Every year since he was a child, my husband has gone on a father/son golf trip with a group of about 10 guys. They golf, they eat, and then they golf more. While my husband generally shares a little about the golf portion of the trip, the highlights typically revolve around the food they eat. For years now I’ve heard about a particular restaurant and the best Strawberry Shortcake of all time that they serve. So when my husband requested I make Strawberry Shortcake for his birthday dessert this year the pressure was on! (Well, not really. He is very well aware of my culinary skills – or lack thereof!) I hit the web for ideas on a recipe that might be comparable to his favorite version and threw together some things with pretty great results! I don’t know that it was quite as wonderful as the restaurant version, but at least he can have my “Second-Best Strawberry Shortcake” more than once a year! (And it is quite delicious!)
Second-Best Strawberry Shortcake
- 1 quart sliced strawberries
- 1/4 C. sugar
- 2 1/3 C. baking mix (I used the original Bisquick)
- 1/2 C. milk
- 3 T. sugar
- 1/4 tsp. salt
- 3 T. melted butter
- 1/2 C. whipping cream*
- powdered sugar to taste
* You can definitely use pre-made whipped cream as your topping but real whipped cream is so easy to make (and so, so good) it’s a shame to skip this step! If you choose to make your own, go ahead and add your mixing bowl to the freezer before you get started. This helps your cream whip up!
1. Wash and slice strawberries. In large bowl add strawberries and 1/4 C. sugar and mix to coat. Set aside.
2. In bowl, stir baking mix, 3 T. sugar, salt, and the melted butter until dough forms. Drop by spoonfuls onto baking sheet. Makes 6 large cakes or you can make smaller.
3. Bake at 425 degrees for 5-8 minutes or just until lightly browned. Let cool
4. Grab your electric mixer and your mixing bowl out of the freezer (see above!). Pour in your container of whipping cream and using your whisk attachment start whipping increasing to a high speed. Add a little powdered sugar as your are whipping, I never measure, just add a little and taste it until I get it how I want! Once it’s light and fluffy you’re done!
5. Split your shortcake and add a little whipped cream and a layer of strawberry slices.
6. Add another layer of whipped cream and strawberries on top and serve.
Originally published August 1, 2016
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