Wednesday, August 25, 2010


Summer is ending and I had 2 pounds of strawberries that were going to go bad. What better way is there to use up some strawberries quickly while enjoying a last taste of summer than home-made strawberry shortcake? I tried out a strawberry shortcake recipe tonight and it was a SUCCESS!!! My family LOVED it. My husband said it was AWESOME! This recipe uses a biscuit mix recipe made from scratch that is whole wheat. The biscuits are light and delicious and the strawberry shortcakes are wonderful!

Recipe for Biscuit mix

4 C sifted whole wheat flour
2 T + 2 tsp sugar
2 T baking powder
1 C shortening (I use butter-flavored crisco)
1/2 tsp salt
2/3 C powdered milk
1 tsp cream of tartar
1/2 tsp baking soda

Mix flour, sugar, baking powder, salt, powdered milk, cream of tartar and baking soda. Add shortening and cut with two knives until crumbly, similar to cornmeal. You can also use your hands to combine shortening evenly...that is my favorite way to do it. Store in refrigerator and use to make biscuits quickly...or to make strawberry shortcake.

Strawberry Shortcake recipe

2 C Biscuit mix
2/3 C milk
2 T butter
2 T sugar

Mix above ingredients together. Form into 12 mounds on a greased cookie sheet. (They will flatten as they bake...if you want them taller...add a little more flour...they are great either way) Bake for 8-10 minutes at 450 degrees.

I used two biscuits per person and topped them with sliced strawberries mixed with sugar. I use 2-4 T sugar for 1 lb. can just add sugar to taste. Let it sit for about 20 minutes or so to let the strawberry juice form. Then top with home-made whipped cream. To make whipping cream, simply whip cream until it begins to thicken and add sugar to taste. Continue whipping until cream is stiff and sugar is dissolved. You can also use store-bought whipped cream...but home-made is always better!!!

No comments:

Post a Comment