For this week’s recipe, I’m sharing another very tasty dessert with all of you. As you can see from the title and pictures, I made little strawberry shortcakes this week!
This recipe is courtesy of my wonderful friend, Margaret, who very kindly shared it with me! Please go check out her blog; it’s my favorite on all of WordPress. 🙂
Throughout March, I’ve been on a fruit-based desserts kick, as you’ve probably been able to tell from my more recent dessert posts, lol. All of the ones that turned out (yeah, some didn’t haha), I’ve enjoyed blogging about. But before the month ends, I wanted to share at least one strawberry dessert, and this is it!
I’ve never made strawberry shortcakes before, but these were awesome!!
All of the recipes I’ve shared on my blog have been simple and delicious, and these are no exception. You just make the cakes, make or buy your choice of whipped topping, then top each serving off with fresh strawberries. I’m sure other fruit would taste just as good with this, as well!
Unfortunately, my shortcakes turned out lumpier than they should have this first time, and I think it’s because I used a substitute baking mix instead of Bisquick … or maybe I just didn’t roll them into compact-enough mounds, hahahah! They were also dry and tasted more like biscuits (maybe they were supposed to), so next time, I’ll try something a little different. I have some ideas …
As a funny side note, when I was making my whipped topping earlier, I misunderstood what my mom had said, and I nearly added a little bit of heavy whipping cream to a whole lot of sugar. I’m glad I realized what she meant right before adding the cream to the 3/4 cup of sugar!!
If you’re interested in making this yourself (make sure to get creative with the shortcake part, hehe), you can find all the information you need down below! ❤
2-1/3 cups flour
1 Tbsp + 1 tsp baking powder
½ tsp salt, heaping
5 Tbsp + 1/3 Tbsp melted butter
2/3 cup milk
3 Tbsp sugar
1 pint strawberries, cut and sugared
Preheat the oven to 425°F. Thoroughly mix the flour, baking powder, salt, melted butter, milk, and sugar together in a large bowl. Make them into six mounds and place them evenly apart on an ungreased baking sheet. Bake for 10-12 minutes, or until toothpick comes out clean. Split shortcakes and fill with whipped topping and desired fruit.
These were so simple and delicious! I’ll definitely be making more throughout the summer. I love that they didn’t take long at all to bake; that will be nice during the hot months.
Thank you for sharing with us, Margaret! ❤
Have YOU ever made strawberry shortcakes?
How did they turn out?