Recipe 110 - Strawberry Shortcake

(by Shirley McNevich)

2 1/3 cups original Bisquick mix
1/2 cup milk
3 TBSP white sugar
3 TBSP butter or Parkay margarine (melted)

Pre-heat oven to 400 degrees. By hand, stir the Bisquick, milk, sugar, and melted butter/margarine until a soft dough forms. Pour batter in an 8 x 8 x 2 cake pan or a 9 inch round cake pan. Pat dough down with your hand until it's even all over the bottom of the pan. Bake for 15 - 20 minutes until golden brown. Test with a toothpick for doneness. While the shortcake is cooling, wash and de-stem 1 quart of fresh strawberries. With a potato masher, mash the berries. Add 1/2 cup white sugar to the berries and stir--taste a small spoonful--add more sugar if it's not sweet enough. To serve, place a piece of shortcake in a bowl, crumble the cake into small pieces, pour some berries over the top, and add a little cold milk.

Continue to:

• prev: 109 - Potato Soup
• Index
• next: 111 - Amazing Coconut Pie

Other Recipes:

• 150 - Watergate Salad
• 16 - Pineapple Cheesecake
• 75 - Lemon Flip
• 116 - Lemon Cake
• 224 - Hawaiian Slush
• 70 - Supreme Beef Lasagna

About the author

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.

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