Strawberry Shortcake

April 8th, 2014

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Recipe adapted from Bisquick box recipe

Spring is here! Even the weather is starting to cooperate. Let’s celebrate this spring with a fresh, easy recipe for Strawberry Shortcakes. This dessert is a favorite in my house. While there’s still some sugar in this recipe, there are also lots of fresh strawberries. So pile them on! There’s a sweet, lemony syrup to marinate the strawberries in, so even bland winter strawberries taste great. Add blueberries, raspberries or blackberries. Kids will have tons of fun making these with you in the kitchen. Snack on some fresh fruit will you bake! Please forgive the slightly sing-song-y, Betty Crocker tone of this post. I think the fresh air is going to my head!

INGREDIENTS
2 ⅓ cups Bisquick*
⅔ milk
¼ cup Confectioners sugar
3 tablespoons butter, melted
½ teaspoon vanilla extract

¼ cup Confectioners sugar
2 tablespoons fresh lemon juice
1 lb. box strawberries, sliced

2 cups heavy cream
¼ cup Confectioners sugar

DIRECTIONS

Pre-heat oven to 425 degrees.

In a medium sized bowl, mix together Bisquick, milk, sugar, butter, and vanilla. Using 2 spoons, drop biscuits onto a lined cookie sheet (I like to use a Silpat liner). You can get 15 mini-biscuits onto one cookie sheet. Bake in the oven for about 12 minutes, until just lightly brown on top.

In a medium sized bowl mix together Confectioners sugar and lemon juice. Add sliced strawberries and mix.

In a separate medium sized bowl, using a hand blender, whip cream until just barely firm. Add sugar and continue mixing until medium stiff peaks form.

To assemble: Place one biscuit on a plate, a dollop of whipped cream, and a heaping spoon of strawberries on top (with a drop of the strawberry syrup). It’s optional to place a second biscuit on top.

*Bisquick makes a gluten free mix too!

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