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Steps
1
Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2
Heat oven to 425°F. 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.
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
460
Calories from Fat
160
Total Fat
18 g
Saturated Fat
6 g
Cholesterol
20 mg
Sodium
750 mg
Potassium
270 mg
Total Carbohydrate
72 g
Dietary Fiber
3 g
Protein
5 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
84%
84%
Calcium
12%
12%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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