Tuesday, June 19, 2012

Old-Fashioned Strawberry Shortcake

Strawberry shortcake was always my favorite dessert growing up.  But we never made it with angel food cake or frozen strawberries.  In my fam it was the real deal.  My mom baked these sweet biscuit-like old-fashioned shortcakes, and topped them with sugared strawberries and fresh whipped cream.  The great part is these shortcakes are made from Bisquick and take all of two minutes to whip up and throw in the oven.  The recipe has been tinkered with quite a bit and adapted from Bisquick's original recipe.  It is not at all the same as the one on the box.  These shortcakes are thick and much heavier than angel food cake shortcake so know that before starting so you won't be disappointed.  I so prefer this version and hope you will love it as much as we do.

This is my definition of the perfect breakfast. (Pumpkin pie comes very very close.)

It has fruit and dairy in it so your dietician would probably approve.

Old Fashioned Strawberry Shortcake
Recipe adapted from Bisquick

-4 cups sliced strawberries (about 1 lb)
-1/4 cup sugar

-2 1/3 cups Bisquick (10.5-11 oz)
-1/2 cup milk
-4 Tbsp melted butter
-3 Tbsp sugar slightly heaping

-Whipped Cream

Combine strawberries and sugar in small mixing bowl.  Allow to sit on the counter at room temperature for an hour or so.  (The sugar will pull the juice out of the strawberries and leave a delicious strawberry sauce along with the strawberries, so the wait time is important.)

Mix Bisquick, milk, butter, and sugar until dough forms.  Be sure to measure Bisquick by spooning it into your measuring cups, otherwise your shortcakes will be dry.  Allow it to sit for a minute or two to come together into a soft dough.  (If it's still runny after sitting, add just enough Bisquick to form a very soft dough. Use a light hand because you don't want dry shortcakes.)

Drop by 6 large spoonfuls onto a cookie sheet.  Bake at 350 degrees for 14-16 minutes or until golden brown.

To serve, slice each shortcake in half and top with strawberries.  (Be sure to drizzle some of the juice on top of your shortcakes!)  Top with whipped cream. (No need to stabilize- just omit the piping gel.)

To make this into a CAKE, double shortcake recipe and press into 3 8-inch round cake pans. Bake about 11 minutes. Level tops and layer one biscuit with sugared strawberries followed by whipped cream, followed by another biscuit layer until you run out of layers. Don’t use much strawberry juice or your cake will get mushy. 

Use about 2 lb of berries and whip about a cup of cream to cover all of the cakes. Serve immediately.  

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DANIELLE said...


The Belshes said...

YUM!!! I am definitely going to try this!!

Dorothy @ Crazy for Crust said...

Yum! I could eat the shortcake without the berries!

Dip It In Chocolate said...

WITHOUT the berries!? Oh Dorothy...


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