Monday, February 23, 2009
Strawberries are everywhere right now. You can't go to the grocery store without seeing the plastic containers of them right up front right along side those nasty fake sponge cakes. Is is me or do you think the strawberries tend to get too moldy too fast in those clear plastic containers? I like the little green plastic baskets. They still use them at my local produce market. Yay!
This weekend I made the Bisquick version of the shortcakes to use up my strawberries from last week. Wanna try it too? Here's the recipe:
4 Cups of fresh strawberries
1/2 cup sugar
Slice strawberries and add sugar. Preheat oven to 425°F.
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Split warm shortcakes; fill and top with strawberries and whipped topping.