A sweet biscuit, luscious fresh strawberries, and mounds of whipped cream come together for this time-tested dessert.
I see you. It’s Memorial Day weekend and you’re getting ready to head to the lake or the beach. Maybe you’re hosting a cookout for family and staying home. Whatever your plans, you’re busy with little time to read a long recipe article. So, I’ll keep this “short.”
Because when it comes to a beginning of summer dessert, you have to do a Classic Strawberry Shortcake. You know the one; a sweet biscuit made with Bisquick baking mix. Forget those spongy cups from the supermarket. We’re going old school.
Quick (I promise) historical note; strawberry shortcake parties were a big deal in the 1800s. Staged to celebrate this most perfect spring fruit, even Mary Todd Lincoln held scads of shortcake parties in Washington, D.C. Cakes or cookies usually were served with the berries.
This month while visiting Tower Grove Farmers Market in St. Louis, many stands had strawberries, and I found some beauties from an Amish farm in southern Illinois (Yoder’s Produce). The berries were ripe, ruby red, and sweet, and I made them even better by macerating them in a bit of sugar and orange liqueur. The juice that resulted was divine, and that’s why I love the biscuit-style shortcakes because they won’t disintegrate like a sponge cake will under all those juicy berries. Let’s make it.
To make my Classic Strawberry Shortcakes, which yields six servings, you’ll need these ingredients:
4 cups berries
¼ cup sugar
2 teaspoons Triple Sec
2 1/3 cups Bisquick
2/3 cup milk
3 tablespoons sugar
3 tablespoons melter butter
1 teaspoon vanilla extract
½ cup whipping cream
½ teaspoon orange extract or zest from an orange
Directions for Classic Strawberry Shortcakes
Preheat oven to 425 degrees F.
Clean berries and slice in half lengthwise and place in a bowl. Toss with ¼ cup sugar and Triple Sec. Chill for at least 30 minutes (an hour is preferred).
For the shortcakes, mix Bisquick, milk, sugar, melted butter, and vanilla in a large bowl. I just stirred until combined with a wooden spoon.
Drop six spoonsful on to a baking sheet lined with parchment. Bake for 15 minutes or until golden. Cool on a wire rack.
To serve, whip the cream and orange extract in a cold glass bowl using a hand mixer until soft peaks form. Cut a biscuit in half and spoon berries with juice over bottom. “Close the lid” and top with whipped cream.
That’s it! We’re done, now go do your Memorial Day thing, and if you’re traveling, stay safe out there! Happy beginning of summer, friends!
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
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