Ingredients
4
biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)
6
tablespoons sugar
1/2
teaspoon ground cinnamon
2
cups heavy whipping cream
1
teaspoon vanilla
1
lb fresh strawberries, hulled, cut into bite-size pieces
Preparation
Bake biscuits as directed on bag. Cool completely.
Finely crumble cooled biscuits with hands into medium bowl. Sprinkle 2 tablespoons of the sugar and the cinnamon over biscuits; mix with hands.
In bowl of stand mixer fitted with whisk attachment, place cream, 3 tablespoons of the sugar and the vanilla; beat until stiff peaks form. (Just a few minutes with a stand mixer; it will take longer with a hand mixer.) Refrigerate until ready to use.
Place strawberries in medium bowl; sprinkle with remaining 1 tablespoon sugar; mix gently.
To assemble trifles, place about one-eighth of the biscuit mixture in bottom of each of 4 mini trifle dishes (you can also use mason jars or small glasses); press lightly to compact. Top each with one-eighth of the strawberries and a few tablespoons of whipped cream. Repeat layers; top each with a single cut strawberry. (You will have whipped cream left over.) Store trifles in refrigerator until ready to serve. Serve trifles the day they are made.
