Saturday, November 19, 2011

Strawberry Shortcake

Confessions of a Bisquick user. Yes, that's right, this recipe came from the back of a box Bisquick-brand biscuit mix. You know, I'm not sure I'd bother buying it again, but I was keen to see whether it made my life a littler easier...guess it did. Anyways, this recipe is basically just biscuits with strawberries and whipped cream layered onto them. Nothing fancy going on here, so enjoy the pride that comes with making something delicious, in as little time as possible. I will be trying these again with a biscuit from scratch so I can compare the two. 




Ingredients



  • 4 cups strawberries, sliced


  • 1/4 cup sugar
  • 2 1/3 cups Bisquick mix
  • 1/2 cup buttermilk
  • 3 T sugar
  • 3 T butter, melted
  • 1/2 cup whipping cream
  • 4 cups strawberries, sliced
  • 1/4 cup sugar
  • 2 1/3 cups Original Bisquick® mix
  • 1/2 cup milk
  • tablespoons sugar
  • tablespoons butter or margarine, melted
  • 1/2 cup whipping cream


Heat oven to 425 F. In a large bowl, mix strawberries and 1/4 cup sugar; set aside. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.  Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split warm shortcakes; fill and top with strawberries and whipped cream.


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