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 |
| \N \N | 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.