It's strawberry season in Florida. I don't get it, but I'm not complaining, either! Anyway, don't let me fool you. This shortcake is only homemade because I found out too late that I didn't have enough bisquick!
But, it's not even any more work than that, and the cakes were fabulous.
- 1 1/2 pounds strawberries, stemmed and quartered
- 1/3 cup of sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream
- Whipped Cream, recipe follows
Directions
Mix strawberries with 1/4 cup sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. (I just made biscuit on a cookie sheet)
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
To make whipped cream, I mixed 1 1/2 cups of heavy cream with as much confectioners sugar as I wanted to taste, using a mixer with a whisk application.
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