  Strawberry shortcake Heat oven to 450° (hot). Add ¾ cup cream (or ½ cup milk plus ¼ cup butter, melted) to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Mix thoroughly with fork. Keep dough soft; if too sticky, add Bisquick. Knead 10 times on floured surface. Pat or roll dough to half the thickness desired in baked shortcakes. Shortcakes double in volume during baking. Cut into individual shortcakes with floured cutter. Bake about 10 min. Split. Butter, if desired. Place fruit between layers and over top. Makes six 3 shortcakes. For 1 large shortcake, pat out ½ dough in round layer pan, 8×1½, dot with butter. Pat out rest of dough, and place over top. Bake 15 to 20 min. Strawberries Double-Decker Fruit ShortcakeHeat oven to 400° (mod. hot). Make Shortcake dough (recipe page 18) and roll into two 8 square pieces. Fit one piece into an 8 square pan, pressing dough about ½ up sides of pan. Be careful to press together any tears in the dough. Spread 2 cups washed fresh raspberries or blueberries over dough, sprinkle with ¼ to ½ cup sugar. Cover with the other square of dough. Bake about 25 min., until well browned. Cut into squares and serve warm or cold with Sauce (recipe below). 9 servings. Sauce: Mix ½ cup sugar and 1 tbsp. cornstarch in saucepan. Stir in ¼ cup cold water, ¼ cup butter, and 1 cup washed fresh raspberries or blueberries, mashed. Bring to a boil and boil 1 min. Fruit RollFruit roll Heat oven to 450° (hot). Measure ¾ cup sugar and ½ cup water into a 9 square pan. Bring to a boil and boil 1 min. Make Shortcake dough (recipe page 18). Roll ¼ thick into an oblong, 15×7. Spread with 2 cups fresh fruit or well drained canned fruit. Sprinkle with ¼ cup sugar. Roll up beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 9 slices about 1½ thick. Place slices cut-side-up in the pan of hot syrup. Bake about 25 min., until golden brown. Serve warm with cream, if desired. 9 servings. Winter ShortcakePineapple and apple
Mix all ingredients. Let stand at room temperature ½ to 1 hr. before serving. Make Shortcake dough (recipe page 18). Cut individual shortcakes. Split while piping hot and serve shortcake style with the fruit mixture. 6 servings. Peach-Orange ShortcakeHeat oven to 450° (hot). Make Shortcake dough (recipe page 18)—except add grated rind of 1 orange to Bisquick before adding liquid. Spread dough in greased 13×9½×2 pan. Sprinkle with 2 tbsp. sugar, if desired. Bake 10 to 12 min. Cut into 12 squares. For each serving, spoon sliced peaches between 2 squares and on top. Top with whipped cream. 6 servings. Sour Cream-Strawberry ShortcakeMake Shortcake dough (recipe page 18). Cut individual shortcakes. Split layers. Spoon frozen strawberries and commercial sour cream between layers and over top. |
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