- 4 cups Freeze Dried Sliced Strawberries
- ½ cup Powdered Sugar
- 2 ⅓ cups Whole Wheat Baking Mix
- ⅔ cup Milk
- 3 Tablespoons Sugar
- 3 Tablespoons Butter Powder
- 4 cups Milk
Place strawberries in a large bowl and cover with water to hydrate completely, drain; set aside. Heat oven to 425℉.
Stir baking mix, milk, sugar and butter powder until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; place in bowls with strawberries and milk. Sprinkle the tops with powdered sugar. Serve immediately.
Milk: Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
Butter: Want to use fresh butter today? No problem. Just melt 3 Tablespoons fresh butter and use in place of powdered butter.
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