Strawberry Biscuit Casserole

Breakfast / Brunch

Strawberry Biscuit Casserole

The combination of juicy strawberries and buttery biscuits makes this crave-worthy Strawberry Biscuit Casserole almost too good to be true.


10 to 12 servings

Total Time

Print Recipe

Share Recipe


Test Kitchen Tip

If you don’t finish your casserole for breakfast, you can always reheat it later. If it seems a little dry, place a bowl of water in the microwave alongside your plate to rehydrate your casserole!


Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.

Stir together strawberries, granulated sugar, cornstarch, eggs, lemon zest and juice, cinnamon, and salt in a large bowl. Let stand for 30 minutes.

Arrange half of the biscuits in prepared baking dish; pour half of strawberry mixture over biscuits. Repeat layers. Sprinkle with turbinado sugar.

Bake until filling is bubbly and biscuits are cooked through, 50 to 55 minutes, loosely covering with foil during the last 25 minutes of baking to prevent excess browning if necessary. Serve warm.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!