It is strawberry time, and I love strawberry shortcake. My favorite way to have it is the "Bisquick" way. By the way, why not try some shortcake for breakfast soon. Can't be worse for you than pancakes and syrup! Here is the Bisquick recipe:
4 C. sliced fresh strawberries
1/2 c. sugar
2 1/3 c. original bisquick mix
1/3 c. milk
3 Tbs sugar
3 Tbs butter, melted
1 8oz container frozen whipped topping, thawed
1. Mix strawberries and sugar together and set aside, preheat oven to 425 (I do mine at 400)
2. Stir bisquick, sugar, butter and milk together to form a soft dough.
3. Drop by 6 spoonfuls onto an ungreased cookie sheet
4. Bake 10-12 minutes or until golden brown (I don't like mine to get too done, so I keep an eye on them pretty closely--I start checking at 8-9 min.)
5. Split warm cakes, fill and top with strawberries (lots) and cool whip
** note...you can use the heart healthy bisquick (follow recipe on box) and fat free cool whip to make a very low fat dessert that still tastes yum and worth the calories!
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