Make Shortcake (biscuit) recipe according to directions on box, adding additional sugar. Roll dough out to ½-inch (1.5 cm) thickness, using a 3-inch (7.5 cm) diameter cookie cutter, cut out shortcakes (biscuits).
Preheat 13-inch French Skillet to 275°F (135°C). Place shortcakes in pan, cover (vent open), and bake for 20 minutes. DO NOT PEEK. After cooling, cut shortcakes in half lengthwise.
While shortcakes are baking, wash and remove stems, and halve strawberries. Place in 3-quart Mixing Bowl and sprinkle with sugar. Let set until shortcakes are cooled.
To Serve: Place bottom half of shortcake on individual dessert plates. Spoon 2-3 tablespoons strawberries onto shortcake, place top half of shortcake on top of strawberries, spoon on more strawberries and top with whipped cream.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 296; Fat Grams 10; Carbohydrate Grams 50; Protein Grams 3; Cholesterol mg 0; Sodium mg 307.
THE POINT SYSTEM: Calorie Points 4; Protein Points 0; Fat Grams 10; Sodium Points 13; Fiber Points 1; Carbohydrate Points 3 ½; Cholesterol Points 0.
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