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Strawberry Shortcakes

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Ingredients Method

Ingredients
  

  • 4 cups sliced fresh strawberries
  • 1/4 cup sugar
  • 2 1/3 cups Bisquick™ Original Pancake & Baking Mix
  • 2/3 cup milk, + 2 Tablespoons of milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine melted
  • 1/2 cup heavy whipping cream or Reddi-Wip

Method
 

  1. In a large bowl, mix sliced strawberries and 1/4 cup sugar; refrigerate for 2 hours.
  2. Heat oven to 425
  3. In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On a cookie sheet lined with parchment paper, drop dough by 6 spoonfuls.
  4. Bake 12 minutes or until golden brown. (The original recipe says to cook it for 16 minutes, but I've found that it burns if it's in that long)
  5. If making fresh whipped cream, beat whipping cream in a small bowl with an electric mixer on high speed until soft peaks form. Otherwise, use Reddi-Wip.
  6. Split warm shortcakes; fill and top with strawberries and whipped cream.