This Strawberry Casserole is a simple budget-friendly dessert that perfect to make during fresh strawberry season. The homemade strawberry pie filling, topped with canned biscuits turns into a shortcake-like casserole that is always a crowd-pleaser.
This strawberry dessert is a perfect dessert for those who love sweet and fruity dishes. It’s easy enough to make any day of the week but beautiful enough to make for parties, cookouts, and so potlucks.
If you’re looking for a refreshing and indulgent summer dessert, then this casserole would be a fantastic choice, as it takes advantage of fresh, juicy strawberries that are readily available during the summer season.
You may also really enjoy this Strawberry Charlotte Cake or these Strawberry Chocolate Chip Muffins!
Why You’ll Love This Recipe
- You only need a few simple ingredients so that helps this casserole stay budget-friendly.
- Plus, it’s a great way to use the strawberries that you pick up strawberry picking with your family.
- It’s a simple dessert that even beginners can make without any problems at all.
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Ingredients
You only need a few simple ingredients to make this simple recipe. If you are like me, you may already have most of these ingredients on hand which can save you a trip to the grocery store.
- southern homestyle biscuits – You will need the large biscuits like the Pillsbury Grands.
- heavy cream
- brown sugar
- strawberries
- sugar
- cornstarch
- vanilla
- Pinch salt
See recipe card for quantities.
How to Make Strawberry Casserole
Making this biscuit strawberry casserole is super simple. Here is a quick rundown of the steps you need to make this dish. You can find the full step-by-step instructions in the recipe card at the bottom of the post.
Separate the biscuits into half, and press half of them into the bottom of the casserole dish to make the crust.
Brush the biscuits with heavy cream, sprinkle with brown sugar and bake for 10 minutes or until golden brown.
While the crust is baking make the strawberry filling and then spread it over the baked crust.
Top with remaining biscuits, brush with heavy cream and sprinkle with brown sugar. Then bake for 15 minutes or until biscuits are cooked.
Variations
Want to change things up a little bit? Give these variation options a try!
- Chocolate and Strawberry Casserole – Add a layer of chocolate chips on top of the biscuits before pouring the strawberry mixture. Bake as directed and serve with whipped cream on top.
- Lemon and Strawberry Casserole – Mix in some lemon zest and juice to the strawberry mixture for a tangy flavor. Use crushed graham crackers instead of biscuits for the base and top with a sprinkling of powdered sugar before serving.
- Almond and Strawberry Casserole – Add some almond extract to the strawberry mixture for a nutty taste. Use sliced almonds to garnish the casserole and serve with vanilla ice cream on top.
Equipment
- 9×13 baking dish
- mixing bowl
Storage
Leftovers – If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days. The biscuits may become a bit soggy due to the moisture from the strawberries, but the flavors will still be intact.
Reheating – To reheat a serving of strawberry casserole, you can either microwave it for 30-60 seconds or bake it in the oven at 350°F for 10-15 minutes until heated through. If the biscuits are too soft, you can crisp them up by placing the casserole under the broiler for a minute or two.
Freezing – You can also freeze the strawberry casserole for up to 2 months. Place the cooled casserole in an airtight container or wrap it tightly with plastic wrap and then with aluminum foil. When ready to serve, let it thaw in the fridge overnight and then reheat as directed above. Note that the texture of the biscuits may change after freezing, but the flavors will still be delicious.
Pro Tips
- For a more indulgent treat, you can use whipped cream or ice cream on top of the casserole before serving.
- To make the casserole look more appealing, sprinkle some sugar or cinnamon on top before baking.
- You can modify the recipe by adding other fruits such as blueberries, raspberries, or blackberries.
- I like to serve this casserole with some fresh whipped cream or a scoop of vanilla ice cream.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can assemble the casserole ahead of time and refrigerate until ready to bake.
Yes, you can use non-dairy milk such as almond milk or coconut milk, but the texture and flavor may be slightly different.
Yes, you can use any type of biscuit or even cake mix as a substitute.
Related Recipes
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Serve With
These are my favorite dishes to serve with Strawberry Casserole:
Recipe Card
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Strawberry Casserole
Equipment
- 9×13 casserole dish
- Mixing Bowl
Ingredients
- 8 southern homestyle biscuits divided – You need large biscuits like Pillsbury Grands
- 2 tablespoons heavy cream divided
- 2 tablespoons brown sugar divided
- 2 pounds strawberries stems removed and quartered
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- Pinch salt
Instructions
- Preheat the oven to 375 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
- Pull four of the biscuits in half through the middle. Place the biscuits into the casserole dish and press into a crust.
- Brush the tops of the biscuits with half of the heavy cream. Sprinkle half of the brown sugar over the biscuits.
- Bake the crust for 10 to 12 minutes or until the biscuits are beginning to brown on the edges.
- Meanwhile, stir together the strawberries, sugar, cornstarch, vanilla, and salt until evenly mixed.
- Spread the strawberry mixture over the biscuits.
- Pull the remaining four of the biscuits in half through the middle. Arrange the biscuits over the top of the strawberries. Brush the biscuits with the remaining heavy cream and sprinkle with the remaining brown sugar.
- Place the casserole into the oven and bake for 15 minutes or until the biscuits are cooked through.
- Allow the casserole to rest for 15 minutes prior to serving. Serve topped with vanilla ice cream or whipped topping.