Every year my husband anxiously awaits Old Fashioned Easy Strawberry Shortcake that his mother made in the ’50s. An easy and decadent summer dessert in 20 minutes.
Strawberry Shortcake is my husband’s #1 all time favorite 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 quick. 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 or Canada Day, but I am sometimes encouraged to make these shortcakes more often.
Tailor To Your Taste
- Vary the sweetness to your taste by adjusting the sugar and lemon.
- Instead of strawberries, use other berries in season, like blueberries, blackberries or raspberries.
- If you can’t get fresh berries, use frozen berries found in your grocery store. Heat with a bit of sugar and lemon to make a sauce.
Shortcut for Easy Strawberry Shortcake
Buy scones, split in half and warm up. Then pile on the berries and whipped cream. Instead of 20 minutes, dessert is ready in less than 10 minutes!
Old-Fashioned Easy Strawberry Shortcake
- 2 cup Bisquick
- 3 tbsp cold butter, cut in small cubes
- 1/2 cup milk
- 4 cup strawberries, stems removed
- 1/4 cup sugar (or more, to taste)
- 1 cup whipping cream 35% (250 ml)
- 3 tbsp sugar (or to taste)
- 1/2 tsp vanilla
- 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 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 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 SHORTCAKES: Cut each biscuits in half horizontally (like a hamburger bun) and place bottom half on individual plates or bowls. Add strawberry mixture and a bit of whipped cream. Place other half of biscuit on top. Add more whipped cream, then more strawberries. Serve immediately.
Other quick desserts you might like:
Lime-Glazed Shortbread Cookies get the recipe
3 Minute Creamy Chocolate Fudge get the recipe