Shortcakes with Warm Strawberry Sauce

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I just wanted to respond to the person that commented about shortening. I completly agree. It is horrible for you. There is a healthy alternative that works wonderfully with this baking mix. Earth Balance makes a natural shortening that must be refrigerated. It is made with expellar pressed oils and olive oil. It works just as well if not better than the other stuff. The only thing I make sure and do is to keep the baking mix in the refrigerator.

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I have not made this recipe, so the rating is there just so I could make a comment. How should I store the baking mix? Obviously, I won't be using all 7 cups at one time, so I wondered if it should be stored in the refrigerator or in the cupboard? How long will it keep? Thanks for any help!

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This dessert makes for a beautiful presentation and would be great for company. I used reduced fat bisquick instead of the homemade baking mix. It would be a good idea to double the sauce recipe so that there will be enough sauce. The only thing that I didn't like is that after cooking the strawberries in the sauce they lose their firm texture and appearance. I think that next time I will make the sauce by itself and then just place the strawberries on top of the shortcake.

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Different from the usual fresh cut strawberries. I used fresh strawberries and it was wonderful. The biscuts are the best ever. I made the homemade biscut mix. All around great recipe!!!