Ingredients
2 pounds fresh strawberries
1/4 cup granulated sugar (for strawberries)
1/4 cup granulated sugar (for whipped cream)
1 tablespoon fresh lemon juice
4–6 large classic biscuits
2 cups heavy cream
Instructions
1. Hull and wash strawberries; pair with 1/4 cup sugar and lemon juice
2. Toss strawberries to coat and refrigerate 10–15 minutes
3. Bake biscuits at 375°F (190°C) according to package instructions
4. Freeze heavy cream in an airtight container for 1–2 hours (skip if using fresh whipped cream)
5. Assemble by layered chilled strawberries, biscuits, and whipped cream into small cups
Notes
Use angel food cake or pound cake if biscuits aren’t available
Adjust strawberry sugar based on ripeness
Store refrigerated assembled cups up to 2 hours
Replace lemon juice with lime juice if preferred
- Prep Time: 25
- Cook Time: 15
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 dessert cup
- Calories: 320
- Sugar: 12g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg