Sprinkle strawberries with 2/3 c. sugar; let stand 1 hr. Preheat oven to 425 F. Mix Bisquick, 3 tb. sugar, margarine and milk until soft dough forms. Drop by rounded tablespoonfuls into 6 mounds on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split shortcakes; spoon strawberries between halves and over tops. Top with whipped cream. High Altitude: Heat oven to 450 F. Decrease the 3 tb. sugar in shortcakes to 1 tb. From Bisquick ad in "Southern Living" magazine, n.d. Typed for you by Cathy Harned.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 6|
|Calories from Fat: 213 (24%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 41.5mg||13 %|
|Sodium 148.4mg||5 %|
|Potassium 309.7mg||8 %|
|Total Carbohydrate 165g||49 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 160.3g|
|Protein 10.6g||15 %|
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Calories per serving: 903
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