Strawberry Shortcake Recipe

Strawberry Shortcake
4 cups sliced strawberries
6 to 8 Tablespoons sugar
2 cups biscuit mix
2/3 cup half-and-half
1 egg, beaten
1/4 cup butter or margarine, melted
Sweetened whipped cream or frozen whipped topping, thawed
Combine strawberries and 4 to 6 Tablespoons of the sugar. Chill.
Combine 2 Tablespoons sugar, biscuit mix, half-and-half, egg and margarine and beat on high speed of mixer 30 seconds.
Spoon batter into greased 8-inch cake pan. Bake at 425 degrees for 15 to 20 minutes, or until golden brown. Turn out onto wire rack to cool.
Slice shortcake crosswise into 2 equal parts. Place bottom half of shortcake, cut side up, on serving plate; spoon half of strawberries onto bottom layer. Top with second layer of shortcake, cut side-down; spoon on remaining strawberries. Top with whipped cream. Serves 6 to 8.
NOTE: 4 cups of any sliced fresh fruit may be substituted for strawberries.
A little out of season, I know :)

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