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Biscuit Strawberry Shortcake

 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.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 261 calories, 10 g fat (6 g saturated fat), 19 mg cholesterol, 372 mg sodium,

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Biscuit Strawberry Shortcake (continued)

Nutritional Facts: 38 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.