This is my second post for the day but I just had to share this recipe. I was in a 'Welcome Spring' mood, trying to coax the season into coming just a little sooner by making a few recipes with fresh seasonal produce. I saw the bright red strawberries at the grocery store and their price couldn't be beat. I immediately thought- strawberry shortcakes! I went over to get a box of Bisquick baking mix (please don't judge- Bisquick has a wonderful recipe on the back of their box for delicious shortcakes and I love it for making fluffy pancakes). I knew my girls would LOVE this surprise for dessert, so in the cart went the box and strawberries.
As you can guess, I don't follow the recipe on the Bisquick box completely. Did you know that adding balsamic vinegar and sugar to a bowl of strawberries enhances the berry-ness, adds a note of complexity and makes a delicious syrup? Effortless and delicious. Instead of adding whipped topping to my shortcakes, I simply pour half and half over the entire thing. The half and half soaks into the shortcakes and is pure heaven. I hope you'll try this recipe and enjoy it as much as we do.
Strawberry Shortcakes (makes 6)
1 pint fresh strawberries, sliced
1/4 c. sugar
1 Tbsp. balsamic vinegar
2 1/3 c. Bisquick baking mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. melted butter
half and half
Mix strawberries, 1/4 cup sugar and balsamic vinegar together in a bowl. Let sit on the side.
Meanwhile, heat oven to 425 degrees. Stir Bisquick mix, milk, 3 Tbsp sugar and butter until soft dough forms. Divide dough into 6 portions and drop onto baking sheet. Bake for 10-12 minutes or until golden brown. Split warm shortcakes, fill and top with strawberries and pour half and half over the top. Enjoy!
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