I can’t believe we’ve never done a post on Strawberry Shortcake! So here it is, just as strawberry season gives its last gasp. I have two different methods, and I’ll post both. One is super easy, and one is super super easy.
Super Easy Strawberry Shortcake
A recipe that my children helped me make tonight, from Alpha Bakery Children’s Cookbook, by General Mills. I modified the sugar amount for the berries, because my family doesn’t eat that much sugar. I also eliminated a few steps that I thought unnecessary.
- 1 quart of fresh strawberries, tops removed, sliced
- 1 TBSP. sugar
- 2 c. all purpose flour
- 2 TBSP sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 3/4 c. milk
- 1/3 c. butter, soft
- Whipped Cream
Sprinkle strawberries w/ 1 TBSP sugar, mix, and let stand.
Heat oven to 450ºF.
Mix flour, sugar, baking pdr., salt, milk, and butter in large bowl until just mixed through. Place in a 9×9″ pan sprayed with cooking spray.
Bake until golden brown, 10-12 minutes.
Split warm shortcake pieces horizontally; serve w/strawberries in the middle, topped with whipped cream.
Super SUPER Easy Strawberry Shortcake
- 3 c. Bisquick or other baking mix
- 2 TBSPsugar
- 1 egg
- 1 1/2-2 c. milk
Mix all ingredients until just mixed. It should be thick and slightly lumpy.
Bake in greased 9×9″ pan at 450ºF until golden brown, 10-12 minutes. Serve with strawberries and whipped cream.
