White Lily Strawberry Shortcake Recipes

WHITE LILY STRAWBERRY SHORTCAKE

White Lily Strawberry Shortcake image

Make and share this White Lily Strawberry Shortcake recipe from Food.com.

Provided by Danny Beason

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 pieces white lily frozen biscuit dough
1/4 cup butter, melted
1/2 cup sugar, divided
1 quart strawberry, sliced
1 cup heavy whipping cream
1/2 cup strawberry jam

Steps:

Preheat oven to 375 degrees.
Cover a baking sheet with aluminum foil or parchment paper for easy clean up.
Place White Lily Frozen Biscuit dough pieces onto baking pan.
Bake for 18 to 20 minutes or until very lightly browned.
Melt butter in microwave on low heat.
Brush butter onto the hot biscuits.
Sprinkle ¼ cup sugar evenly over the biscuits.
Bake for an additional 5 to 8 minutes or until biscuits are golden brown.
Meanwhile, sweeten sliced berries with 2 tablespoons sugar.
Measure heavy whipping cream into a cold mixing bowl and whip until stiff.
Gradually add 2 tablespoons sugar.
Chill until needed.
To assemble shortcakes: Open biscuit, and spread about 1 tablespoon of strawberry jam on the bottom half.
Layer with a generous spoonful of strawberries and then a large dollop of whipped cream.
Place the top of the biscuit on the whipped cream.
Spoon on additional strawberries and whipped cream.
Garnish with a blueberry on top if desired.

Nutrition Facts : Calories 398, Fat 21.1, SaturatedFat 11.5, Cholesterol 56, Sodium 393.5, Carbohydrate 51.2, Fiber 2.3, Sugar 31.8, Protein 3.1

WHITE LILY SHORTCAKE

White Lily Shortcake image

Provided by Ann Barry

Categories easy, weekday, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups White Lily self-rising flour
2 tablespoons sugar
1/2 cup butter or margarine
1 egg, beaten
2/3 cup light cream
Butter or margarine, softened
1 cup whipping cream
3 to 4 cups peaches, peeled and sliced

Steps:

Preheat oven to 450 degrees.
In mixing bowl stir together flour and sugar; cut in the 1/2 cup butter until mixture resembles coarse crumbs.
Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
Spread dough in a greased 8-inch round baking pan, building up edges slightly.
Bake for 15 to 18 minutes or until golden.
Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
Serve while cake is warm.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 532 milligrams, Sugar 14 grams, TransFat 1 gram

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