| 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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