Very Berry Shortcakes

Very Berry Shortcakes

Bisquick® Original baking mix provides a simple addition to shortcakes. Layer them with strawberries for a very berry dessert!

Prep Time

40

Minutes

Total Time

55

Minutes

Makes

6

servings

Strawberries
1
quart (4 cups) whole strawberries
1/2
cup sugar
Shortcakes
2 1/3
cups Bisquick® Original baking mix
1/2
cup half-and-half
3
tablespoons sugar
3
tablespoons margarine or butter, soft enough to spread
2
tablespoons Bisquick® Original baking mix
1
cup frozed (thawed) whipped topping
  1. Put the strawberries in the colander. Rinse with cool water. Gently pat strawberries dry with the paper towels.
  2. Remove the stems from strawberries. Cut strawberries into bite-size pieces on the cutting board, using the knife. Put strawberries in a medium bowl.
  3. Add the 1/2 cup sugar to strawberries. Gently stir with the wooden spoon. Cover bowl with the plastic wrap, and put in refrigerator.
  4. Heat the oven to 425º. Make the shortcakes by putting the 2 1/3 cups baking mix, half-and-half, 3 tablespoons sugar and margarine in the large bowl. Stir with wooden spoon to make a soft dough.
  5. Sprinkle the 2 tablespoons baking mix over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Roll ball of dough around 3 or 4 times. Curve your fingers around and fold dough toward you, then push it away with the heels of your hands, using a quick rocking motion. Repeat 10 times.
  6. Roll the dough with the rolling pin or pat the dough with your hands until 1/2 inch thick. Use the ruler to measure, if you like. Dip the cookie cutter into a small amount of baking mix, then cut the dough with the cookie cutter. Carefully put dough on the cookie sheet (you do not need to grease the cookie sheet).
  7. Bake 12 to 15 minutes or until shortcakes are golden brown. Use the pot holders to take cookie sheet out of oven. Take shortcakes off cookie sheet, using the pancake turner. Cool shortcakes on the wire cooling rack before topping them.
  8. Cut the shortcakes in half to make a top and a bottom. Put bottoms of shortcakes on the dessert plates. Spoon some of the strawberries over the shortcake bottoms. Cover with shortcake tops. Top with the rest of the strawberries and the whipped topping.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Utensils
Measuring cups Colander Paper towels Cutting board Small sharp knife Medium mixing bowl Spoon Plastic wrap Measuring spoons Large mixing bowl Wooden spoon Rolling pin Ruler, if you like Round cookie cutter, 3 inches across Cookie sheet Pot holders Pancake turner Wire cooling rack Dessert plates
Check It Out!
If you don't have any of the frozen stuff, whip up a batch of real whipped cream. Here's how-put 1/2 cup whipping (heavy) cream and 2 tablespoons sugar in a chilled bowl. Beat with an electric mixer on high speed until cream makes stiff peaks when you pull the beaters out of it.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 8g,),
  • Cholesterol 25mg;
  • Sodium 790mg;
  • Total Carbohydrate 63g
    • (Dietary Fiber 3g,
  • Protein 5g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.