Best White Lily Strawberry Shortcake Recipes

WHITE LILY STRAWBERRY SHORTCAKE

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.

WHITE LILY SHORTCAKE

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.