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| 1 | Tube large refrigerator biscuits; (Such as Pillsbury |
| | Grands Buttermilk |
| | Biscuits) |
| | (10.8-ounce) |
| 1 Esslöffel | Plus 1/2 cup chilled whipping cream |
| 3 Esslöffel | sugar |
| 1 | Basket strawberries; hulled (1-pint) |
| 1 Teelöffel | lemon juice fresh |
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Preheat oven to 375F. Place 2 biscuits on ungreased baking sheet. Brush tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes.
Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining 1/2 cup cream to soft peaks.
Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over, dividing equally. Cover with tops. Top with cream and remaining berries.
2 Servings; can be doubled.
Per serving: 146 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 38g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates
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