Strawberry Shortcake

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Biscuit Strawberry Shortcake

This is a perfect finish to any meal. I make the best out of fresh berries with this dessert.—Stephanie Moon, Boise, Idaho.
8 ServingsPrep/Total Time: 30 min.

Ingredients
2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, sliced
1 tablespoon orange juice
1-1/2 cups whipped topping

In a large bowl, combine flour, 2 tablespoons sugar, baking powder
and salt. Cut in butter until mixture resembles coarse crumbs.
Gradually stir in milk until a soft dough forms.


Drop the dough by heaping tablespoonfuls into eight mounds on a
lightly greased baking sheet. Bake at 425° for 12-15 minutes or
until lightly browned. Cool on a wire rack.


Meanwhile, place strawberries, orange juice and remaining sugar in a
bowl; toss gently. Split shortcakes in half horizontally. Place
bottom halves on serving plates; top with whipped topping and
strawberries. Replace shortcake tops. Yield: 8 servings.

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