Yield: 6 Servings
|2 pints||Strawberries; sliced|
|3 tablespoons||Margarine or butter; melted|
|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.