Monday, May 25, 2015
Fresh Strawberry Shortcakes: A Classic
I love new recipes, of course if you read this blog at all you know that! Strawberries are one of my favorite summertime treats and I love that their season is at the beginning of the summer, ushering in the season.
As much as I love coming up with new recipes, sometimes you just don't need to mess with a classic. Strawberry Shortcake is a staple in this house every summer and we always go for the biscuit-style rather than a cake-style. Don't get me wrong, you could put strawberries and fresh whipped cream on just about anything and I'd be all about it, but some things are sacred and biscuit-based strawberry shortcakes are around here.
Of course you can use whatever sweet biscuit recipe you like, but I happened to have a box of Bisquick in the pantry and was feeling lazy so the old-school Betty Crocker recipe was perfect with a few tiny changes. Check out the recipe below and share your favorite strawberry recipes. These shortcakes are so versatile, use them with any summer fruits later in the season too, like blueberries, blackberries and peaches!
Classic Strawberry Shortcakes
4 cups sliced fresh strawberries
2 tbsp. granulated sugar (I reduced the sugar in the recipe by 1/2 because the berries were so sweet)
2 1/3 cups original Bisquick mix
1/2 cup milk (I used 1%)
3 tbsp. granulated sugar
3 tbsp. melted butter
1/2 cup whipping cream
2 tsp. powdered sugar
Heat oven to 425 and mix strawberries and 2 tbsp. of sugar in a bowl. Set aside or refrigerate until ready to use.
In another bowl, stir together the Bisquick, milk, 3 tbsp. sugar and melted butter until a soft, shaggy dough is formed. Scoop out the dough in heaping spoonfuls on a prepared cookie sheet (I used my stone bakeware and it worked well). It should make 6-8 biscuits depending on how big you want them.
Bake the biscuits 10-12 minutes until golden and let cool before serving.
Beat the whipping cream along with the powdered sugar on high in the bowl of a standing mixer until soft peaks form.
You can serve the shortcakes immediately or the biscuits will keep 2-3 days in a sealed container at room temperature and you can serve them cooled. Either way is delicious!
Recipe Adapted from Betty Crocker
Click Here To Print The Recipe