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Spring Strawberry Shortcake
Serves 6 to 8
| INGREDIENTS: | |
| 4 2/3 | cups all-purpose baking mix, Bisquick® |
| 1 | cup whole milk |
| 1/4 | cup plus 1 tablespoon butter, melted |
| 1/4 | cup plus 1 tablespoon granulated sugar |
| 2 | pounds fresh strawberries, sliced |
| 1 | container (16-ounce) frozen whipped topping, thawed, Cool Whip® |
| Rose petals | |
| Additional whole fresh strawberries | |
Prep time: 10 minutes
Baking time: 10 minutes
Cooling time: 40 minutes
Assembly time: 10 minutes
PREPARATION:
- Preheat oven to 425 degrees.
- Butter two 8-inch-diameter round baking pans.
- Combine baking mix, milk, 1/4 of cup butter, and 1/4 cup of sugar in large bowl.
- Mix just until soft dough forms.
- Press dough into prepared pans, dividing equally.
- Brush tops of dough with remaining 1 tablespoon of butter; sprinkle with remaining 1 tablespoon of sugar.
- Bake for 10 minutes, or until golden brown.
- Cool shortcakes in pans on cooling racks for 20 minutes.
- Invert shortcakes onto cooling racks and cool completely.
- Using potato masher, coarsely mash half of sliced strawberries in large bowl.
- Fold whipped topping into mashed berries; set berry cream aside.
ASSEMBLY:
- Using serrated knife, cut shortcakes horizontally in half.
- Reserve most attractive shortcake layer.
- Place 1 shortcake layer, cut side up, on serving platter.
- Top with 1/3 of berry cream, then with remaining 1/3 of sliced strawberries.
- Repeat layering 2 times.
- Top with reserved shortcake layer.
- Decorate with rose petals and whole strawberries.
- Serve immediately.
