Thursday, 4 July 2013

Bisquick Strawberry Shortcakes

I absolutely love this recipe for when strawberries are in season as they are now. I can’t get good angel food cake to make my mom’s strawberry shortcake so my default is the bisquick biscuits! This is definitely a classic betty crocker recipe, but as usual I always try to put a little spin on it to make it special, and go that extra mile to make it taste delicious. You can make as many or as little biscuits as you want, what you do is follow the bisquick biscuit recipe for however many you are going to need. I cut mine in half so I could make two giant biscuits. For the British cooks, you they have bisquick now, and I just looked and it’s now actually called Bisquick too! This serves two very large portions, but you can adjust as you like! Enjoy!

For the Biscuits:
1 ¼ c. Bisquick
2/3rd c. milk (maybe less, add gradually to see, you want a dough consistency)
1 tbsp. sugar
Pinch cinnamon

For the Strawberries:
450g strawberries
1 tbsp. balsamic vinegar
2 tbsp. golden caster sugar (you can use regular sugar, I find that caster dissolves faster)

Cream:
100ml double cream – get the good stuff, go on
1.5 tbsp. caster sugar

To start:
Remove all of the stems from the strawberries and slice.
Add the sugar and balsamic vinegar, and stir to combine. Set aside while you’re tending to the other items.
Stir frequently.
Give them at least 20-30 minutes to macerate.

Next:
For the cream, add the sugar and whip either by hand or in a food processor until thick and gorgeous.
Set aside in the fridge.

For the biscuits:
Preheat the oven 220C (or 450F).
To the flour add sugar and cinnamon, mix thoroughly.
Slowly add half of the milk and stir, add more gradually a little at a time, you want it to form a dough, and not be too wet or sticky.
Place on a floured surface and roll into a ball and pat down until it’s about 2 inches thick, take a glass or biscuit cutter and cut out a biscuit, mix the dough together and repeat for the second biscuit.
Place in the oven for about 8-10 minutes until golden brown.
When the biscuits are all done pop them open, spread some thick cream on top, then add the strawberries making sure to get the juice on the biscuits. Add some cream on top and you’re ready to go!

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