Ingredients
1 pint strawberry, washed and sliced
14 cup sugar
1 cup Bisquick
13 cup milk
whipped cream, for garnish
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Batch dough method — store dough in fridge, bake fresh daily
Peruvian ceviche technique — leche de tigre, tiradito, causas
Sprouting guide — grow sprouts at home, recipes, nutrition
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Batch dough method — store dough in fridge, bake fresh daily
Peruvian ceviche technique — leche de tigre, tiradito, causas
Sprouting guide — grow sprouts at home, recipes, nutrition
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
slice strawberries and mix with 1/4 cup sugar. set aside. mix the bisquick, 2 tablespoons sugar, and milk. drop onto a cookies sheet in four equal-sized cakes. bake at 425f for 10-12 minutes, until lightly brown. split each cake in half, and spoon strawberry slices into the middle. top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.