hush puppy hotdish: Mini Strawberry Shortcakes

Happy Easter!

So this is a little late to serve for your Easter brunch, lunch, or dinner but... it is a great Spring/Summer recipe to have on hand!

Today for my Easter lunch we had personal strawberry shortcake bowls. It all started with a look at these bowls sitting in my cabinet.


Pampered Chef 1 Cup Prep Bowls

I knew I could bake in them... but what should/could I bake in them?? Then while shopping for Easter lunch I spotted beautiful strawberries and then I knew Strawberry Shortcakes!

I followed the recipe on the side of the Bisquick box

2 1/3 cup Bisquick Mix
1/2 cup milk (1 added 1/4 cup more)
3 tablespoons sugar ( 1 added 1 more tsp.)
3 tablespoons butter or margarine; melted
strawberries and whipped cream or other toppings of you choice

but added about 1/4 cup more milk than it calls for (to make a thinner mixture and 1 teaspoon more sugar). I poured the mixture into 7 individual prep bowls (sprayed with cooking spray), placed the bowls on baking sheet and baked at 350 for 15 minutes. Ta da! Beautiful, delicious, personal desserts! Using a spoon scoop out a big chunk (about half way through the cake) and add strawberries and whipped cream in the middle, place top of cake back and add more yummyness to the top or not. Your choice! My guests ended up adding chocolate syrup as well. I think chopped almonds would also be yummy.