Food Storage Simplified

Strawberry Shortcake–A fresh fruit indulgence that always leaves them smiling. Slice ripe strawberries, but forget those pre-packaged sponge cakes. With Shirley J, you can make your own bakery-quality treat! Try Shirley J’s recipe for a light and fresh Strawberry Shortcake. The star of the show is our Universal Biscuit and Baking Mix!

Ingredients:

3c Shirley J Universal Biscuit & Baking Mix
¾ c Water
¾ c Granulated Sugar
Whipped Cream
3c Whipping Cream
½ c Powdered Sugar
4c Sliced Strawberries

Directions:

Add baking mix, sugar and water and mix together, do not over mix. Scoop the mix with a 1/3 c measuring cup onto a greased or parchment covered cookie sheet. Bake at 375 for about 10-12 minutes
Combine powder sugar, cream and whip with a wire whisk or an electric mixer until the mixture is stiff.
When the short bread is cool cut each one in half. Place one half down and cover with strawberries. Next place the other half of the shortbread on top and cover with strawberries and top with about 5 TB whipped cream.
Makes 8

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