White Lily Strawberry Shortcake

1. 1

   Preheat oven to 375 degrees.

2. 2

   Cover a baking sheet with aluminum foil or parchment paper for easy clean up.

3. 3

   Place White Lily Frozen Biscuit dough pieces onto baking pan.

4. 4

   Bake for 18 to 20 minutes or until very lightly browned.

5. 5

   Melt butter in microwave on low heat.

6. 6

   Brush butter onto the hot biscuits.

7. 7

   Sprinkle 1/4 cup sugar evenly over the biscuits.

8. 8

   Bake for an additional 5 to 8 minutes or until biscuits are golden brown.

9. 9

   Meanwhile, sweeten sliced berries with 2 tablespoons sugar.

10. 10

    Measure heavy whipping cream into a cold mixing bowl and whip until stiff.

11. 11

    Gradually add 2 tablespoons sugar.

12. 12

    Chill until needed.

13. 13

    To assemble shortcakes: Open biscuit, and spread about 1 tablespoon of strawberry jam on the bottom half.

14. 14

    Layer with a generous spoonful of strawberries and then a large dollop of whipped cream.

15. 15

    Place the top of the biscuit on the whipped cream.

16. 16

    Spoon on additional strawberries and whipped cream.

17. 17

    Garnish with a blueberry on top if desired.

* Per serving · 4 servings · Values may vary.