Classic strawberry shortcakes

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Classic strawberry shortcakes

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Classic strawberry shortcakes are a timeless dessert featuring sweet, juicy strawberries sandwiched between tender, golden biscuits and topped with fluffy whipped cream. This recipe is simple to make and perfect for showcasing fresh strawberries during the peak of their season. Let’s dive into the recipe to learn how to make this delightful treat.

Ingredients For Classic strawberry shortcakes

  • Strawberries, sliced
  • ¼ cup sugar
  • 2 ⅓ cups Original Bisquick® mix
  • ½ cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • ½ cup whipping cream

Directions For Classic strawberry shortcakes

  1. Prepare Strawberries: In a large bowl, mix the sliced strawberries with 1/4 cup of sugar until well combined. Set aside to allow the strawberries to macerate and release their juices.
  2. Preheat Oven: Preheat the oven to 425 degrees F (220 degrees C).
  3. Make Biscuits: In a medium bowl, stir together the Original Bisquick® mix, milk, 3 tablespoons of sugar, and melted butter until a soft dough forms.
  4. Bake Biscuits: Drop the dough by spoonfuls onto an ungreased cookie sheet, forming 6 biscuits. Bake in the preheated oven for 10 to 12 minutes, or until the biscuits are golden brown and cooked through.
  5. Whip Cream: While the biscuits are baking, prepare the whipped cream. In a small bowl, beat the whipping cream with an electric mixer on high speed until soft peaks form. Set aside.
  6. Assemble Shortcakes: Once the biscuits are baked and slightly cooled, split them in half horizontally. Place the bottom halves of the biscuits on serving plates. Spoon a generous amount of the macerated strawberries over each bottom biscuit. Top with a dollop of whipped cream, then place the top halves of the biscuits over the whipped cream.
  7. Serve: Serve the strawberry shortcakes immediately, allowing the sweet juices from the strawberries to soak into the tender biscuits. Enjoy this classic dessert!

Serving Suggestions

  • Serve strawberry shortcakes with additional whipped cream and fresh mint leaves for garnish.
  • Pair with a scoop of vanilla ice cream for an extra indulgent treat.
  • Drizzle with a balsamic reduction for a sophisticated flavor twist.

FAQs

1. Can I use frozen strawberries? While fresh strawberries are preferred for their flavor and texture, you can use thawed frozen strawberries if fresh ones are not available. Just be sure to drain off any excess liquid before using them in the recipe.

2. Can I use homemade biscuit dough instead of Bisquick® mix? Yes, you can certainly use homemade biscuit dough if you prefer. Simply prepare your favorite biscuit recipe and bake according to the recipe instructions.

3. Can I make the shortcakes in advance? While the biscuits are best served fresh, you can prepare them in advance and reheat them in the oven for a few minutes before assembling the shortcakes. However, it’s recommended to prepare the strawberries and whipped cream just before serving for the best flavor and texture.

4. Can I use whipped topping instead of whipped cream? Yes, you can use store-bought whipped topping as a convenient alternative to homemade whipped cream. Just keep in mind that whipped cream offers a richer flavor and smoother texture compared to whipped topping.

Enjoy these classic strawberry shortcakes, a delightful dessert that’s perfect for any occasion, from casual family dinners to elegant summer gatherings!

Classic Strawberry Shortcakes

Classic strawberry shortcakes
Enjoy the classic combination of sweet strawberries and fluffy shortcakes topped with freshly whipped cream, a perfect dessert for any occasion.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 6

Equipment

  • Large Bowl
  • Medium bowl
  • Electric Mixer
  • cookie sheets

Ingredients

  • - Strawberries sliced
  • - ¼ cup sugar
  • - 2 ⅓ cups Original Bisquick® mix
  • - ½ cup milk
  • - 3 tablespoons sugar
  • - 3 tablespoons butter or margarine melted
  • - ½ cup whipping cream

Instructions

  • Heat oven to 425°F (220°C). In a large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • In a medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
  • On an ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake for 10 to 12 minutes or until golden brown.
  • Meanwhile, in a small bowl, beat whipping cream with an electric mixer on high speed until soft peaks form.
  • Split warm shortcakes; fill and top with strawberries and whipped cream.

Notes

- Serve shortcakes warm or at room temperature for the best texture.
- You can also add a splash of vanilla extract to the whipped cream for extra flavor.
- Feel free to adjust the amount of sugar in the strawberries according to their sweetness.

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