Strawberries have a special place in my heart – not only are they delicious, but they also remind me of summers picking strawberries with my Grandpa. His sister lived on a farm, and every morning he would take my brother and me to the farm to pick a bushel of berries.
Most of them would be sold at the farm’s roadside stand (I believe we were paid .25 cents for each quart we picked), but he always brought at least one basket of fresh berries back home. My grandmother would spend the summer making homemade strawberry jam, strawberry pies, and of course strawberry shortcake. I never got tired of eating strawberries, but I sure did get sick of picking them!
In the spirit of family tradition, I introduced my son to the joy of picking strawberries. Of course, we only picked for about 20 minutes – not 2 hours :). He really enjoyed it, and was happy when I poured some of my berries in his bucket so he could have more than me (the things we do for our kids). We picked about 10 quarts and only paid 6 dollars, definitely a bargain.
And of course we had strawberry shortcake for dessert that night. In my opinion, you can’t beat the Bisquick shortcake recipe. I grew up on it and it still tastes the best to me! You have to use Original (full fat) Bisquick for the tastiest result, although I have made it with the reduced fat kind and it still tastes good. You also have to use REAL whipped cream. I like to add about 1/4 cup of powered sugar to my whipped cream to give it a hint of sweetness.
Classic Strawberry Shortcake
(original recipe from Betty Crocker website)
- 1 quart (4 cups) strawberries, sliced
- 1/4 cup sugar
- 2 1/3 cups Original Bisquick® mix
- 1/2 cup milk
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- 1/2 cup whipping cream
1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2. 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.
3. 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.
4. Split warm shortcakes; fill and top with strawberries and whipped cream.
What are some summer desserts you like to eat?
Keep it Thimble!
3 thoughts on “Recipe – Classic Strawberry Shortcake”
sounds yummy but where does the choclate go???? Every really good recipe has chocolate! :}
You could drizzle a bit of chocolate over this, but I really do think that’s overkill :).
I like the idea of the powdered sugar in the real cream. That is a new one to me. I was in Atlanta yesterday and drove by a pick and pay strawberry patch. I had on white slacks and didn’t want to stop and pick. Your picture makes me sorry that I didn’t.