One of my favorite dishes is strawberry shortcake. I suppose I could make my life easier if I picked up the ready-made topping and shortcakes from the grocer. Then all I would need is softened strawberries in a sugary syrup. That’s like eating the fast-food version of strawberry shortcake. Strawberry shortcake is a comfort food, and comfort food deserves so much more than store-bought canned cream and shortcakes. I like to use Bisquick mix for the shortcakes—not entirely home-made, that’s true, but the shortcakes embody good old southern comfort. You can make the cream without the Whip It. It just helps keep the whipped cream stiff for hours without separating. I don’t know why I use it; There’s never anything left over to worry about.
- 8 cups strawberries
- 1½ cups sugar
- 1 cup regular whipping cream
- 1 package Dr. Oetker Whip It 0.35 ounce
- 2 tablespoons sugar
- 2⅓ cups Original Bisquick™ mix
- ⅔ cups milk
- 3 tablespoons sugar
- 3 tablespoons unsalted butter melted
- To prepare the strawberries: Wash, hull, and halve the strawberries. In a medium bowl, add strawberries and 1½ cups sugar. Cover, and refrigerate for several hours or overnight for softer, juicier strawberries.
- To prepare the whipped cream topping: In a medium bowl, add 1 cup cold whipping cream, 2 tablespoons sugar, and Whip it. Beat until high peaks form. Refrigerate until ready to serve.
- To prepare shortcakes: Stir Bisquick mix, milk, 3 tablespoons sugar, and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake at 425°F for 10-12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped cream.