STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE, the ultimate warm weather dessert.

An easy shortcake box recipe (so EASY) paired with sugared fresh strawberries and sweetened whipped cream.

AKA Heaven!

This was the first time we’ve ever used Bisquick in a recipe. We’ve used other pancake and waffle mixes before but we recently realized you can make shortcake with a box of Bisquick mix! Did you know that?!

It’s so easy and fast, especially after you’ve picked fresh strawberries and can’t wait to dig into your stash!

You just add milk, a little sugar (duh this is Strawberry Shortcake) and a little melted butter!

We picked fresh strawberries for the first time this year since I was little and it was so much fun to take our son. Even though he won’t remember, we loved having the family time together. Now that he’s eating solids and self feeding, he tried some of the fresh ones I had frozen.

We think he loved them.

We plan to use them in smoothies and mashed for his meals as we picked WAY TOO MANY to eat before they went bad.

Best go to Easy Smoothie recipe here.

We couldn’t help ourselves using them for this Strawberry Shortcake, can you blame us?

White sugar was added to sweeten these strawberries and create that bright red pinkish sugary syrup. BUT if your strawberries are already sweet enough, skip the sugar or just use half of it so you can still get the syrup.

The other must for this is making your own whipped cream!

It is just not as good out of can or tub.

Whipping heavy whipping cream is so easy and worth the extra effort. Powdered sugar gets added in to give it a wonderful texture and slightly sweet taste to elevate your dessert even more.

I mean is there a prettier dessert out there?! Strawberries are probably our most favorite fruit for dessert. Or Breakfast! Did we mention this is DEISHHHHH for breakfast too!?!

Some of our other fav strawberry desserts: Fresh Fruit Pizza and Strawberry Chocolate Tart.

STRAWBERRY SHORTCAKE

Print Recipe

Course Breakfast, Dessert

Cook Time 40 minutes mins

Ingredients

• 4 2/3 CUPS BISQUICK MIX
• 4 TABLESPOONS WHITE SUGAR
• 1 CUP NONFAT MILK
• 6 TABLESPOONS UNSALTED BUTTER MELTED
• 1 QUART STRAWBERRIES SLICED
• 1/2 CUP WHITE SUGAR
• 1 PINT HEAVY WHIPPING CREAM
• 1/4 CUP POWDERED SUGAR

Instructions

• PREHEAT OVEN TO 425 F. COMBINE BISQUICK MIX, 4 TABLESPOONS SUGAR, MILK, AND BUTTER WITH A WHISK OR WOODEN SPOON. STIR UNTIL NO DRY MIX REMAINS AND IT RESEMBLES BISCUIT DOUGH.
• TRANSFER TO A GREASED 8" OR 9" PIE DISH. LET RISE 10-15 MINUTES ON THE COUNTER. BAKE FOR 20-40 MINUTES UNTIL THE TOP IS GOLDEN AND THE CENTER IS SET, THIS CAN VARY BY OVEN SO CHECK WITH A TOOTHPICK FOR RAW BATTER IN THE CENTER. IF TOP IS GETTING TOO BROWN OR GOLDEN, COVER WITH TIN FOIL.
• TOSS SLICED STRAWBERRIES WITH 1/2 CUP SUGAR AND SET IN FRIDGE WHILE SHORTCAKE IS BAKING. USING A STAND MIXER OR HAND MIXER, WHIP HEAVY WHIPPING CREAM UNTIL STIFF. HALF WAY THROUGH ADD IN POWDERED SUGAR AND KEEP WHIPPING UNTIL PEAKS FORM.
• ONCE SHORTCAKE IS SET, COOL 10 MINUTES AND SLICE INTO PIE PIECES. SERVE TOPPED WITH SWEETENED STRAWBERRIES AND FRESH WHIPPED CREAM!

Much strawberry love,