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A variation of the usual strawberry shortcakes. These would be perfect for a 4th of July cookout and make a very pretty presentation. The star shaped shortcake is made with Bisquick and contains chopped dried cherries. I found this recipe in the Betty Crocker Summer Get-Togethers cookbook. Time does not include the 1 hour stand time for the strawberries. Time-saver tip: Use frozen whipped topping, thawed, instead of the whipping cream and sugar.
- 1 1⁄2 quarts strawberries, sliced (6 cups)
- 1 1⁄2 cups granulated sugar
- 4 2⁄3 cups Bisquick
- 1 cup milk
- 1⁄2 cup chopped dried cherries
- 6 tablespoons granulated sugar
- 6 tablespoons margarine or 6 tablespoons butter, melted
- 2 cups blueberries
- 3⁄4 cup whipping cream (heavy)
- 2 tablespoons granulated sugar or 2 tablespoons powdered sugar
- Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
- Heat oven to 425°. Mix Bisquick, milk, cherries, 6 tablespoons sugar and the margarine until soft dough forms. Turn dough on surface lightly dusted with Bisquick; gently roll in Bisquick to coat. Shape dough into ball; knead 8 to 10 times.
- Roll dough 1/2-inch thick. Cut with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
- Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half while hot. Fill bottom of star with berries and whipped cream; top with top half of the star. For a special touch, garnish with toothpicks that have miniature American flags.
- Do-Ahead Tip: Before baking the shortcakes, cover and refigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours. Bake as directed.