Strawberry Shortcake



Strawberry Shortcake
Votes: 1
Rating: 5
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Rate this recipe!
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Courtesy of Homewood Farm. Jeff Beardsworth advises to eat shortcake while the biscuits are still hot. He also urges people to forget the canned stuff and make their own whipped cream.
Servings
6
Servings
6
Strawberry Shortcake
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Courtesy of Homewood Farm. Jeff Beardsworth advises to eat shortcake while the biscuits are still hot. He also urges people to forget the canned stuff and make their own whipped cream.
Servings
6
Servings
6
Ingredients
  • 1 qt. strawberries sliced, 4 cups
  • ¼ cup sugar
  • 2 1/3 cups Original Bisquick mix
  • ½ cup milk
  • 3 Tbsps. sugar
  • 3 Tbsps. butter or margarine melted
  • ½ cup whipping cream
Servings:
Units:
Instructions
  1. Heat oven to 425 F. In large bowl, mix strawberries and ¼ cup sugar; set aside.
  2. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms.
  3. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  4. Bake 10-12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  5. Split warm shortcakes; fill and top with strawberries and whipped cream.
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