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Strawberry Shortcake Bowl


  • 2 pt. fresh strawberries, sliced
  • sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 package refrigerated flaky biscuits
  • 1/4 cup butter, melted
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  • 1/2 cup chopped pecans
  • 1 pt. vanilla ice cream


Combine strawberries and sugar to taste in bowl, mixing well. Chill for 30 minutes. Combine cinnamon with 1/4 cup sugar in small bowl; set aside. Separate each biscuit into 2 thinner biscuits by pulling layers apart. Brush both sides with butter. Dip in sugar mixture.

Place 1 inch apart on buttered baking sheet. Press pecans into tops of biscuits. Bake at 400 degrees F for 10-12 minutes. Line large serving bowl with several biscuits. Spoon half the strawberries over biscuits. Spoon in ice cream and remaining strawberries. Top with remaining biscuits.

By Robin from Washington, IA

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