Strawberry Casserole
This Strawberry Casserole has layers of biscuit crusts, and sweet fresh strawberry filling that is baked until perfection. Top with a scoop of ice cream for an extra special treat.
Servings: 8 Servings
Calories: 216kcal
Equipment
- 9x13 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 9x13 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.
Nutrition
Serving: 1Serving | Calories: 216kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 258mg | Potassium: 243mg | Fiber: 3g | Sugar: 22g | Vitamin A: 69IU | Vitamin C: 67mg | Calcium: 37mg | Iron: 1mg