| 1 1/2 | quarts strawberries, sliced (6 cups) |
| 1 1/2 | cups granulated sugar |
| 4 2/3 | cups Original Bisquick® mix |
| 1 | cup milk |
| 1/2 | cup chopped dried cherries |
| 6 | tablespoons granulated sugar |
| 6 | tablespoons butter or margarine, melted |
| 2 | cups blueberries |
| 3/4 | cup whipping (heavy) cream |
| 2 | tablespoons granulated or powdered sugar |
| 1. | Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour. |
| 2. | Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms. |
| 3. | Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. |
| 4. | Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream. |
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| Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours. |
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| Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums! |
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| Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning. |
Nutrition Information:
460 ( 160 ); 18 g ( 6 g); 20 mg; 750 mg; 72 g ( 3 g); 5 g 10 %; 84 %; 12 %; 10 %