We find that the store bought shortcake shells are just way too sweet, and we really just plain don’t like the taste of them. My mother always put strawberries over biscuits but for me they were not sweet enough. A couple of years back I noticed a shortcake recipe on the bisquick box. It is a slightly sweet, buttery version of their biscuit. I really like it and have ideas for bumping up or changing up the flavor as well. I may try finely chopping some strawberries and adding them to the biscuit mixture. I also thought that adding either lemon zest or orange zest or any combination of strawberries and zest might really bump up the flavor for this shortcake. When I try it I’ll report back and let you know what we thought. I do plan on trying one of those variations next time we do this.
4 Cups fresh strawberries, hulled and sliced (I use a mushroom slicer to get uniform slices)
1/2 cup sugar
Mix together and set in fridge to marinate. I do not like this to be really sweet so I always use just a couple of tablespoons of sugar in my berries.
2 1/3 Cups Bisquick
2/3 Cup milk
3 tablespoons sugar
3 tablespoons melted butter
1. Mix all ingredients together until soft dough forms.
2. Drop by spoonfuls onto ungreased cookie sheet (I use stoneware). Make 6 biscuits with this recipe.
3. Bake 10-12 minutes or until golden brown.
Assemble shortcakes by cutting open biscuits, topping with strawberries and some of the juice, then top off with whipped cream. Enjoy!
Update: I made this yesterday and decided to try dicing up some strawberries and adding to the batter for the biscuits. It was REALLY good. The only thing is I had to add a little more bisquick mix to balance out the liquid from the diced berries. I just eyeballed it. I plan on trying this with other fruits as well. It really was a nice additon to the strawberry shortcake. Here is a picture of the strawberry biscuits: