6 cups sliced strawberries
¼ cup sugar
2⅓ cups baking mix
3 tablespoons sugar
½ teaspoon mace (optional)
½ cup milk
¼ cup butter, melted
Whipped cream (optional)
Combine strawberries and ¼ cup sugar; stir well and set aside.
In a large mixing bowl, combine baking mix, 3 tablespoons sugar, mace, if desired, milk and butter; stir until mixture forms a soft dough.
Turn out onto lightly floured surface; knead 10 or 12 strokes.
Roll dough out to ½-inch thickness; cut with a 3-inch biscuit cutter.
According to your Advantium model's cooking settings or until golden brown.
Cool shortcakes on wire rack.
Split into 2 layers.
Spoon strawberries between layers and over top.
Garnish with whipped cream, if desired.
Peach-Blueberry Shortcake: Combine 5 cups peeled, sliced fresh peaches, 1 cup fresh blueberries, 1 tablespoon orange juice, ¼ cup sugar and ¼ teaspoon nutmeg.
Spoon fruit mixture between layers and over top of shortcakes.
Mixed Berry Shortcake: Combine 2 cups sliced fresh strawberries, 2 cups fresh raspberries, 2 cups fresh blueberries, ¼ cup sugar, 2 teaspoons grated orange rind and ¼ teaspoon cinnamon.
Spoon fruit mixture between layers and on top of shortcakes.