A very simple summer dessert...perfect for a lazy Sunday afternoon.
This RASPBERRY SHORTCAKE saves a few steps steps by using with BISQUICK. Still delicious, just without the fuss.
Preheat oven to 450 degrees
Rinse/drain a container of raspberries and sprinkle with sugar to suit your taste. (about 2-3 T.) Set aside to soak up the goodness!
Combine 2 1/3 cups Bisquick, with 3 Tbs. sugar. Add 1/2 cup milk (I used vanilla almond milk) and 3 Tbs.melted butter. Stir with a fork to a soft dough. Mix vigorously 20 strokes. Spread into a greased 8 " round pan. Bake 15-17 minutes till done. Top with fruit and whipped cream. * You can use Cool Whip but whipped heavy cream is ALWAYS better, only needing a little bit of sugar added.
Best served warm.
*Note: Raspberries and/or Strawberries can be used in this recipe, however, I always recommend purchasing ORGANIC berries. Pesticides are nearly impossible to wash off of berries such as these. I bought organic berries on sale and they were no higher than the regular berries, but sans the pesticides.