Tuesday, March 4, 2014

Strawberry Shortcake

Sunday was another dreary cold and snowy day in Columbus so we stayed in the house nearly all day.  Dinner was lemon chicken and broccoli so I figured we could splurge a little for dessert.  Enter the strawberry shortcake.

It's one of my favorite desserts, so tasty and so simple to make.

First - get yourself a box of bisquick and follow the directions on the box.  In case you have the bag of bisquick but threw out the box, here's your recipe.

    4 cups sliced fresh strawberries
    1/2 cup sugar
    2 1/3 cup Original Bisquick mix
    1/2 Cup milk
    3 Tbsp sugar
    3 Tbsp butter or margerine, melted
    1 container (8 oz) frozen, whipped topping, thawed.

    Mix strawberries and 1/2 cup sugar; set aside. Heat oven to 425 F.
    Stir Bisquick mix, milk, 3 Tbsp sugar and the butter until a soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.

    Bake 10-12 min or until golden brown. split warm shortcakes; fill and top with strawberries and whipped topping.

    My alterations - I didn't use quite 4 cups of strawberries but kept the sugar at that amount.  I cooked the strawberries and sugar over medium heat to get a simple syrup going from the strawberries.  
    I also did not use the whipped topping and instead used what I had on hand, a can of whipped cream.  I also added a small scoop of ice cream.

The recipe makes 6 LARGE shortcakes so you could make them smaller and get 8 out of this.  


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