Strawberry shortcake is one of those desserts that's so light and fluffy, it's just too easy to demolish a whole bunch of them in the span of time it takes to watch one episode of Judge Judy. Speaking of Judge Judy, did you see the primetime special that was on a few weeks ago? Did you see when they were showing footage of her when she was, like, in her 50's pumping iron at the gym like she was about to try out for Mr Olympia? YOU GO, J.J.!
Classic Strawberry ShortcakesAdapted from BettyCrocker.com
Ingredients4 cups strawberries (or however many you want)
1/4 sugar (depends on the amount of strawberries)
2 1/3 Bisquick mix
1/2 cup milk
4 tbsp sugar
3 tbsp butter, melted
Heavy whipping cream
Sugar, as needed
Directions1. Prep the strawberries several hours ahead- preferably a full day, if you have the time. Remove stems and slice. Top sliced berries with 1/2 cup sugar. Depending on how sweet and syrupy you want them to become, you may want to add more or less sugar. The syrup part is my favorite, so I tend to put like a shit ton of sugar on it.
|With blueberries, too.|
2. In a medium bowl, mix remaining ingredients just until combined. The dough will be lumpy. On an ungreased cookie sheet, drop dough by 6-8 spoonfuls, depending on how big you want them.
3. Bake 10-12 minutes or until golden brown.
4. In a small bowl, add a couple of teaspoons of sugar to the liquid cream. Start there and add more depending on how sweet you want your whipped cream. Beat whipping cream until it reaches desired consistency. I like mine a little more on the soft, foamy side. Note: there's a fine line between "it's perfect" and "it's butter," so pay careful attention once your cream starts puffing up.
|The fine line has been crossed.|
The crunchy shortcake with the strawberry syrup and cream- omg. These honestly take almost no effort to make and even less to eat. Now put them all together and kiss that diet goodbye.