With tons of strawberries still abound, it’s time for strawberry shortcake! One of my favorite desserts, too.
I grew up on the Bisquick shortcakes: mix Bisquick with milk, sugar and butter. This recipe uses NO mix and I still find it just as easy and fast. I think this recipe tastes just like it as well!
Yield 6 large servings, 9 regular ones
2 1/4c. all-purpose flour
4t. baking powder
1/3c. vegetable shortening
Whipped cream: 1c. whipping cream, 1Tbsp. powdered sugar, 1 tsp. vanilla
Strawberries: 1/2c. sugar and 2c. sliced strawberries.
1. Preheat oven 425 degrees. Whisk together flour, baking powder, sugar and salt.
2. Cut in the shortening with a pastry cutter. I use my fingers. The result should be fine crumbs.
3. Make a well in the middle of the flour mix and pour in the egg and milk. Stir until just combined.
4. Drop batter onto greased cookie sheet by the spoonful. I like to make 6 large ones. They are quite big, so you might want 9. Bake for 15-20 minutes
For whipped cream: Beat 1c. whipping cream until just forming peaks. Add 1t. vanilla and 1T. powdered sugar. Beat until forms stiff peaks.
For strawberries: stir to combine and let sit overnight.
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