| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 2 | pt | Strawberries; sliced |
| 2/3 | c | Sugar |
| 2 1/3 | c | Bisquick |
| 3 | tb | Sugar |
| 3 | tb | Margarine or butter; melted |
| 1/2 | c | Milk |
| Sugar | ||
| 3/4 | c | Whipping (heavy) cream |
INSTRUCTIONS
Sprinkle strawberries with 2/3 c. sugar; let stand 1 hr. Preheat oven to 425 F. Mix Bisquick, 3 tb. sugar, margarine and milk until soft dough forms. Drop by rounded tablespoonfuls into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split shortcakes; spoon strawberries between halves and over tops. Top with whipped cream. High Altitude: Heat oven to 450 F. Decrease the 3 tb. sugar in shortcakes to 1 tb. From Bisquick ad in "Southern Living" magazine, n.d. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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