Picnic Shortcakes  

What You Need: 

3 C of fresh strawberries, sliced 

1/4 C + 3 T of sugar, divided 

2 C of flour 

3 t baking powder 

1/2 t salt 

1 C of heavy whipping cream 

1/2 C + 1 T of butter, melted and divided 

1/2 C miniature red white and blue chocolate chips 

2 C whipped topping, thawed 

How to Make It: 

Place the strawberry slices in a bowl and sprinkle evenly with 1/4 C of sugar. 

Cover and refrigerate until ready to use. 

Preset the oven temperature to 375 degrees allowing the oven to preheat. 

Lightly spray a baking sheet with a non stick cooking spray. 

Place the flour, 2 T of sugar, baking powder and salt into a large mixing bowl and toss to combine. 

Pour the cream and 1/2 C of the melted butter into a separate bowl and whisk until blended together well. 

Pour the cream mixture into the dry ingredients and stir until the batter becomes thick. 

Fold the colored chocolate chips into the batter. 

Drop the batter by 1/3 C onto the baking sheet placing them about 1 inch apart. 

Brush the batter with the remaining melted butter. 

Sprinkle evenly with the remaining sugar. 

Bake 18 minutes or until a golden brown. 

Transfer to wire racks to cool. 

To assemble the shortcakes place the strawberries over 8 of the shortcakes. 

Add a dollop of whipped topping and to with the remaining shortcakes. 

Makes 8 servings 

Preparation Time:  approximately 20 minutes 

Baking Time:  approximately 18 minutes 

Total Time: approximately 38 minutes + cooling 

Shortcakes have been an American favorite for years.  This twist on an old favorite will keep them coming back for more.