This light, fresh and easy biscuit strawberry shortcake casserole is the perfect dessert to satisfy your sweet cravings without having to spend hours in the kitchen. There is nothing I love more than fresh strawberries in the spring paired with a silky smooth homemade whipped cream and fluffy sugared biscuits. It's the perfect refreshing dessert. This delicious easy strawberry shortcake is simple and easy using canned biscuits to create the perfect strawberry shortcake that you are going to want to make over over again. Whether you're having guests over or just want to indulge with your family on a warm summer day, this easy strawberry shortcake casserole is a must-try!
WHY YOU ABSOLUTELY NEED TO TRY THIS RECIPE
If you are someone who feels like they aren't the best baker, don't have a ton of time only our hands or daunted by the idea of making homemade biscuits then this is the perfect recipe for you to try. It's easy, requires only a few ingredients and the perfect spring or summer dessert to share with family or friends and at that outdoor bbq. It's fresh, light and oh so delicious.
WHAT MAKES THIS STRAWBERRY SHORTCAKE EASY
Since we are not making homemade biscuits for this recipe, you will be whipping this together in no time. We are going to use canned biscuits, cut into quarters and tossed in milk powder, sugar and melted better to add richness and depth to the flavors off the biscuits. This easy strawberry shortcake casserole using fresh strawberries soaked in lemon juice and sugar to create a fresh, strawberry sauce plus fresh homemade whipped cream that comes together in minutes.
INGREDIENTS
- Canned Biscuits: This is the key to making this easy strawberry shortcake casserole so easily. We are going to use canned biscuits. You will need 2 packs of 8 biscuits. I prefer to use Pillsbury Homestyle Buttermilk Biscuits.
- Salted Butter: We will be tossing the biscuit dough with 2 sticks of salted butter.
- Milk Powder: You can use non-fat or full-fat milk powder. This will be used to toss the biscuits and give an added depth of flavor.
- Sugar: This recipe calls for two types of sugar. The first is granulated sugar. This will be used to toss around the biscuits as well as sprinkling over strawberries to create our fresh strawberry sauce.
- Turbinado Raw Cane Sugar: This is a coarse cane sugar that you can find in your local grocery store.
- Strawberries: Fresh strawberries are what going to make this strawberry shortcake so special. You will need at least 2 lbs of strawberries.
- Lemon: Just one half lemon is needed to help break down the fibers and release the yummy juice of the strawberries.
- Heavy Whipping Cream: Fresh, homemade whipped cream is so incredibly easy and delicious. Only three ingredients are need to make a yummy whipped cream.
- Powdered Sugar: We will add this to the whipped cream to create a sweet, silky whipped cream to top these biscuits.
- Vanilla Bean Paste: I prefer to use vanilla bean paste in my homemade whipped cream but you can also use pure vanilla extract. The measurements are 1 to 1.
STEP BY STEP INSTRUCTIONS
STEP ONE: Prep
Turn oven on to 375°F. Lightly spray a 9"x13" metal or glass pan with cooking spray.
STEP TWO: Strawberries
Wash and cut stems off 2 pounds of strawberries and place into a medium size bowl. I like to cut each strawberry in half or quarters depending on the size. Sprinkle ¼ cup granulated sugar all over the strawberries. Toss to coat.
Juice ½ lemon and pour the lemon juice over the strawberries and stir with a spoon. Using a pastry cutter or potato smasher, mash the strawberries slightly to help break up the fibers. You want some strawberries to break apart but also leave large chunks of fresh strawberries. Set aside.
STEP THREE: Biscuits
Melt two sticks of salted butter in the microwave on 30 second increments. Let cool.
Open canned biscuits and cut each round biscuit into quarters. Add to a medium bowl.
Mix milk powder and granulated sugar together and toss over the cut biscuits. Toss throughly until each piece is coated.
Pour melted butter over the biscuits and toss until fully coated.
Spoon out the biscuit pieces into your prepared 9"x13" baking dish and spread each piece around so it's evenly distributed. It's okay if there is space in between them. They will puff up and spread as they bake.
Sprinkle ¼ cup of coarse turbinado cane sugar all over the top of the biscuits.
Bake for 16-18 minutes. Edges will be golden brown and center should be almost done. You don't want the dough to be gooey still though.
