Strawberry Patch Shortcake

By carvalhohm

Ingredients

• Serves: 8
• 1 (17.3-ounce) package refrigerated biscuits (8 biscuits)
• 1 tablespoon butter, melted
• 3 tablespoons sugar, divided
• 1/4 teaspoon ground cinnamon
• 1 cup (1/2 pint) heavy cream
• 1 quart strawberries, washed, hulled, and halved
• 1/2 cup strawberry preserves, melted

Details

Servings 8
Cooking time 20mins
Adapted from mrfood.com

Preparation

Step 1

Place biscuits on a baking sheet and brush tops with melted butter.

In a small bowl, combine 1 tablespoon sugar and the cinnamon; mix well and sprinkle over tops of biscuits. Bake according to package directions and let cool.

Meanwhile, in a medium bowl, beat heavy cream and remaining sugar until stiff peaks form.

Split biscuits. Divide strawberries equally over biscuit bottoms, reserving a few for garnish. Top with half of whipped cream, replace biscuit tops, then top with remaining whipped cream and reserved strawberries. Drizzle with strawberry preserves and serve.

Note:
For a change of pace, replace the fresh strawberries with fresh blueberries and the strawberry preserves with blueberry preserves.