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Streusel Shortcake

Streusel Shortcake
1 (8-inch) cake
20 Min

Nutty, buttery, and fruity this Streusel Shortcake is your taste buds' dream come true!

What You'll Need

  • 3 cups biscuit mix
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup butter(not melted)
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 2 pints fresh strawberries, sliced

What to Do

  1. Preheat oven to 400 degrees F. Coat 2 (8-inch square) baking pans with cooking spray. In a large bowl, combine biscuit mix, milk, and melted butter; stir until a soft dough forms. Spread dough evenly into prepared pans.
  2. Combine brown sugar and walnuts; cut in 1/4 cup unmelted butter with pastry blender until mixture is crumbly. Sprinkle nut mixture over dough. Bake, uncovered, 18 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  3. Place 1 cake layer on a serving plate. Spread half the whipped topping over cake layer, and arrange half the sliced strawberries on top. Repeat procedure with remaining layer, whipped topping, and strawberries. Chill until ready to serve.


Prefer another type of berry? Bring on the blueberries. Or blackberries. Or any berry you like! This versatile shortcake tastes great with any type. Bet you'll like it with peaches, too!

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The best home fries are still the ones made in diners, you know the places that are nicknamed "greasy spoons." There's just something special about the taste of potatoes slung around a sizzling hot grill and mixed with the flavors of eggs and bacon that can't be beat. Wait until you try these - they're a breakfast (or anytime) winner.

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