STRAWBERRY SHORTCAKES

2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine or butter, melted
1 quart strawberries, sliced and sweetened
Sweetened whipped cream

Heat oven to 425 degrees F.

Mix baking mix, milk, sugar and margarine until soft dough forms. Gently smooth dough into ball on cloth-covered board lightly floured with baking mix. Knead 8 to 10 times. Roll dough 1/2 inch thick. Cut with 3-inch cutter floured with baking mix.

Bake on ungreased cookie sheet until golden brown, 10 to 12 minutes.

Split shortcakes; fill and top with whipped cream and strawberries.

Makes 6 shortcakes

VARIATIONS:

DROP SHORTCAKES:
Do not knead dough. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes. Makes 6 to 8 shortcakes.

PAN SHORTCAKE:
Do not knead dough. Spread in ungreased round pan (8x1 1/2 inches) or square pan (8x8x2 inches). Bake 15 to 20 minutes. Makes 6 to 8 servings.

High Altitude Directions (3500 to 6500 feet): Heat oven to 450 degrees F. For Pan Shortcake, use round pan (9x1 1/2 inches) or square pan, (9x9x2 inches). Bake round layer about 15 minutes, square layer 10 to 12 minutes.

From: Recipelink.com
Source: Recipe booklet: The Best of Bisquick from Betty Crocker, General Mills, Inc., 1983

Hi Valerie,

I think the Pan Shortcake recipe is the one you're looking for. Double the recipe to make it in a 13x9-inch pan.

Happy Baking!

Betsy