- 2 quarts fresh strawberries, rinsed, hulled and sliced or chopped)
- White sugar
Mix fruit with sugar, taste for desired sweetness. Cover and refrigerate for several hours or longer until sugar is dissolved and juices has
- biscuit mix
- 1/2 c. sour cream or plain yogurt
- 2 tsp. vanilla extract
Follow package directions plus adding sour cream and vanilla. Bake in a 9” x 9” cake pan or pat out and cut with large round biscuit cutter or using a pizza cutter, cut into squares.
Remove from oven and let cool to room temperature. Split serving of shortbread in half, layer with fruit and top with fruit. Top with whipped cream or ice cream.
Suggestion: Instead of strawberries, you can replace with raspberries, blueberries, blackberries or peaches.
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