See why the best things so often come in small packages with our incredibly delicious recipe for Small-Batch Easy Strawberry Shortcakes.
What You Need
Original recipe yields 6 servings
1 pkg. (7.5 oz.) complete buttermilk biscuit mix
1/4 cup sugar, divided
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/3 cup water
3 cups sliced strawberries
3/4 cup thawed COOL WHIP LITE Whipped Topping
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Let's Make It
Heat oven to 450ºF.
Combine biscuit mix and 2 Tbsp. sugar in medium bowl. Mix sour cream and water until blended. Add to dry ingredients; stir until mixture forms soft dough.
Drop dough into 6 mounds on baking sheet sprayed with cooking spray.
Bake 8 to 11 min. or until golden brown. Transfer to wire rack; cool completely. Meanwhile, mix strawberries and remaining sugar. Refrigerate until ready to use.
Split biscuits, then fill and top with strawberries and COOL WHIP just before serving.
Spread split biscuits with strawberry jam before filling and topping with the strawberries and COOL WHIP.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 2.5g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.