INDIVIDUAL STRAWBERRY SHORTCAKES
Preheat oven to 425 degrees.
In a large bowl, mix Bisquick, milk and sugar. Drop onto a prepared baking sheet, making 8 "shortcakes". Bake for 10-12 minutes.
In a small glass bowl, turn the preserves into a syrup by microwaving on high for about 20 seconds; until it becomes a syrup.
To assemble shortcakes, slice the biscuits in half. Place sliced strawberries on the bottom half of the biscuit, then top with 2 tbsp. Reddi Wip cream topping. Place top of the biscuit over the Reddi Wip and strawberries. Drizzle each biscuit with about 1 tbsp. warm preserves and additional fresh strawberries. Garnish with fresh mint (optional).
Recipe inspired by Paula Deen’s Individual Strawberry Shortcakes. Her recipe can be found on www.foodnetwork.com.