*If using a glass baking dish, this will burn quicker. Make sure to check your oven at 16 minutes to ensure they aren't burning.*
STEP FOUR: Finish Strawberry Sauce & Whipped Cream
Scoop 1 cup of the strawberry sauce out into a small or medium sauce pan. Add 1-2 tablespoons of sugar and stir. On medium heat, let the strawberry sauce simmer, mashing the strawberry sauce up a bit to remove the larger chunks and mix occasionally to avoid burning. In about 5 minutes it will start to thicken. Once it has thickened remove from heat. Add this back into the other fresh strawberry sauce and stir to combine. Set aside.
In the stainless steel bowl of a stand mixer using the whisk attachment or a hand mixer (use whisk attachment if you have), pour heavy cream, vanilla and powdered sugar into the bowl.
Beat on medium high speed until cream has begun to thicken and form soft to medium stiff peaks. It should be smooth and thicken enough for the peaks to hold their shape with a small droop at the top.
If you over whip, it might look a bit curdled or start turning into a thicker butter like consistency.
STEP FIVE: Serve
This dish is best served warm to give the most fresh flavor. Spoon biscuits onto plate and top with the strawberry sauce and whipped cream. Enjoy!
STORING AND FREEZING
This strawberry shortcake casserole is best served warmed. You can place leftovers in air tight containers in the refrigerator for 2-3 days. I recommend putting the strawberries and whipped cream in their own containers.
I do not recommend freezing this dish.
OTHER EASY TO MAKE RECIPES TO TRY
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📖 Recipe
Easy Biscuit Strawberry Shortcake Casserole
Ingredients
Biscuit Shortcake
- 2 cans pillsbury homestyle buttermilk biscuits, 16 biscuits total
- ¼ cup milk powder
- 1 tablespoon granulated sugar
- 1 cup salted butter, melted
- 3-4 tablespoons turbinado cane sugar
Strawberry Sauce
- 2 pounds strawberries, cut in half & quartered
- ¼ cup granulated sugar
Homemade Whipped Cream
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar, sifted
- 1 ½ teaspoons vanilla bean paste or vanilla extract
Instructions
STEP ONE: Prep
- Turn oven on to 375°F. Lightly spray a 9"x13" metal or glass pan with cooking spray.
STEP TWO: Strawberries
- Wash and cut stems off 2 pounds of strawberries and place into a medium size bowl. I like to cut each strawberry in half or quarters depending on the size. Sprinkle ¼ cup granulated sugar all over the strawberries. Toss to coat.
- Juice ½ lemon and pour the lemon juice over the strawberries and stir with a spoon. Using a pastry cutter or potato smasher, mash the strawberries slightly to help break up the fibers. You want some strawberries to break apart but also leave large chunks of fresh strawberries. Set aside.
STEP THREE: Biscuits
- Melt two sticks of salted butter in the microwave on 30 second increments. Let cool.
- Open canned biscuits and cut each round biscuit into quarters. Add to a medium bowl.
- Mix milk powder and granulated sugar together and toss over the cut biscuits. Toss throughly until each piece is coated.
- Pour melted butter over the biscuits and toss until fully coated.
- Spoon out the biscuit pieces into your prepared 9"x13" baking dish and spread each piece around so it's evenly distributed. It's okay if there is space in between them. They will puff up and spread as they bake.
- Sprinkle ¼ cup of coarse turbinado cane sugar all over the top of the biscuits.
- Bake for 16-18 minutes. Edges will be golden brown and center should be almost done. You don't want the dough to be gooey still though.
- *If using a glass baking dish, this will burn quicker. Make sure to check your oven at 16 minutes to ensure they aren't burning.*
STEP FOUR: Finish Strawberry Sauce & Whipped Cream
- Scoop 1 cup of the strawberry sauce out into a small or medium sauce pan. Add 1-2 tablespoons of sugar and stir. On medium heat, let the strawberry sauce simmer, mashing the strawberry sauce up a bit to remove the larger chunks and mix occasionally to avoid burning. In about 5 minutes it will start to thicken. Once it has thickened remove from heat. Add this back into the other fresh strawberry sauce and stir to combine. Set aside.
- In the stainless steel bowl of a stand mixer using the whisk attachment or a hand mixer (use whisk attachment if you have), pour heavy cream, vanilla and powdered sugar into the bowl.
- Beat on medium high speed until cream has begun to thicken and form soft to medium stiff peaks. It should be smooth and thicken enough for the peaks to hold their shape with a small droop at the top.
- If you over whip, it might look a bit curdled or start turning into a thicker butter like consistency.
STEP FIVE: Serve
- This dish is best served warm to give the most fresh flavor. Spoon biscuits onto plate and top with the strawberry sauce and whipped cream. Enjoy!
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