Big-Batch Strawberry Shortcakes

Prep Time:20 Mins | Total Time:40 Mins | Makes:60 shortcakes

Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.

30 cups (7.5 L) sliced fresh strawberries

3 3/4 cups (925 mL) sugar

18 2/3 cups (4.65 L) Original Bisquick* Mix (approx 2 1/2 boxes)

5 cups (1.25 L) milk

1 2/3 cups (400 mL) sugar

1 1/2 cups (375 mL) butter or margarine, melted

5 1/2 containers (1 L each) frozen whipped topping, thawed

In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
Heat oven to 425ºF. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

Bisquick* Baking Mix

Variation : Drop Shortcakes: After stirring, drop dough by spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown.Variation : Use your favorite combo of berries instead of all strawberries.