7 1/2
containers (8 oz each) frozen whipped topping, thawed
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Steps
1
In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
2
Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
3
Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.
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Use your favorite combo of berries instead of all strawberries.
For the same thickness every time, roll or pat dough between two 1/2-inch-thick wooden dowels.
Drop Shortcakes: After stirring, drop dough by spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown.
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