Very Strawberry Shortcakes
|Sliced strawberries||1 Pint (About 2 1/2 Cups)|
|Orange flavored liqueur||1 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Bran hot cereal||1⁄2 Cup (8 tbs), uncooked (Quaker Oat)|
|Baking powder||2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||3 Tablespoon|
|Dessert topping mix||2 Cup (32 tbs), prepared with skim milk|
Combine strawberries, 1 tablespoon sugar and liqueur; mix well.
Cover; chill at least 1 hour.
Heat oven to 375°F.
Lightly spray cookie sheet with vegetable oil cooking spray or oil lightly.
Combine flour, oat bran, 3 tablespoons sugar, baking powder and salt; mix well.
Add combined milk and oil, stirring with fork until mixture leaves sides of bowl and forms a ball.
Drop six 3-inch dough balls onto prepared cookie sheet.
Bake 20 to 22 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Split each shortcake in half crosswise.
Spoon 1/4 cup strawberry mixture onto bottom halves of six shortcakes.
Top each with 1/4 cup dessert topping and remaining shortcake halves.
Garnish with remaining strawberries and dessert topping.