Big-Batch Strawberry Shortcakes

 


Ingredients

  • 30
    cups (7 1/2 quarts) sliced fresh strawberries
  • 3 3/4
    cups sugar
  • 1
    box (5 lb) Original Bisquick™ mix (18 2/3 cups)
  • 5
    cups milk
  • 1 2/3
    cups sugar
  • 1 1/2
    cups butter or margarine, melted
  • 7 1/2
    containers (8 oz each) frozen whipped topping, thawed

Steps

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.

Comments

Post a Comment

Popular posts from this blog

Gluten-Free Bisquick® Apple Crisp

Image
  Ingredients Apple Filling 7 large or 10 medium tart cooking apples (Greening, Rome, Granny Smith), cored, peeled and sliced (10 cups) 1/2 cup apple cider 2 tablespoons raw blue agave 1 teaspoon ground cinnamon Crisp Topping 1 1/4 cups packed brown sugar 1 cup Bisquick™ Gluten Free mix 2 teaspoons ground cinnamon 6 tablespoons vegan buttery spread, cut into cubes Whipped cream, if desired Steps 1  Heat oven to 350°F. Grease bottom and sides of 13x9-inch baking dish with vegan buttery spread. 2  In large bowl, mix apple filling ingredients; set aside. 3  In medium bowl, mix brown sugar, Bisquick® mix and 2 teaspoons cinnamon. Cut in spread, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. 4  Spread 4 cups of the apple filling in pan; sprinkle 1/2 cup crisp topping over apples. Spoon remaining apple filling on top; sprinkle with remaining crisp topping. 5  Bake 50 to 55 minutes or until toppin...
Read more

Gluten-Free Mushroom Pecan Appetizers

Image
  Ingredients 2 tablespoons butter 1 package (8 oz) sliced fresh mushrooms (about 3 cups) 1 cup chopped onions (2 medium) 2 cups shredded Swiss cheese (8 oz) 1 cup chopped pecans, toasted 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain 3 eggs 1 1/3 cups milk 3/4 cup Bisquick™ Gluten Free mix 1 teaspoon salt 1 teaspoon garlic powder Steps 1  Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain. 2  In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan. 3  Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.
Read more

Gluten-Free Fruit Swirl Coffee Cake

Image
  Ingredients Coffee Cake 4 eggs 3/4 cup milk 1/2 cup butter, melted 2 teaspoons vanilla 1 box Bisquick™ Gluten Free mix (3 cups) 2/3 cup granulated sugar 1 can (21 oz) fruit pie filling (any flavor) Glaze 1 cup powdered sugar 2 tablespoons milk Steps 1  Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. 2  In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan. 3  Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. 4  Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.
Read more