Strawberry Shortcake is my husband’s #1 all time favourite dessert. It’s true he will eat almost any strawberry shortcake, but this recipe, which has been in his family since the 1950’s, evokes strong and warm memories of his childhood. Not long after we were married, he described the recipe to me in detail and begged me to make it. Needless to say, I have been making these strawberry shortcakes for over 30 years for my very appreciative husband and many others.
The recipe is simple and can be make in about 20 minutes. Strawberries with sugar, biscuits using Bisquick (shortcut!) and fresh whipped cream. That’s it. I’ve only tweaked two things over the years. First, I cut in cold butter with the Bisquick to make the biscuits lighter (in texture, not calories). You can, of course, skip this step if you want and just follow the recipe on the box. Second, I now refuse to slather butter on the biscuits when they come out of the oven as my husband’s mother did before adding the strawberries and whipped cream. Seriously, I think whipped cream adds enough richness!
I usually wait until strawberry season which conveniently coincides with Father’s Day, but I am sometimes encouraged to make these shortcakes more often.
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- Biscuits ready to bake
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- Baked biscuits
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- Squished strawberries with sugar
Old-Fashioned Strawberry Shortcake
Every year my husband anxiously awaits these strawberry shortcakes his mother made in the '50s. Biscuits, juicy strawberries and whipped cream. So good!
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 4
Ingredients
- 2 cups Bisquick
- 3 tablespoons cold butter, cut in small cubes
- 1/2 cup milk
- 4 cups strawberries, stems removed
- 1/4 cup sugar (or more, to taste)
- 1 cup whipping cream 35% (250 ml)
- 3 tablespoons sugar (or to taste)
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 425F.
- MAKE THE SHORTCAKE BISCUITS: If you prefer, just follow the recipe on the Bisquick box. Otherwise, in a medium bowl, add the Bisquick and butter. Mix the butter and flour with your fingers until well blended. Add enough milk to form a soft dough. Handling the dough very lightly (don't over mix), divide into 8 portions and drop onto a parchment-lined baking pan. I gently pat them into discs about 1/2 inch thick. Bake for about 8-10 minutes until lightly golden on top.
- PREPARE THE STRAWBERRIES: Cut the strawberries in quarters. Place them in a bowl, add the sugar and squish with your fingers a bit to release the juice. If desired, add a squirt of lemon juice. Taste and add more sugar to desired sweetness.
- MAKE THE WHIPPED CREAM: Using a food processor or a hand held electric mixer, pour the cream into a bowl, Add the sugar and vanilla. Beat until peaks form and stiffened. Don't over beat (it will turn into butter!)
- ASSEMBLE THE SHORTCAKES: Cut the biscuits in half horizontally (like a hamburger bun) and place the bottom half on individual plates or bowls. Add strawberry mixture and a bit of whipped cream. Place the other half of the biscuit on top. Add more whipped cream, then more strawberries. Serve immediately. if making ahead, warm the biscuits in the oven at 350F for a few minutes, assemble the shortcakes and serve.
Cheryl
