Ingredients
4
cups (1 qt) strawberries, sliced
1/2
cup sugar
2 1/3
cups Bisquick™ Gluten Free pancake & baking mix
1/3
cup butter
3/4
cup milk
3
eggs, beaten
1/2
teaspoon pure vanilla extract
3/4
cup whipping cream, whipped
Preparation
In small bowl, mix strawberries and 1/4 cup sugar; set aside.
Heat oven to 425°F. Grease cookie sheet. In medium bowl, combine Bisquick™ mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. Drop by 6 spoonfuls onto cookie sheet.
Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream.
