| | Directions | | Sprinkle strawberries with 2/3 C. sugar. Let stand 1 hour. Heat oven to 425°. Mix baking mix, milk, 3 T. sugar and the margarine until soft dough forms. Gently smooth dough into ball on cloth-covered board lightly floured with baking mix. Knead 8-10 times. Roll dough 1/2 inch thick. Cut with 3-inch cutter floured with baking mix. Bake on ungreased cookie sheet until golden brown, 10-12 minutes. Split shortcakes; spoon strawberries between halves and over tops. Top with whipped cream. 6 servings |
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| Ingredients | | - |  | 1 quart strawberries, sliced |
| - | | 2/3 cup sugar |
| - | | 2 1/3 cups biscuit baking mix |
| - | | 1/2 cup Milk |
| - | | 3 tablespoons sugar |
| - | | 3 tablespoons butter or margarine, melted |
| - | | Sweetened whipped cream |
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