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Big-Batch Strawberry Shortcakes

  • 40minutes
  • 380calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30 cups (7 1/2 quarts) sliced fresh strawberries

  2. 3 3/4 cups sugar

  3. 1 box (5 lb) Original Bisquick® mix (18 2/3 cups)

  4. 5 cups milk

  5. 1 2/3 cups sugar

  6. 1 1/2 cups butter or margarine, melted

  7. 7 1/2 containers (8 oz each) frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.

  2. Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.

  3. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

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