My family loves these delicious and simple to make
Strawberry Short Cakes.
Where I live, the North Fork of Long Island, New York, June is Strawberry
month. Families look forward to picking their own fresh strawberries
by the quart in the many fields that grow the delicious fruit. We
make a day of it, picnicking by the side of the field and eating the
berries right off their vines. {There's no charge for sampling}.
Sun-ripened berries make the best home-made strawberry shortcake.
Strawberry Short Cake
2 - cups Bisquick
4 tbls melted butter
1/2 cup heavy cream
4 tbls. Sugar
Mix all ingredients together and form a ball. Turn out on a board that
has been sprinkled with a little bisquick and knead until it isn"t sticky;
adding more bisquick as needed. Roll to a - inch thickness. Cut out
shortcakes with a biscuit cutter and place on a cookie sheet. Bake at 425
degrees for approximately 12 minutes or until golden brown.
Wash, hull strawberries and slice. Sprinkle with 3 tbls. sugar and set
aside in a bowl in the refrigerator so they can make their own juice.
Whip 2 pints of heavy sweet cream with 4 teaspoons of sugar until thick.
Slice a biscuit, put a few tablespoons of strawberries and some whipped
cream on the bottom half of the biscuit; add the top half and put more
strawberries, topping off with cream. Drizzle some of the strawberry
juice on top. It can't get better than that!