STREAMING NOW: Nigella: At My Table

Shortcut Strawberry Shortcakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I couldn't believe my eyes when I saw nobody had posted this. SO easy, SO simple, SO...Redneck! If you're one of those "always from scratch" food snobs, this one ain't for you, unless you'd like to give swangin' the Redneck way a try. Great for any occasion, this is something that can be thrown together quick and looks great on a plate!”

Ingredients Nutrition

  • 8 Hungry Jack big flaky refrigerated biscuits (one can)
  • 12 cup sugar
  • 14 cup butter, melted
  • 1 pint fresh strawberries
  • whipped topping, if desired


  1. Wash and slice the strawberries and sweeten if desired.
  2. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
  3. Place the melted butter in a bowl and the sugar in a separate bowl. Separate the biscuits. Using the layers as a guide, peel the biscuits in half. Dip each in butter and roll in sugar. Place each half back together and place on the parchment.
  4. Bake until golden brown, but do not rely on the time on the can. (Due to the sugar, these burn easily). Let cool completely.
  5. To serve, peel the biscuit halves back apart, fill with berries, replace top and dollop on the topping.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a