Saturday, June 15, 2013

Strawberry Shortcakes

Classic Strawberry Shortcakes

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1/2 cup whipping cream

1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.

2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

4. Split warm shortcakes; fill and top with strawberries and whipped cream.  Makes 6 servings.

Note: I don't mix the strawberries with sugar but many prefer the sweet taste it gives them. Also I reduce the sugar in the biscuits by a tablespoon.  The strawberries can be substituted for blueberries, blackberries, raspberries or peaches.  For whip cream usually a Reddi Wip or Cool Whip type cream work great.

Classic Strawberry Shortcakes

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