| 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. |
| Heat oven to 450°F. Decrease sugar in shortcakes to 1 tablespoon. |
|
| Enjoy a summer treat in the middle of winter by either splurging on fresh strawberries or using frozen. |
|
| If the bottoms of the shortcakes stick slightly to the cookie sheet, use a metal spatula to easily lift them off. |
|
| Get creative with your fruit filling. Why not Raspberry Shortcakes? Or Blueberry-Peach? |
Nutrition Information:
410 ( 180); 20g ( 10g, 3g); 40mg; 630mg; 53g ( 2g, 23g); 5g 8%; 50%; 15%; 10% 1 1/2 ; 1/2 ; 1 1/2 ; 0 ; 3 1/2 3 1/2