These strawberry shortcakes served in canning jars are quick, easy and add great presentation to your table. Tie scraps of fabric around the lid and, just before serving, top with Cool Whip or whipped cream.
Courtesy of “Eat More Desserts” by Jenny Keller.
Preheat the oven to 425°F (220°C).
Place the strawberries in a large bowl and mix with ⅔ cup of the sugar. Set aside.
In another large bowl, combine the baking mix, milk, melted butter, and remaining sugar until a soft dough forms. Using an ice cream scoop, scoop the batter onto an ungreased cookie sheet.
Bake for 9 to 10 minutes, or until golden brown. Remove the pan from the oven and place on a wire cooling rack until completely cool.
When ready to serve, place one shortcake biscuit in the bottom of each canning jar. Top with sliced strawberries, and garnish with Cool Whip or whipped cream.