BIG-BATCH STRAWBERRY SHORTCAKES

Big-Batch Strawberry Shortcakes image

Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 60

Number Of Ingredients 7

Ingredients

30 cups (7 1/2 quarts) sliced fresh strawberries
3 3/4 cups sugar
1 box (5 lb) Original Bisquick™ mix (18 2/3 cups)
5 cups milk
1 2/3 cups sugar
1 1/2 cups butter or margarine, melted
7 1/2 containers (8 oz each) frozen whipped topping, thawed

Steps:

In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 28 g, TransFat 1 1/2 g