Ingredients:
- Cool Whip®
- Flour
- 2 1/3 cuprs Bisquick® backing mix
- 1 tablespoon oil
- 4 cups strawberries
- Small amount of powered sugar (around 1/2 cup)
- 2 tablespoons corn syrup
- 1/2 cup milk
- Preheat oven to 425 degrees. Measure milk, oil, corn syrup and Bisquick® in large bowl and stir until a soft dough forms. Knead around 8-9 times on lightly floured cutting board. Roll dough to 1/2 inch thick.
- Cut out biscuits with a 2-inch biscuit cutter. Place on ungreased cookie sheet and cook abour 8-10 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberries. Start by washing them, and cut out the green tops. Then, slice the strawberries. Put them in a medium bowl and sprinkle with powdered sugar.
- Split the shortcakes and top each half with strawberrries. Then add Cool Whip®.
Thanks to Joanne M. from Texas for this great recipe!

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