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This week appears to be strawberry week. Berry Almond Salad, Strawberry Crumb Bars, and now this. It was completely unintentional, but now I feel bad I don’t have another strawberry recipe ready for Friday. I have some strawberry frozen yogurt churning in my ice cream maker right now, but I didn’t plan on taking pictures to share it. Might have to rethink that!
Once a year, over the summer, we get fresh strawberries from a farmers market or go to a place you can pick your own strawberries. We come home and that night for dinner we have Strawberry Shortcake. It was a tradition that started with my husband and his family as a child. We have continued it with our son as well. Since moving to Colorado, we have had to resort to getting them at the farmer’s market. They are still picked that day, and very fresh, but not the same as picking our own.
I used my beloved strawberry huller from OXO to make quick work of the strawberries. Usually we use a bisquick for our shortcake recipe. It is what my MIL has used all of my husband’s life, and he would never think of letting me change it. I didn’t have any bisquick in the house though, so I used this make your own recipe I found over at Unsophisticook. Then I proceeded like I normally would with the bisquick recipe. It was quick, easy, and perfect for our annual strawberry shortcake tradition!
Strawberry Shortcake
Ingredients
- 2 1/3 cup Bisquick mix
- 1/2 cup milk
- 3 Tablespoons granulated sugar
- 3 Tablespoons butter, melted
- 1 pound strawberries, hulled and sliced
- 1/4 cup sugar
- Whipped Cream
Instructions
- In a large bowl mix together sliced strawberries and sugar. Let sit for at least 30 minutes, until they are nice and juicy. It could be up to an hour, depending on how ripe your strawberries are.
- Preheat oven to 425 degrees.
- In a bowl mix together bisquick, milk, sugar, and butter until a soft down forms. Press into a 7x11 inch baking dish. Bake for 10 to 12 minutes, until golden brown.
- Let cool for just a minute or two before slicing. Top squares with strawberry mixture, and whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Strawberry week is good. Love ’em!
You and the strawberries, girl! You keep knocking them out of the park!!
This shortcake looks amazing! I have never seen a strawberry huller before!
Glad I stumbled on your blog – you helped me learn something new today 🙂
I never get tired of strawberries and this looks wonderful! I love family traditions like this that are passed down, your son will probably be doing the same thing with his family one day 🙂
Another great strawberry treat. Perfect summer dessert. 🙂
Never can have too many strawberry recipe and shortcake is a classic that everyone loves.
I am having my parents over for dinner on Saturday and you just inspired me to make strawberry shortcake! It is so simple and yours looks divine! The strawberries are so incredibly flavorful this time of year! Hope your week is going well!
Noooo!
I saw that first picture of the actual cake part, decided that this was *the* fluffiest, most amazing thing I had ever seen and I had to make it… immediately scrolled down to see if I could make it.
And BAM!
Darn Bisquick for not existing over here. I know I could make my own but it won’t come out the same. 🙁
And hey, I’m down for strawberry month. Do it! 😀
It did come out the same as the store bought stuff – and it was so easy!! You really should try it. Click on the link to the recipe I used – trust me, no one could tell a difference!
A classic dessert for the summer, when the berries are at their sweetest! I want some!
I can’t believe I’ve made shortbread from scratch when I could’ve used a mix! Oy. Well, I did make it in Japan so it was probably my only option. And the shortcake from scratch- was amazing. Not sure I’d want to try the short method, even if it is the S Family Way. 😉