Wednesday, July 04, 2012

Strawberry Shortcake

It's July 4th, so what better way to finish up a cookout than with homemade strawberry shortcake? To be clear, this is the traditional version, featuring a biscuit topped with strawberries and whipped cream, not the New Jersey diner version, which is more of a layer cake with strawberry filling.

The biscuit I make is nothing fancy, just a simple Bisquick-based recipe that I adapted from The Absolute Beginner's Cookbook by Jackie Eddy & Eleanor Clark:

2 1/3 cups Bisquick baking mix
3 Tbsp. sugar
3 Tbsp. melted butter
1/2 cup milk
  1. Preheat oven to 425 degrees F.
  2. Mix the Bisquick, sugar, butter, and milk in a bowl until it forms a soft dough.
  3. Spread in an ungreased 8" round baking pan (I find the disposable aluminum foil ones work well). 
  4. Bake 15-20 minutes until golden brown.
I typically plan a few hours to a day ahead by slicing the strawberries and sprinkling with sugar, so they form a bit of a syrup. Of course, if you're looking to do red, white, and blue on the 4th, you can add blueberries, as well.

For whipped cream, you can go "fancy" by whipping up your own, or "slum it" with Redi-whip.

My wife did a better job than I usually do assembling the shortcake this year. After cutting the biscuit into wedges, she horizontally sliced each in half, added strawberries and whipped cream in the middle, and then topped with the second half of the biscuit, more strawberries, and more whipped cream.

The result was the perfect blend of summer fruit flavor, moist and crumbly biscuit, and whipped creamy goodness. Happy 4th of July indeed!


wpw said...

Southern tradition - at least the Eastern NC version - uses strawberries on angel food cake, with just a dash of whipped cream... and no extra sugar, either!

Unknown said...

Interesting. That doesn't sound bad at all, though I think I'd prefer the New England biscuit version.