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Recipe Summary

prep:
25 mins
chill:
1 hr
cool:
10 mins
bake:
10 mins
total:
1 hr 45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

For strawberry sauce:
  • In a medium bowl, combine strawberries and daiquiri mix. Cover and chill at least 1 hour.

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For shortcake:
  • In a medium bowl, use a pastry blender to cut butter into biscuit mix until mixture resembles coarse crumbs. Make a well in the center of the mixture. Add milk all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4 inch thick. Sprinkle with sugar. Bake in a 425 degree F oven for 10 to 12 minutes or until golden. Cool on a wire rack for 10 minutes.

  • To serve, cut shortcakes in half horizontally. Place bottom layers in 6 shallow dessert dishes. Top each with a scoop of ice cream. Replace top layers. Top with strawberry sauce and whipped cream.

Nutrition Facts

665 calories; fat 40g; cholesterol 140mg; saturated fat 23g; carbohydrates 72g; mono fat 9g; poly fat 1g; insoluble fiber 2g; sugars 37g; protein 8g; vitamin a 36.2RE; vitamin a 631.2IU; vitamin c 33.7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 318.5mcg; vitamin b12 0mcg; sodium 728mg; potassium 367mg; calcium 20.3mg; iron 0.4mg.
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