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Strawberry Shortcake

Nothing screams Summer more than strawberry shortcake. And, as such, I’ve already made it 4 or 5 times this past month! Wooh! It’s so fresh and festive (I know, I overuse the word festive, sorry, I can’t help it!). Two side notes before I get to this ridiculously easy recipe (hint: it uses bisquick): 1. My mom is by no stretch of the imagination a cook or a baker. I don’t even have to apologize for saying it, because she knows this to be true. I used to make bagel pizzas for her when I was in junior high–like a bagel toasted with pizza sauce and melted cheese and she literally was blown away and thought I was a chef, ha! Anyway, growing up, she knew how to make a berry pie, oatmeal chocolate chip cookie, funfetti cake, and this strawberry shortcake recipe (which I later found out was from a box). Which brings me to my side note 2. I have tried making all other types of shortcake for Nick–homemade shortbread, pound cake, angel food cake, strawberry cobbler, and nothing compares for him to my mom’s (aka bisquick’s slightly adapted) recipe. Without further ado, here it is:

Strawberry Shortcake

Slightly adapted from the back of the bisquick box (heard it here first, people!)

(makes 6 biscuits // or double the recipe and it makes 12 normal sized biscuits or 9 extra large)

Ingredients:

1 package strawberries (a quart)

⅛ cup white sugar

2 ⅓ original bisquick mix

½ cup milk (I’ve used both almond and skim and both work great)

3 tablespoons white sugar

3 tablespoons melted butter

Directions:

  1. Cut strawberries into quarters, place in bowl and cover with ⅛ cup white sugar and mix. Refrigerate for at least 30 minutes to an hour (the longer they soak up the sugar, the better!)
  2. Preheat oven to 425 degrees
  3. Mix bisquick mix, milk, white sugar, and butter together. Be sure to not over mix (it will look a little clumpy!)
  4. Scoop biscuit mix onto an ungreased cookie sheet (I used an ice cream scoop to do this step but you could use a ½ cup measuring cup).
  5. Bake for 8-9 minutes
  6. Serve warm with strawberries on the top*

*My mom always added a little milk to the top of hers as an added treat. Double bonus if you add whipped cream and/or vanilla frosting.

Enjoy!

 

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