I know you think that strawberry shortcake is pretty ordinary, well it is but it is also DUDELICIOUS the way I make it. It is basic and simple and oh so good. You do not have to have soda fountain glasses to make it, jut use your old cereal bowls, or mason jars but if you want to get festive you can find the soda fountain glasses at Bed Bath and Beyond. And don’t forget your 20% off coupon.
Dudelicious Strawberry Shortcake
How do you like my new camera lens? Pretty awesome huh?
I use the recipe on the Bisquick box. (with a couple of tips that make it even better) Isn’t that gourmet!
Here it is if you don’t have the box. But you will need the box in order to make them.
Vanilla Ice Cream or frozen yogurt
4 cups sliced fresh strawberries (one quart)
1/2 cup sugar
1/4 cup orange juice
At least one hour and not more than 4 hours ahead, slice strawberries, (reserve 4 for garnish) add sugar and orange juice, cover and refrigerate. Just before serving mash about half of the berries with a fork to get some extra juice.
2 1/3 cups Original Bisquick mix
2/3 cup milk
3 Tbsp sugar
3 Tbsp melted butter
1/4 cup raw sugar (found in the baking aisle above the white sugar in a brown bag)
Whip cream in a spray can (such as Redi Whip)
Preheat oven to 425 degrees.
Melt butter in a glass bowl. Add Bisquick, sugar and milk. Stir gently with a fork until soft dough forms. Flour the counter top and put the dough out. Let rest for a couple of minutes. Shape into a disc. If it is too soft, gently fold some of the flour into it. Pat out and gently press into a 10 inch round circle or rectangle. You will cut out 4 round circles. Use either a cookie cutter or round biscuit cutter or a glass (flour the rim). Double the recipe or do one and a half times if you need to serve more. If you are using the fountain glasses you do not need a whole biscuit for each one.
Now the best part, on a paper plate, put 1/4 cup raw sugar, then press the top of each raw cake in it before placing them on a baking sheet lined with parchment paper. (if you don’t have parchment, it is fine without it, but don’t grease it.) Handle the dough gently and it will be more tender.
With the rack in the middle of the oven, bake about 10-12 minutes depending on how big you made them. If you got 4 out of the original recipe this should do. If you made them smaller and got 6 out of it, check them at 8 minutes. They should be brown around the bottom edges and just starting to get golden on the top. Cool. Only make these as much as 2 hours ahead. Not very good made the day before.
If using soda glasses, crumble about one third of a cake in the bottom of each glass. Spoon in a little juice and a few strawberries. Top with a scoop of ice cream. Follow with cake, then ice cream then strawberries with juice. Repeat. The key is to use the juice not just the berries. Press down slightly so you can get three layers in. Top with whip cream and a strawberry on the side of the glass.
If using bowls, crumble each cake slightly and place in the bottom of each bowl. Add some strawberries and juice, the ice cream and more strawberries and juice. Top with whip cream and a strawberry for garnish.
The raw sugar adds an extra crunch and the orange juice adds a little extra sweetness.
For berry cakes, fold in one cup of blueberries into the dough before cutting them into biscuits. Then bake as directed.