Shortcut Strawberry Shortcakes

We've got the shortest route to making one totally terrific dessert! 


  • 1 package (17.3 ounces) grand-size refrigerated buttermilk biscuits
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
    Fruit Topping
  • 2 pints fresh strawberries
  • 3 kiwifruit
  • 1-2 tablespoons sugar
  • 1 1/2 cups thawed, frozen whipped topping


  1. Preheat oven to 375°F. For shortcakes, place biscuits 1-2 inches apart on Large Round Stone with Handles. Combine sugar and cinnamon in Flour/Sugar Shaker. Sprinkle some of the cinnamon mixture evenly over tops of biscuits. Turn biscuits over and sprinkle with remaining mixture. Place Baking Stone in Oven-To-Table Rack

  2. Bake 11-15 minutes or until golden brown. Using Oven Mitts, remove Baking Stone to Hot Pad/Trivet. Using Mini-Serving Spatula, remove shortcakes to Stackable Cooling Rack. Cool 10 minutes. 

  3. Meanwhile, prepare fruit topping. Gently wash strawberries with cool water. Choose 8 "pretty" strawberries to use for decoration and set aside. Using Core & More, remove stems from remaining strawberries. Using Egg Slicer Plus®, slice strawberries into Classic Batter Bowl. Peel kiwis with Vegetable Peeler and slice using Egg Slicer Plus®. Using My Safe Cutter, cut kiwi slices in half on Cutting Board and add to strawberries. 

  4. Add sugar to fruit mixture and mix gently using Classic Scraper. Split each shortcake in half crosswise using My Safe Cutter. 

  5. To serve, place bottom halves of shortcakes on individual small plates. Top each with some of the fruit mixture and cover with top half of shortcake. Attach Decorating Tip to Easy Accent® Decorator and fill tube with whipped topping. Top each shortcake with whipped topping and a whole strawberry for decoration. 


  • 8  servings

Nutrients per serving:

Approximately 290 calories and 13 grams of fat 

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