Categories: Desserts
Ingredients
- 1 – can of Pillsbury Grands biscuits
- 1 egg white
- 1 tablespoon water
- sugar for sprinkling
- 20 large strawberries, 2 slices per strawberry ( use the leftovers for a salad)
- 1 – (8 ounce) tub cool whip, defrosted
- 20 skewers, cut to size
- 1-1/2 inch biscuit cutter
Directions
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Preheat oven to 350 degrees.
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On a lightly floured surface, roll a biscuit into a 5-inch circle.
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Cut 7 – 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
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Whisk together the egg white and water. Brush on each biscuit and sprinkle with sugar.
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Bake 12 to 14 minutes or until golden brown.
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While the biscuits are baking prepare the strawberries.
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Cut two 1/2 inch slices from each strawberry and use the leftovers for a salad.
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Keep the two slices stacked on themselves so you can use the same strawberry for one skewer. This way they fit together better.
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Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.
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Then start layering; biscuit, strawberry, cool whip, do this twice ending with a third biscuit on top.
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TIP: Place the bottom biscuit round on the platter and then pierce with skewer. This will help the shortcake stand.