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Strawberry Shortcake



STRAWBERRY SHORTCAKE
Calhoun's Restaurant Copycat Recipe

Strawberries:
2 quarts strawberries
1 cup granulated sugar

Shortcake:
5 1/4 cups Bisquick
6 tablespoons granulated sugar
6 tablespoons melted butter
1 1/4 cups milk

Cut the strawberries into quarters. Allow 2 to 3 hours for strawberries to bleed before using.
Mix the Bisquick, milk, sugar, and butter in a mixing bowl. Roll out to 1/2 inch thickness, use a 4 inch biscuit cutter. Bake at 425 degrees for 8 to 10 minutes.

To serve: Cut shortcake in half, place one half in a bowl, top with 1/2 cup of strawberries (with plenty of juice), then top with whipped cream or Cool Whip. Place other half of shortcake on top, then 1/2 cup of strawberries (with plenty of juice), top with whipped cream or Cool Whip.