Strawberry Shortcakes in a Jar
One of my favorite summer desserts is strawberry shortcake. They’re the cutest addition to a summer dessert table or make a darling treat to bring to a summer bbq. I love to serve mine in Mini Canning Jars topped with cool whip and a mini wooden spoon.
Servings: 12 servings
Equipment
- 1-2 Nonstick Jelly Roll Pan/Cookie Sheets
- Cookie Scoop
Ingredients
- 6 cups fresh strawberries rinsed and sliced
- 2/3 cup plus 6 tablespoons sugar
- 4 1/2 cups bisquick baking mix
- 1 cup milk
- 6 tablespoons butter or margarine melted
- 16 oz container Cool Whip or whipped cream for garnish
Instructions
- Preheat oven to 425 degrees.
- Place the strawberries in a large bowl and mix with 1/3 cup sugar. Set aside.
- In another large bowl, mix the bisquick, milk and melted butter and remaining sugar (6 tbls) until a soft dough forms. Using the cookie scoop, measure the batter and place on an ungreased cookie sheet.
- Bake for 9 to 10 minutes or until golden brown. Remove the pan from the oven and place on a wire cooling rack until completely cool.
- When ready to serve, break one shortcake biscuit in half and place in the bottom of each canning jar. Top with sliced strawberries. Repeat layer with other half of biscuit and garnish with whip cream or Cool Whip.
Notes
Makes 12-14 mini shortcakes