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.