Strawberry shortcake (bisquick)

Yield: 6 Servings

Measure Ingredient
2 pints Strawberries; sliced
⅔ cup Sugar
2⅓ cup Bisquick
3 tablespoons Sugar
3 tablespoons Margarine or butter; melted
½ cup Milk
Sugar
¾ cup Whipping (heavy) cream

Sprinkle strawberries with ⅔ c. sugar; let stand 1 hr.

Preheat oven to 425 F.

Mix Bisquick, 3 tb. sugar, margarine and milk until soft dough forms.

Drop by rounded tablespoonfuls into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown.

Beat whipping cream in chilled bowl until stiff. Split shortcakes; spoon strawberries between halves and over tops. Top with whipped cream.

High Altitude: Heat oven to 450 F. Decrease the 3 tb. sugar in shortcakes to 1 tb.

From Bisquick ad in "Southern Living" magazine, n.d. Typed for you by Cathy Harned.

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