Strawberry Shortcakes
Originally found at Betty Crocker
1 quart (4 cups) whole strawberries
1/2 cup sugar
2 1/3 cups Bisquick
2/3 cup milk
3 Tbsp sugar
3 Tbsp butter, softened
1 cup whipped cream
Wash and cut strawberries and place in a bowl. Sprinkle 1/2 cup sugar on berries and mix. Cover and set aside for at least one hour.
Preheat oven to 425 degrees. Mix Bisquick, milk, 3 Tbsp sugar, and butter in a large mixing bowl until well combined. Take a large spoonful (about the size of your palm), and roll in your hands to form a ball. Place on cookie sheet. Repeat for remaining dough.
Bake the shortbread for 12-15 minutes, until lightly browned.
To serve, split the shortbread, cover with strawberries and juice, and top with whipped cream. Makes about 10.
My Notes:
Yes, I cheated. I used Bisquick. But I had bought a big box of it a few months back for some recipe, and I can't for the life of me remember what recipe I wanted to use it for. And it's kosher, so I decided to make something. Strawberries were on sale this week, so I bought some and mixed me up some strawberry shortcakes. They were delicious. Even without the strawberries. Don't ask how many I ate.
And yes, it's dairy. I know, I need to branch out. I'm working on it, I promise. More recipes to come later this week (once I get pictures :))
