The Original Bisquick® Strawberry Shortcakes - cooking recipe

Ingredients

BISQUITS
4 cups strawberries, stems removed and sliced
2/3 cup white sugar
2 1/3 cups original Bisquick baking mix
1/2 cup milk
3 tablespoons butter or 3 tablespoons margarine, melted
WHIPPED TOPPING
1/2 cup whipping cream
vanilla
1 teaspoon white sugar

Preparation

In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
Heat oven to 425\u00b0F
In another medium bowl, stir Bisquick(R) mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
Bake 10 to 12 minutes or until golden brown.
Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
Serve one of two ways:.
1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).