Description
This Deep Fried Strawberry Shortcake is made using a fried biscuit tossed in sugar, topped with strawberry topping, whipped cream, and vanilla ice cream.
Ingredients
Units
Scale
- 1 can 8 count large biscuits
- 1 1/2 c. sugar
- 11 oz jar of strawberry topping
- 8 oz. whipped topping
- 1 1/2 c. fresh strawberries, diced
- Vanilla ice cream
Instructions
- Using a deep fryer, fill halfway with vegetable oil and heat on 350 Degrees.
- Place a paper towel on a cooling rack and set aside. Also, add sugar to a bowl and set aside.
- Open the can of biscuits. Begin to flatten the biscuits, slightly, while extending the circumference of the biscuit an extra ¼ inch.
- Place the biscuit in the hot oil and cook on both sides for about 3 minutes. Toss on both sides until cooked to avoid from getting too dark. Remove from oil and place on a lined cooling rack for about 2 minutes. Afterward, toss in sugar and set aside.
- NOTE: If you happen to cut open the biscuit and the dough is not cooked, place back in the fryer for an extra minute and toss in sugar accordingly.
- Once the biscuit is cooked and coated, place in a bowl and top with a tablespoon of strawberry topping, add a scoop of ice cream, a dollop of whipped cream, and a tablespoon of fresh strawberries and serve.
- Prep Time: 5 mins
- Cook Time: 7 mins
- Category: Dessert
- Method: Deep Dry
- Cuisine: American
