Strawberry Shortcake
Serves 6
Ingredients:
2 1/3 cups Original Bisquick®1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1 quart (4 cups) strawberries, sliced
1 cup sweetened whipped cream
1. Heat oven to 425°. Mix Bisquick, milk, sugar and margarine until soft dough forms.
2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes. Fill and top with strawberries and whipped cream.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 1 tablespoon sugar.
Rolled Shortcakes: Knead dough 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick.
Pan Shortcake: Spread dough in ungreased round pan, 8 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches. Bake 15 to 20 minutes.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
