I love a good strawberry shortcake. If I see one on a dessert menu it’s always a given that I will be ordering it. Make that any fruity dessert. I know I’ve said this before but when a dessert has fruit in it I feel like it’s practically healthy. Please don’t burst my bubble, I know I’m dreaming. Back to shortcakes.
When I was a little girl it was a real treat when my mom served strawberry shortcake after dinner. She usually made hers with the little round sponge cakes that can be found in the produce aisle by the berries. She would slice the strawberries, toss in some sugar to sweeten them up a bit, and pile them on the sponge cake topped with a dollop of cool whip. I loved it! It usually signified that summer time was here. Just imagining those little treats takes me back to warm southern evenings, playing with my little sister in the yard, drinking water from the hose pipe, and watching lightning bugs flicker in the twilight sky. Now that’s some yummy nostalgia for you.
It seems that everyone has a different idea of what strawberry shortcake looks like. For many it’s that yellow sponge cake, but for others it’s a slice of angel food cake or even ladyfingers. All are delish. Somewhere along the way I discovered another version of shortcake, one I’d like to argue takes the…cake…although it’s much less cake and much more biscuit. That’s right, my favorite version of Strawberry Shortcake is made with a crumbly, buttery, slightly sweet, drop biscuit.
A drop biscuit is a biscuit that has NOT been rolled out and cut into circles, it’s simply dropped (plopped, kerplunked, spooned) onto a baking sheet and baked. It’s free form; no fuss, no muss. It’s also easy. There are tons of recipes for these shortcakes out there, but I’ve included the easiest one I’ve used here. Don’t tell anyone, but I use Bisquick for mine. Who cares if it’s fancy, it’s tasty! I also like to mix it up with my strawberries and toss them with brown sugar instead of granulated sugar. I like the subtle caramel flavor the brown sugar imparts, and to me the syrup created with brown sugar is thicker and richer in flavor than when regular granulated sugar is used. Want to take it even a step further? Add in a tablespoon of balsamic vinegar to your berries. There’s your fancy!
So what’s your favorite version of Strawberry Shortcake? I’m eager to hear what you love because who knows, it might become my new favorite down the road!
2 1/3 cup original Bisquick mix
1/2 cup milk
3 Tbsp sugar
3 Tbsp unsalted butter, melted
1 quart strawberries, hulled and sliced
1/4 cup light brown sugar
1/2 cup heavy cream
3 tablespoons powdered sugar
- Heat oven to 425 degrees.
- Stir bisquick mix, milk, 3 tablespoons of sugar, and the melted butter until a soft dough forms.
- Drop by spoonfuls into 6 biscuits onto a greased sheet pan. Bake for 10 to 12 minutes or until lightly browned.
- Meanwhile, combine strawberries and brown sugar. Mix and let sit 15 to 20 minutes or until a syrup forms.
- With an electric mixer beat heavy cream on high speed until it begins to thicken up. Add the powdered sugar and continue to whip until soft peeks form. Chill.
- To assemble shortcakes: Slice the biscuits in half. Top bottom half of one biscuit with some strawberries and syrup, and a dollop of whipped cream. Put top half of biscuit on top like a sandwich. Top with another dollop of whipped cream and then more berries and syrup. Serve.
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