Strawberry Shortcake ..... Fresh and Real for Summer 2017

Here's a traditional shortcake biscuit recipe for STRAWBERRY SHORTCAKE.. plump, fresh, juicy whole strawberries crushed, with just a bit of sugar, till the juices run over..... Heavy cream whipped to top it all off. Whatever your favorite summer barbecue meal, this is a perfect way to end it. Let us know how your version goes. 

Strawberry Shortcake

Shortcakes

Equipment:

Medium bowl

Measuring cups

Spatula

Large spoon

Pastry brush

Ingredients:

3 cups of biscuit mix (Bisquick is my preferred)

1 cup of whole milk

1/4 cup of white granulated sugar

1/4 cup whole butter

Instructions:

1. Preheat the oven to 425 degrees F.
2. In a large bowl mix 3 cups of biscuit mix, 1/4 cup of sugar. 
3. Add the 1 cup of milk slowly, as the dough forms. 
4. Melt the butter and mix into the mixture until a sticky dough forms.
5. With a metal spoon drop large spoonfuls of dough onto the baking pan. Brush the top of the biscuits with milk to help brown. To help prevent burning, run the cold baking sheet under water so beads of water form on the pan, then drop on the spoonfuls of dough. 
6. Bake for 10 to 12 minutes until light brown. Watch that the biscuits do not burn on the bottom and edges. Remove from the baking pan and place on a cooling rack.

Strawberry Mix 

Equipment:

Large bowl 

Colander 

Measuring cup

Potato masher

Sharp knife

Ingredients:

4 pounds of strawberries yield 4 cups of cut up strawberries

1/2 cup of white granulated sugar

Instructions:

1. Select 5 or 6 of whole strawberries for garnish. and set aside.
2. Cut the strawberries into halves and quarter pieces. Place in a bowl.
3. Pour 1/2 cup of sugar over the strawberries.
4. With a potato masher, press the strawberries until they have broken apart and the juice is released.
5. Set to the side and keep at room temperature. The strawberries should be served at room temperature for the flavor to be at its best.

Whipped Cream 

Equipment:

Stainless steel bowl 

Electric mixer or whisk

Spetula

 Ingredients:

1 cup of heavy whipping cream

1/4 cup of white granulated sugar (if desired)

Instructions:

1. Put a stainless steel bowl into the freezer to become chilled.
2. In the cold steel bowl pour one cup of heavy whipping cream. With a whisk or electric mixer beat the cream until is it thick and forms peaks. Add sugar if desired and beat into the whipped cream. 
3. The cream will hold in the refrigerator for an hour or so before assembling the cake. 
4. This dessert can be assembled when the shortcakes are warm or at room temperature. To assemble, while warm, cut the shortcakes in half sideways.
5. Set each shortcake on a dessert plate.
6. On the bottom half of the shortcake, place a large spoon full of  crushed strawberries. Set the top of the biscuit on the strawberries. Spoon whipped cream over the biscuit and strawberries. Top with a fat whole strawberry.