Strawberry Shortcakes Recipe

Name: Strawberry Shortcakes
Prep time: 20 min
Cook time: 48 min
Total time: 1 h 8 min
Yield: 12 servings, 1 filled shortcake (126 g) each
Ingredients: 2-1/2 cups flour; 1/2 cup cold butter, cut into small pieces; 2-1/2 tsp. Magic Baking Powder; 1 tsp. salt; 1/3 cup plus 1 Tbsp. sugar, divided; 1 cup plus 1 Tbsp. milk, divided; 2-1/4 cups thawed Cool Whip Light Whipped Topping, divided; 3-1/2 cups small strawberries, sliced, divided

Ingredients

2-1/2 cups flour
1/2 cup cold butter, cut into small pieces
2-1/2 tsp. Magic Baking Powder
1 tsp. salt
1/3 cup plus 1 Tbsp. sugar, divided
1 cup plus 1 Tbsp. milk, divided
2-1/4 cups thawed Cool Whip Light Whipped Topping, divided
3-1/2 cups small strawberries, sliced, divided

	PREP TIME 20m	COOK TIME 48m	TOTAL TIME 1h8m
YIELD 12 servings, 1 filled shortcake (126 g) each

Instructions

1. Use pulsing action of food processor to process flour, butter, baking powder, salt and 1/3 cup sugar until mixture resembles coarse crumbs. Add 1 cup milk; pulse 4 or 5 times or just until crumb mixture pulls away from side of container to form dough. (Do not overprocess dough.)
2. Place dough on lightly floured surface; pat into 3/4-inch thickness with lightly floured hands. Use 2-1/4-inch biscuit cutter to cut dough into 12 rounds, pressing dough scraps together then patting out as necessary to get the 12 rounds. Place on parchment-covered baking sheet. Brush with remaining milk; sprinkle with remaining sugar.
3. Bake 18 min. or until golden brown. Cool on baking sheet 5 min. Transfer to wire racks; cool completely.
4. Split biscuits horizontally in half. Place bottom halves of biscuits on 12 dessert plates; top evenly with 1-1/2 cups Cool Whip and 3 cups strawberries. Cover with tops of biscuits; top with remaining Cool Whip and strawberries.

Desserts