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Strawberry Shortcake

12 (2.25 oz.)Bridgford Biscuits, thawed – White or Whole Wheat
Melted butter for brushing tops of biscuits
3 cupssliced strawberries (fresh or frozen)*
Whipped cream

Place sliced strawberries in a bowl. If using fresh strawberries you can sweeten them by adding ½ cup granulated sugar (optional); set aside. Heat Bridgford Biscuits according to directions on case. Remove Bridgford Biscuits from oven and brush with melted butter or margarine. When cool enough to touch, slice each Bridgford Biscuit in half horizontally. Place halves on serving dish brown side up. Top with strawberries and whipped cream.

*Can substitute strawberries with other fresh seasonal fruit such as peaches or blueberries. Can also use blueberry or cherry pie filling.

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Bridgford School Foodservice

School Foodservice

Insist on the brand that has served America's foodservice estalishments since 1932! Bridgford School Foodservice fulfills US school breakfast and lunch requirements.

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