Strawberry Shortcake

Strawberry Shortcake

The secret ingredient in this berries-and-cream dessert? Biscuit mix!

YIELDS

8 servings

INGREDIENTS

Prep

    • 1 cup Domino® Granulated Sugar
    • 1 1/2 quarts fresh strawberries, washed, hulled and sliced

Shortcake

    • 2 cups prepared biscuit mix
    • 4 tablespoons Domino® Granulated Sugar , divided
    • 1/2 cup milk
    • 1/4 cup (1/2 stick) butter or margarine, melted

Whipped Cream Topping

    • 1 cup heavy cream
    • 3 tablespoons Domino® Granulated Sugar
    • 1/4 teaspoon vanilla extract

INSTRUCTIONS

Prep

In large bowl, sprinkle sugar on berries and allow to stand several hours in refrigerator.

Shortcake

Preheat oven to 425°F. Grease 8-inch round cake pan.

In large bowl, blend biscuit mix and 3 tablespoons sugar. Combine milk and melted butter; stir into dry mixture. Beat about 12 strokes. Pat dough into prepared pan. Sprinkle with remaining tablespoon of sugar.

Bake 15 to 20 minutes. Cool on wire rack.

Whipped Cream Topping

In a chilled medium bowl, combine cream, sugar and vanilla. Beat on medium speed until soft peaks form.

To serve, cut shortcake into 8 slices. Using long serrated knife, cut each slice in half horizontally. Lift off top layer of each slice. Spoon a portion of strawberries and whipped cream over bottom layer. Replace shortcake top. Top with another portion of strawberries; spoon whipped cream over berries. Serve at once. 

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