Strawberry Shortcake Appetizer

• Produce

  • 20 Strawberries, large

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1 tub Cool whip
  • 1 Sugar

• Bread & Baked Goods

  • 1 1/2 inch Biscuit cutter
  • 1 can Pillsbury grands biscuits

• Liquids

  • 1 tbsp Water

• Other

  • 20 Skewers, cut to size

Found on ladybehindthecurtain.com

Ingredients

• 1 - can of Pillsbury Grands biscuits
• 1 egg white
• 1 tablespoon water
• sugar for sprinkling
• 20 large strawberries, 2 slices per strawberry (use the leftovers for a salad)
• 1 - tub cool whip, defrosted
• 20 skewers, cut to size
• 1-1/2 inch biscuit cutter

Directions

• Preheat oven to 350 degrees.
• On a lightly floured surface, roll a biscuit into a 5-inch circle.
• Cut 7 - 1-1/2 inch circles and place on a cookie sheet sprayed with non stick cooking spray.
• Whisk together the egg white and water. Brush on each biscuit and sprinkle with sugar.
• Bake 12 to 14 minutes or until golden brown.
• While the biscuits are baking prepare the strawberries.
• Cut two 1/2 inch slices from each strawberry and use the leftovers for a salad.
• Keep the two slices stacked on themselves so you can use the same strawberry for one skewer. This way they fit together better.
• Once the biscuits are baked, transfer to a cooling rack and let them cool completely before constructing the skewers.
• Then start layering; biscuit, strawberry, cool whip, do this twice ending with a third biscuit on top.
• One can of biscuits made 20 appetizers. Thats WITHOUT using the scraps. If you use the scraps youll need to adjust the ingredients for extra.