Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.
quart (4 cups) strawberries, sliced
cups Original Bisquick™ mix
tablespoons butter or margarine, melted
cup whipping cream
Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
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.
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.
Split warm shortcakes; fill and top with strawberries and whipped cream.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bisquick - (How To Make) Strawberry Shortcake and Other Biscuits