Strawberry Shortcake Mix

MAKES THREE BATCHES OF SIX OLD FASHIONED BISCUIT-TYPE SHORTCAKES FOR STRAWBERRIES, RASPBERRIES & OTHER FRUITS.

DIRECTIONS TO MAKE 6 SHORTCAKE BISCUITS: Preheat oven to 425ºF. Combine 1 cup Strawberry Shortcake Mix, 1/3 cup milk and 3 tablespoons vegetable oil. Mix gently until smooth. Spoon 6 equal portions of dough onto an ungreased baking sheet. Bake for 8 to 10 minutes.

TO PREPARE FRUIT: Using Fresh Strawberries: Cut off tops and wash berries. Slice as you wish. Sprinkle with sugar in a bowl and refrigerate for 1 to 3 hours to develop juice. Using Frozen Fruit: Thaw and slice as you wish. Sweeten to taste. Let stand to develop juice.

TO ASSEMBLE SHORTCAKES: Split shortcake biscuits and cover each half with fruit. Top with Whipped Cream or Ice Cream.

INGREDIENTS: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cane Sugar, Baking Soda, Monocalcium Phosphate, Calcium Acid Pyrophosphate and Sea Salt.

This product is manufactured in a facility that also processes Egg and Soy.