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Strawberry Shortcake
Prep Time:
15 minutes
Cook Time:
12 to 15 minutes
8 servings

2 1/2 cups H-E-B self rising flour

1/4 cup H-E-B Butter sliced

3/4 cup H-E-B milk, regular 2% or fat free

1 quart fresh strawberries washed & sliced

1/4 cup H-E-B sugar or 4 packets H-E-B better sweet

1 container (8 oz.) Hill Country Fare whipped topping regular or fat free


Heat oven to 425F. Spray a baking sheet with non-stick cooking spray and set aside.
Combine the H-E-B Self Rising Flour and sliced butter in a food processor bowl and process
for 30 seconds or until the flour has a coarse texture.
Combine the flour butter mixture and milk in a bowl and quickly mix to a biscuit consisten
cy. Gently press the dough out on a floured surface to 3/4 inch and cut into 8 large 3-inc
h biscuits. Place on prepared baking sheet and bake for 12 to 15 minutes. Cool and slice e
ach into halves.
Combine the sliced strawberries and sugar in a bowl and toss gently. Place bottom half of
shortcake on individual plates, fill each with 1/2 cup sliced strawberries and 2 Tablespoo
ns whipped topping. Cover with top half of shortcake and add more sliced strawberries and
whipped topping. Enjoy

Nutritional Information

No Nutritional Information Available


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