Easy Biscuit Strawberry Shortcake Casserole
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.
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!
Tried this recipe?Let us know how it was!