Food and Recipes Desserts Puddings Strawberry Shortcake Biscuit "Pudding" Be the first to rate & review! Store-bought biscuits make this strawberry shortcake biscuit "pudding" a cinch to prepare. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Published on April 21, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley Active Time: 20 mins Total Time: 2 hrs Servings: 8 Buttery biscuits serve as an irresistible substitute for sliced bread in this berry-filled delight brightened with a hint of orange. Store-bought biscuits (frozen or from the bakery) make this recipe a cinch to prepare for cooks of all skill levels, but those looking to go the extra mile can use our Buttermilk Biscuits recipe to make them from scratch. If using homemade, make sure to cube and then toast them before making the recipe. Even better, use this recipe to make good use of any leftover biscuits you might have on hand—you actually want them a little dried out for this recipe. If you’re unsure of how to tell if the pudding is fully baked, poke the tip of a paring knife into the center to see if the custard is set before pulling it out of the oven. Ingredients Unsalted butter, for greasing dish 5 large egg yolks 2 1/4 cups heavy whipping cream 3/4 cup granulated sugar 1 tsp. grated orange zest (from 1 orange) 1 tsp. vanilla bean paste 1/2 tsp. kosher salt 8 cups cubed (1-inch pieces) day-old biscuits (about 6 extra large) 3/4 lb. fresh strawberries, hulled and diced (about 2 cups), plus halved strawberries for garnish 1/4 cup strawberry preserves Powdered sugar Directions Preheat oven to 350°F. Grease an 8-inch baking dish with butter, and set aside. Whisk together egg yolks, whipping cream, granulated sugar, orange zest, vanilla bean paste, and salt in a large bowl. Add biscuit cubes; gently toss to coat. Cover bottom of prepared baking dish with half of the soaked biscuit cubes. Sprinkle with half of the diced strawberries, and dot with half of the preserves. Repeat layers once. Pour remaining egg yolk mixture over contents in baking dish; let stand 10 minutes. Bake in preheated oven until set in center, about 1 hour, 10 minutes, rotating baking dish from front to back halfway through bake time and loosely covering with aluminum foil after 45 minutes. Remove from oven; let cool slightly, about 15 minutes. Dust with powdered sugar, and garnish with halved strawberries just before serving. Rate It Print