Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Butter Tastin’™ Biscuits (8 Count)
2
tablespoons Demerara sugar or coarse white sugar
1
cup strawberry jelly
6
cups strawberries, quartered (about 2 quarts)
1
cup heavy whipping cream
1/2
cup sour cream
3
tablespoons granulated sugar
1/2
cup candied pecans, for garnish
Preparation
Heat oven to 350°F. Place biscuits in 9-inch round cake pan, in even layer. Sprinkle biscuit tops with Demerara sugar.
Bake about 15 minutes, or until golden brown. Cool completely.
Meanwhile, place jelly in large microwavable bowl. Microwave uncovered on High 1 minute or until melted. Add strawberries; toss evenly to coat.
In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Add sour cream and granulated sugar. Beat to soft peaks again.
With serrated knife, split biscuit cake in half horizontally; being careful to hold the biscuits together. Place bottom biscuit cake half on serving plate; cut side up. Top with 5 cups of the glazed strawberries and biscuit cake top. Dollop top of cake with whipped cream. Place remaining glazed strawberries in center of whipped cream. Sprinkle with candied pecans.
