| 30 | cups (7 1/2 quarts) sliced fresh strawberries |
| 3 3/4 | cups sugar |
| 1 | box (5 lb) Original Bisquick® mix (18 2/3 cups) |
| 5 | cups milk |
| 1 2/3 | cups sugar |
| 1 1/2 | cups butter or margarine, melted |
| 7 1/2 | containers (8 oz each) frozen whipped topping, thawed |
| 1. | In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside. |
| 2. | Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans. |
| 3. | Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping. |
| Drop Shortcakes: After stirring, drop dough by spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. |
| Heat oven to 450°F. For Drop Shortcakes, flatten dough slightly before baking. |
|
| Use your favorite combo of berries instead of all strawberries. |
Nutrition Information:
380 ( 140); 15g ( 9g, 1 1/2g); 15mg; 500mg; 57g ( 3g, 28g); 5g 4%; 80%; 8%; 8% 1 1/2 ; 1/2 ; 2 ; 0 ; 2 1/2 4