Strawberry Shortcakes: Recipe

 Strawberry Shortcakes: 

This recipe uses Bisquick mix but you can use any type of biscuit mix or make your favorite from scratch. 

• 1quart (4 cups) strawberries, sliced
• 1/4cup sugar
• 2 1/3cups Original Bisquick™ mix
• 1/2cup milk
• 3tablespoons sugar
• 3tablespoons butter, melted
• 1/2cup heavy whipping cream
• Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
•  In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 10 to 12 minutes or until golden brown.
•  Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. 

• Split warm shortcakes; fill and top with strawberries and whipped cream.
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What is a Shortcake? 

A “short” cake is one that has a high ratio of butter to flour and sugar. Stir the dough just until the dry ingredients are moistened and a soft dough forms. The shortcakes shouldn’t stick to the pan, but you can use baking parchment or a silicone baking mat if you’d like.