I remember my first introduction to strawberry shortcakes. My mom asked her grocer what those little cakes were for. He explained that they were used to make strawberry shortcakes. Her version was that little Hostess sponge cake. But now, there is a whole assortment of cakes that one can use, sponge cake, biscuit, and angel food cake. They can be dressed up with real whipping cream or mascapone cheese. With the use of whole wheat flour and reduced or nonfat whipped cream, strawberry shortcakes are quite healthy.
Whatever your choice of ingredients, now that spring is finally here, give strawberry shortcakes a try. You may just stir up a few childhood memories.
Strawberry Shortcakes
Serves 6.
Ingredients:
1 pound strawberries, sliced
¼ cup sugar, optional
1/3 cup oatmeal, old fashioned or quick
2 cups baking mix, such as Bisquick
3 Tablespoons sugar
½ cup milk
¼ cup butter or margarine, melted
½ cup whipping cream
Directions:
1. Preheat oven to 425°F.
2. In a large bowl, mix strawberries and ¼ cup sugar; set aside.
3. Place oatmeal in a food processor or blend and pulse until oatmeal is finely ground. In a medium bowl, stir oatmeal, baking mix, 3 tablespoons sugar, milk,and the butter until a soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
4. Bake 10 to 12 minutes or until golden brown. Meanwhile, in a small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
5. Split warm shortcakes; fill and top with strawberries and whipped cream.
One of my colleagues may her strawberry shortcake with real half & half. Since she was so proud of it, I thought I would show it.
Thanks for stopping by and trying the shortcake.
