An Ode to Strawberry Shortcake (and Bisquick)

An Ode to Strawberry Shortcake (and Bisquick)

Happy Memorial Day weekend to you all. I hope it’s filled with sunshine and good food.

Can we talk about the cartons of strawberries that are cheap and delicious and everywhere? I pick up a pound about once a week. (Thanks for that fresh fruit addiction, Jeff Brickhouse.)

We’re all about local and in-season foods. Like the Dekalb cinnamon, Savannah Bee Co. honey, and Baba Java coffee that went into this marriage of a dish.

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Guys I’m having a moment with Bisquick. I’m not really sure how I made it this far in life without truly appreciating the American innovation. The possibilities are limitless. It’s like the potato of boxed mixes. I find it so rewarding to create a dish from scratch but I’m not above a decent mix to get me started. (Red Lobster biscuits errday.)

This shortbread recipe used to be on the Bisquick box. Alas, it is no more. I customized it a bit (surprise). A dash of cinnamon adds pretty little brown flecks to the biscuit and just a hint of warmth. Go easy because this can easily overpower. I added a splash of vanilla, too. Also recently discovered a whipped topping recipe on the back of a dry milk box.

Everything here is best when freshly made! So invite over your brother and his roommate.


Ingredients:

  • 1 quart (4 cups) fresh seasonal strawberries, sliced and reserved

  • Shortbread biscuits:

    • 2 1/3 cups Original Bisquick™ mix

    • 1/2 cup milk

    • 3 tablespoons sugar

    • 3 tablespoons butter, melted

    • Pinch of cinnamon

    • 1 teaspoon vanilla extract

  • Creamy whipped topping:

    • chilled mixing bowl and beater

    • 1/3 cup ice-cold water

    • 1/2 cup nonfat dry milk

    • 1/4 cup powdered sugar

    • 1/2 teaspoon vanilla extract

    • 1 teaspoon lemon juice

  • Savannah Bee Co. orange blossom honey, to taste (or your favorite local honey!)


Process:

  • Shortbread:

    • Preheat to 425. (I use a toaster oven to avoid heating the whole house in the summer.)

    • Mix Bisquick, milk, sugar, and butter until soft dough forms.

    • On a pan lined with parchment paper, drop dough into 6-8 spoonfuls.

    • Bake 10-12 mins until the tops begin to turn golden-brown and a toothpick comes out clean. Do not over bake or shortbread will become dry.

  • Whipped cream:

    • While the shortbread is baking, mix ice-cold water and dry milk at high speeds until soft peaks form.

    • Add powdered sugar, vanilla, and lemon juice. Continue beating until quite firm.

    • Chill in freezer until ready to serve.

  • Split warm shortbread biscuits.

  • Top with sliced strawberries and a heaping spoonful of whipped cream.

  • Drizzle honey over everything.

  • Serve and eat immediately!

Shortbread nor whipped cream have great consistencies after a night in the fridge/freezer. However, the dough refrigerates really well overnight.

This dessert experience skyrockets with a quality cup of coffee (and possibly makes it acceptable for breakfast). We’re drinking a Chemex of Baba Java’s Rwanda right now.

Won’t judge if you lick the plate.

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Melody's Carry-On Packing List

Spring in Savannah, Georgia

Spring in Savannah, Georgia