Like when I’m on the plane coming back from
(because it’s not
like I had anything else to do for 10 hours) and while browsing through the complimentary
in-flight USAirways Magazine (see, some things are still free) I see this recipe for
individual strawberry shortcakes. Hawaii
So, I ripped the page out and decided to make them the next time my assignment was dessert…which was last week but I’m posting the recipe this week because I forgot to take photos of the dinner I made this week. Spaghetti and meatballs but you can read about that here in a previous post.
I had to (once again) borrow sugar from my neighbor who also shared her simple but sensible secret for sweetening homemade whipped cream…or as youngest daughter used to call it “whooped cream.” She also used to say that we lived in “Baltimorrow” and we used to go out to eat in “Resternauts.” Anyway, back to the point, my neighbor uses confectioners sugar to sweeten homemade whipped cream…it dissolves more evenly and nicely.
I am writing sugar on my grocery list now.
Individual Strawberry Shortcakes
For the strawberries2 pints of strawberries
3 Tablespoons of sugar
2 Tablespoons of lemon juice
For the Biscuits(I used the recipe on the back of the Bisquick box)
1 cup of Bisquick
2 Tablespoons sugar
1/3 cup of fat-free milk
Few drops of vanilla extract (my addition)
For the Whipped Cream1 cup of heavy cream
1 Tablespoon of confectioner’s sugar
Heat the oven to 425°.
Place berries in a bowl and sprinkle with sugar and lemon juice. Stir gently and let stand until a light syrup forms, about 30 minutes.
Meanwhile, stir Bisquick, sugar, milk and vanilla until soft dough forms. Drop 4 spoonfuls on to an cookie sheet and bake for 12 minutes or until golden brown.
When the biscuits are done, let them cool a bit and assemble the shortcakes by slicing the biscuits in half, add some strawberries, place the lid back on, top with whipped cream and more strawberries and syrup and serve!