1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
2 pints fresh strawberries, quartered
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1 (8-ounce) container whipped topping
1 cup sour cream
Steps:
Preheat oven to 350 degrees F.
Unroll biscuits, place on baking sheet and bake in the oven according to directions.
Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
In a small bowl, combine remaining sugar and cinnamon.
Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.
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