Doesn't this shortcake look delicious? I know right? I wish I could eat it. I did eat it. Several months ago. In honor of the beautiful weather that we are having today, I thought I would post this strawberry shortcake. I wish I could have some right now, but I don't have any strawberries. Or whipped cream. Or biscuits actually.
This is my favorite dessert to eat in the summer time. After a nice barbeque of cheeseburgers and potato salad, nothing is better than fresh strawberry shortcake. Unless it's a nap from the carb overload.
At any rate, here is my strawberry shortcake recipe. It's simple. And to make myself feel better, since I can't eat shortcake, I will now go microwave my Betty Crocker Warm Delight Mini.
Strawberry Shortcake
from: Pachey
2.25 cups Bisquick
2/3 cup milk
2 pints of strawberries
pint of heavy whipping cream
sugar to taste
Heat oven to 450. Stir Bisquick and milk until soft dough forms. Place on surface sprinkled with flour. Knead 10 times. Roll dough 1/2 inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet or in a cake pan. Bake 8 to 10 minutes or until golden brown.
Hull and slice strawberries. Place in a bowl. Sprinkle with sugar (to taste). Some people prefer more tart strawberries. Some people like them sweet. I prefer them somewhere in the middle. Cover and refrigerate so they can macerate.
Pour whipping cream into a mixer and whip until cream forms. Add a tiny bit of sugar to make sweetened cream.
Assemble shortcakes. I like to cut a biscuit in half and top with strawberries and a ton of whipped cream.
By the way, have I mentioned lately that I have lost 15 pounds so far? Go me!
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