Heat oven to 400°F. Coat an 8-in. round cake pan with nonstick spray.
Mix strawberries and 3 Tbsp sugar in a bowl; refrigerate.
Mix 1⁄2 cup sugar and next 5 ingredients in a medium bowl. With pastry blender, cut in spread until mixture resembles fine crumbs. Stir in buttermilk and chips just to blend. Spread in cake pan.
Bake 25 minutes or until a wooden pick inserted in center comes out dry. Cool in pan on a wire rack 10 minutes. Unmold on rack; cool completely.
Split cake in half with a serrated knife. Lift top to cutting board; cut in 8 wedges. Top bottom with strawberries and their juices, and whipped topping. Carefully place cake wedges on top; sprinkle with confectioners’ sugar.
The shortcake is best the day it’s baked.
Calories 301 Fat 9g Saturated fat 4g Cholesterol 2mg
Sodium 438mg Carbohydrate 53g Fiber 3g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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