Strawberry Shortcake (bisquick) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 pint: Strawberries, sliced
2/3 cup: Sugar,
2 1/3 cup: Bisquick,
3 tbsp: Sugar,
3 tbsp: Margarine or butter, melted
1/2 cup: Milk,
Sugar,
3/4 cup: Whipping, (heavy) cream
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp