Monday, May 21, 2007

strawberry shortcake

is there anything more divine? For years I've made the shortcake recipe on the Bisquick box. It turns out a slightly sweetened crispy top and bottom biscuit-textured shortbread, about perfect in my view. Martha assures me I should make actual shortbread, which I adore. What do you use?

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18 Comments:

Blogger CawfeeGuy said...

my boyfriend just made the most AMAZING Strawberry Shortcake! he used a "traditional" shortcare recuipe which is basically a HUGE muffin, disguised as a cake!

May 21, 2007 3:05 PM  
Anonymous Brion said...

Mmmmmm!!Strawberry shortcake!
How nice that the next posting after the 'harrowing' "how I learned to love a dog, part 1" is about food!
(will need to make a STRONG coffee before part 2,and have tissues on hand!)

My Mother makes the most divine apple shortcake using home made short crust pastry...must be eaten with lashings of fresh whipped cream!

BJ. (in NZ)!

May 21, 2007 3:54 PM  
Blogger Ms. Place said...

I make mine with bisquick, but don't look to me for expertise. The secret, I find, is in the freshness of the strawberries and home made whipped cream.

Yum. You've given me a yarning.

May 21, 2007 4:27 PM  
Blogger Ms. Place said...

yearning. duh

May 21, 2007 4:27 PM  
Blogger Willym said...

let's admit it the shortcake is just window dressing for the strawberries, the juice and tons and tons of whipped cream. But I use the bisquick one too... tried a really uppity Martha Stewart or Silver Palate or one of those upscale trendy recipes once - disaster. If it was good enough for Mom - no the world's best cook - its good enough for me.

May 21, 2007 4:35 PM  
Anonymous lynette said...

willym, that's where i got mine too, though my mother was of the spongecake, angel food persuasion. it was my stepmother, miss patricia, who bewitched us with what we call "little breads," the sweet crusty little treats from the bisquick box.

ms. place: me too, honey, me too. ;-) i've finally ceased even trying to correct them all and attribute my failing fingers to old age. as a wizened crone, i demand respect despite my errors.

BJ . . . recipe, please. i am thinking i'll soon be making an apple crisp, though that's more of a winter dessert. perhaps blueberry crisp?

cawfeeguy . . . big muffin? sounds intriguing. recipe?

May 21, 2007 4:42 PM  
Anonymous Brion said...

Recipe will arrive shortly (pun intended!)
I have the ingredients list somewhere...perhaps I should get an accurate version from 'Mother'...I'll be visiting her Wednesday...she's recuperating from a mascectomy!, breast cancer! soon to start radio 'therapy' at 84! Bearing up very well considering. Makes my health issues insignificant!

BJ. in New Zealand. (just in case anyone thinks NZ is somewhere the USA!!)

May 21, 2007 6:05 PM  
Anonymous Tater said...

I use the shortbread recipe from Cook's Illustrated Best recipe cook book, and sprinkle it with pearl sugar before baking, and a touch of sea salt. I make a big round flat one, cut into two layers, and stuff it with fresh macerated strawberries and whipped cream, Pipe more on top, add more berries on top spilling over, and slice it into wedges. Simply heavenly, and made only once or twice a year...It is so good it will bring tears to your eyes, and an inch to your waistline.

May 21, 2007 7:29 PM  
Anonymous Joe / Kusala said...

Oh my goodness, I could eat Bisquick biscuits all day every day, slathered in butter. Good thing I don't keep it in the house (honest, I don't have eating issues -- I'm just an equal-opportunity glutton-slash-connoisseur! even when it comes to trash food!).

I love the Bisquick (basic biscuit recipe, just with a bit more sugar, right?), but I think pound cake (even if it's storebought) makes an amazing Strawberry Shortcake. Just make sure there's plenty of drippy syrup to soak into the cake and top with softly whipped real cream (no reddi-whip crap!) that practically melts over the top. OK, I think I'm about to have an orgasm here in the office -- why'd you have to start! ;-)

May 21, 2007 8:34 PM  
Blogger evilganome said...

I have used bisquick. I am ready to try out a great recipe that a friend gave me that makes the most amazing scones, I think it would make truly fab strawberry shortcake. I'm not too big on using most sponge cakes for this, it gets to soggy and I don't like the texture. Also, if I can find it I have a great recipe for apple crisp that I have used with other fruit as well. Apple crisp, with creme anglais. Just listen to those arteries slam shut!

May 21, 2007 8:45 PM  
Blogger jodi said...

my mom has used the same recipe my grandmother used - its more of a cake, then a biscuit... i think they are too dry and yes, i eat my strawberry shortcake with milk and sugar... berry season is about to begin here in MD - yee haa! :o)

May 21, 2007 9:01 PM  
Blogger Tank Montreal said...

Strawberry shortcake hasn't touched my lips since my Gramdma Ledoux passed away.

May 21, 2007 10:08 PM  
Blogger Willym said...

Lynette - for the summer strawberry and rhubarb crisp is the way to go.... had some Saturday night at my friend Ron's - that boy can make a crisp with any fruit. That doesn'T sound right does it?

May 21, 2007 10:11 PM  
Blogger Erin said...

I'm from a clan that uses angel food cake as our biscuit. I've never had real strawberry shortcake, and I'm dying to try a really good recipe. I'll have to break out the Bisquick box someday when the strawberries are looking really good at the Farmer's Market.

May 21, 2007 10:15 PM  
Blogger Andrea K said...

I'm a Bisquick girl, too. I've used the reduced fat Bisquick for my shortcakes and they still turn out just as yummy, I think. Of course, I still use real butter in it -- call me Paula Deen if you want!

While they're ok the next day, they are simply fantastic fresh out of the oven when the outside is still crispy. Hmmm, I have strawberries in the frig, and I think I have a box of RF Bisquick in my pantry right now...

May 22, 2007 5:58 AM  
Blogger David said...

Ever the voice of contrarianism, I don't like strawberry shortcake, so I've never made it.

I made s'mores cupcakes this past weekend, though.

May 22, 2007 12:28 PM  
Blogger more cowbell said...

Yes honey -- bring on the Bisquick! My darling daughter makes this for us in summer. She adds a splash of Pepsi to the strawberries. It's her secret ingredient. Sounds nasty, but I do not claim to understand the baking of desserts, just the eating.

May 23, 2007 1:06 PM  
Anonymous Anonymous said...

I have used sponge or angel food cake and like someone else said,it gets too soggy. I agree most with Tater, but I got my recipe from Eating Well magazine, and it's sprinkled with slivered almonds and a touch of sugar over the top. It also has almond extract in the batter. Yeah, we've been having lots of strawberries here and yeah, we had to ahve at least one go-round of shortcake. Once a year, but every year!

May 25, 2007 7:29 PM  

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