Raspberry and Strawberry Shortcake

Tonight for dessert I made a shortcake to go with some wonderful fruit.

 

Earlier in the day, I had mixed a pint of sliced fresh strawberries with a quart of frozen raspberries and tossed both with a 1/4 cup of organic sugar. This mixture was then put in the fridge for a couple of hours.

 

When it was time for dessert, I mixed the heart healthy bisquick mix with milk, a tad more sugar and some cinnamon. It was baked for about twelve minutes at 425 degrees and came out browned and moist.

 

After topping both ingredients with some lite whipped cream, we quickly gobbled it down.

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Taken on August 11, 2008