Strawberry Shortcakes

Serves: 6
Total Calories: 408


2 1/3 cups Original Bisquick®
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1 quart (4 cups) strawberries, sliced
1 cup sweetened whipped cream


1. Heat oven to 425°. Mix Bisquick, milk, sugar and margarine until soft dough forms.

2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes. Fill and top with strawberries and whipped cream.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 1 tablespoon sugar.

NUTRITION FACTS: 1 Serving: Calories 350 (Calories from Fat 160) Fat 18g (Saturated 6g) Cholesterol 20mg Sodium 760mg Carbohydrate 45g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 12% Vitamin C 90% Calcium 12% Iron 10% DIET EXCHANGES: 2 Starch 1 Fruit 3 Fat

Rolled Shortcakes: Knead dough 10 times. Roll 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick.

Pan Shortcake: Spread dough in ungreased round pan, 8 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches. Bake 15 to 20 minutes.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 408
Calories from Fat: 215

This Strawberry Shortcakes recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.

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