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Strawberry Shortcake
This is the time of year for strawberry picking! That is one of our family’s favorite things to do! But what are strawberries, without at least a couple opportunities to enjoy strawberry shortcake? You can use angel food cake or pound cake. This one is homemade using Bisquick!
Ingredients:
- 4 Cups sliced fresh strawberries
- ½ Cup sugar
- 2 1/3 Cups Original Bisquick mix
- 2/3 Cup milk
- 3 Tbsp sugar
- 3 Tbsp butter or margarine, melted
- 1 Container (8oz) frozen whipped topping, thawed
Directions:
- Mix strawberries and ½ cup sugar, set aside.
- Heat oven to 425 degrees.
- Stir Bisquick mix, milk, 3 Tbsp sugar and butter until soft dough forms.
- Drop by 6 spoonfuls onto ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
- Split warm shortcakes, fill and top with strawberries and whipped topping. Makes 6 shortcakes
Copyright © 2008-2015 Debbie Reynolds Harper
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