Recipe

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• 1 pint strawberries, sliced
• 1 cup bisquick
• 2 tbsp sugar
• 1/3 cup fat-free milk

• 1 Heat oven to 425 degrees.
• 2 Stir Bisquick mix, 2 Tbsp sugare and milk until soft dough forms
• 3 Drop by 4 spoonfuls onto ungreased cookie sheet
• 4 Bake 10-12 minutes or until golden brown.
• 5 Split warm shortcakes; fill and top with strawberries and whipped topping (optional).