Strawberry Shortcake

Most people make strawberry shortcake by using those little cakie hockey pucks they sell at the grocery store. Well, they are missing the true strawberry shortcake. This is so easy and Soooo Good!  Treat Yourself

It’s the mix of the Bisquick biscuit with the sauce of the berries and the Ice cream or Whipped Cream- the perfect combo. 

Bisquick biscuits:

2 1/3 cups Bisquick baking mix

3 Tbsp butter, melted

3 Tbsp sugar (The strawberry shortcake bisquick recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customer!  If you can’t find, here it is)

Heat oven to 425 degrees. Stir baking mix, melted butter, milk, and 3 tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown. Makes 6 biscuits.

Strawberry Shortcake Recipe:

Strawberries and Whipping Cream:

3 baskets of fresh strawberries

½ cup sugar

Whipping Cream

Vanilla

Remove the stems form the strawberries. Slice into thin (¼’ to 1/8”) slices. Put into a large bowl. And ¼ cup to ½ cup sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices.)  After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them. Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream or ice cream. This is one of summer bests it treats.