Source: Horny Toad restaurant – Cave Creek, Arizona – Chef Don Dantine
4-1/2 cups Bisquick or other baking mix
1/3 cup granulated sugar
1 egg
3 to 4 pounds fresh whole strawberries, stems removed
2 cups granulated sugar
Whipped cream, for garnish
Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan.
In a medium bowl, combine the Bisquick, 1/3 cup sugar and egg. Mix well. Pour into prepared pan and bake for 45 minutes or until golden. Let cool.
In a medium bowl, combine the whole strawberries and 2 cups sugar, stirring well.
Cut shortcake into eight squares.
To serve, place a layer of shortcake on a plate, top with strawberries, then place another layer of shortcake and strawberries on top. Top with whipped cream.
Makes 4 generous servings.
Approximate values per serving: 1,074 calories, 19 g fat, 45 mg cholesterol, 12 g protein, 221 g carbohydrates, 9 g fiber, 1,462 mg sodium, 16 percent calories from fat