Celebrate this 4th of July with a fresh Strawberry Shortcake made from your favorite Student-Made Campus Products.
1 1/2 c. Student-Made Biscuit Mix
2 Tbsp. Sugar
1/2 c. Unsalted Butter, melted
1 tsp. vanilla extract
1 1/2 c. milk
Preheat oven to 350F. Line sheet pan with parchment paper. Set aside. Place biscuit mix and sugar in bowl. Make a well, pour vanilla, melted butter, and milk in center. Stir with a wooden spoon until just combined. Using a teaspoon scoop onto parchment lined sheet pan. Sprinkle tops with raw sugar. Bake 12-15 minutes or until lightly golden brown.
Serve with strawberry mixture and whipped cream.
Strawberry Fruit Spread
Fresh Whipped Cream:
1 1/2 c. Heavy Cream
3 Tbsp. Powdered Sugar
(Beat heavy cream and powdered sugar until stiff peaks)
Makes 8-10 biscuits
Comments will be approved before showing up.