Ingredients
| 2 ½ cups | H-E-B Self Rising Flour |
| ¼ cup | H-E-B Butter, sliced |
| ¾ cup | H-E-B Milk, regular, 2% or fat free |
| 1 quart | fresh strawberries, washed & sliced |
| ¼ cup | H-E-B Sugar |
| or | |
| 4 packets | H-E-B BetterSweet |
| 1 container (8 oz.) | Hill Country Fare Whipped Topping, regular or fat free |
Directions
1. Heat oven to 425°F. Spray a baking sheet with nonstick cooking spray and set aside.
2. Combine the H-E-B Self Rising Flour and sliced butter in a food processor bowl and process for 30 seconds or until the flour has a coarse texture.
3. Combine the flour-and-butter mixture and milk in a bowl and quickly mix to a biscuit consistency. Gently press the dough out on a floured surface to a 3/4-inch thickness and cut into 8 large 3-inch biscuits. Place on prepared baking sheet and bake for 12 to 15 minutes. Cool and slice each in half.
4. Combine the sliced strawberries and sugar in a bowl and toss gently. Place bottom half of shortcake on an individual plate, fill each with 1/2 cup sliced strawberries and 2 tablespoons whipped topping. Cover with top half of shortcake and add more sliced strawberries and whipped topping. Enjoy!
Makes: 4 servings