Strawberry Short Cake
Portion Size: 1 shortcake, ¼ cup strawberries
Ingredients: Yields: 6 servings
| Ingredients | Notes: |
| 2½ cup Bisquick | |
| 3 tablespoons margarine | |
| 3 tablespoons sugar | |
| ½ cup half and half | |
| 2 baskets strawberries | Wash, trim and slice |
| ½ pint light whipping topping |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix Bisquick, margarine, sugar, and cream together forming a soft dough. | |
| 2 | Knead 8-10 times on a lightly floured board and roll ½ inch thick. | |
| 3 | Cut with a floured 3 inch cutter and bake on ungreased baking sheet in 450°F oven for 10 minutes. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 4 | Wash, hull and halve berries. | |
| 5 | Add desired amount of sugar to sweeten. | |
| 6 | Split warm shortcakes in two and spoon berries between and over layers. | |
| 7 | Top with whipped topping. |
Posted in Desert Recipes
