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