What makes this recipe extra special is that it’s completely dairy-free, which means you can enjoy it even if you're avoiding dairy products. The combination of sweet, ripe strawberries and the crunchy biscuit base gives a perfect balance of flavors and textures. It’s the ideal way to treat yourself after a long day or to celebrate with friends and family. Plus, it comes together in just 45 minutes, so you won’t have to wait long to enjoy this delightful dessert!

Whether you're hosting a summer gathering, looking for a quick sweet fix, or just in the mood for a classic, this Strawberry Shortcake will definitely hit the spot. Easy, delicious, and oh-so-satisfying, it's a dessert you'll come back to again and again!

Ingredients

  • 12 ounce pillsbury golden homestyle buttermilk biscuits 
  • 32 ounces strawberries fresh
  • 0.3 cup sugar 
  • ounce whipped cream canned

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Slice the strawberries into a large bowl.
  2. Sprinkle with 1/3 cup of the sugar, toss, and set aside. Separate the dough into individual portions and place on a baking sheet, sprinkle the tops with the remaining sugar, and bake according to the package directions.
  3. Let cool on the baking sheet for 3 to 5 minutes. Slice each biscuit in half.
  4. Place the bottom half on a plate and top with some of the whipped cream. Spoon the berries and juices over the cream and sandwich with the remaining biscuit half.

Nutrition Facts

Calories287kcal
Protein5.67%
Fat39.24%
Carbs55.09%

Properties

Glycemic Index
28.76
Glycemic Load
23.14
Inflammation Score
-5
Nutrition Score
11.803043404351%

Flavonoids

Cyanidin
1.91mg
Petunidin
0.12mg
Delphinidin
0.35mg
Malvidin
0.01mg
Pelargonidin
28.18mg
Peonidin
0.06mg
Catechin
3.53mg
Epigallocatechin
0.88mg
Epicatechin
0.48mg
Epicatechin 3-gallate
0.17mg
Epigallocatechin 3-gallate
0.12mg
Naringenin
0.29mg
Kaempferol
0.57mg
Myricetin
0.05mg
Quercetin
1.26mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:287.34kcal
14.37%
Fat:12.9g
19.84%
Saturated Fat:4.51g
28.17%
Carbohydrates:40.73g
13.58%
Net Carbohydrates:37.91g
13.79%
Sugar:17.33g
19.25%
Cholesterol:19.28mg
6.43%
Sodium:403.78mg
17.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.19g
8.38%
Vitamin C:66.68mg
80.82%
Manganese:0.61mg
30.25%
Phosphorus:232.15mg
23.21%
Vitamin B1:0.22mg
14.53%
Folate:57.73µg
14.43%
Selenium:8.85µg
12.64%
Fiber:2.82g
11.28%
Iron:1.88mg
10.47%
Vitamin B2:0.17mg
9.81%
Vitamin B3:1.88mg
9.4%
Potassium:305.38mg
8.73%
Vitamin E:1.05mg
6.99%
Calcium:64.12mg
6.41%
Magnesium:24.7mg
6.17%
Copper:0.09mg
4.64%
Vitamin K:4.71µg
4.49%
Vitamin B6:0.08mg
4.17%
Vitamin A:184.38IU
3.69%
Vitamin B5:0.34mg
3.45%
Zinc:0.46mg
3.04%
Vitamin B12:0.13µg
2.19%
Source:My Recipes