Here in the south, we love our strawberry shortcake! It’s a great summer treat, or a perfect and quick dessert to put together in minutes for the family. Using angel food cake, strawberries and whipped cream is the classic version, so we decided to kick that up a notch and try something different. This recipe is really easy to make, and offers a unique additional flavor to make it even better.
1-2 pounds fresh strawberries
Refrigerated biscuits (I used Pillsbury Grands)
Cinnamon & sugar mixture
1 (8 oz) package cream cheese
1 cup sugar
1 teaspoon vanilla
1 tablespoon milk
strawberry sauce (I used strawberry ice cream topping)
Cool Whip or whipped cream
Mix about 1/2 cup sugar with 4 tablespoons of cinnamon in a dish. Roll the biscuits in the mixture, then bake according to directions. While the biscuits are baking, cut strawberries into bite-size pieces and set aside. Blend together cream cheese, sugar, vanilla and milk until the mixture is creamy and thick. Add milk as needed to make it more creamy. Add strawberry sauce, 1 tablespoon at a time until you have the desired amount in the mixture, depending on your taste. I used 2 tablespoons for mine. Beat that mixture really well.
While biscuits are still warm, carefully roll them again in cinnamon and sugar. Top with the cream cheese mixture, then strawberries, then whipped cream. Alternatively, you can pipe the cream cheese mixture into the bottom of the biscuits.