COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour chop fine.
Ladle strawberries over the biscuit add a dolop of whipped cream.
Break up one biscuit per person into big pieces into a dessert bowl. Split warm shortcakes fill and top with strawberries and whipped cream, or Beat with an electric mixer on high speed until soft peaks form. Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.Bake 10 to 12 minutes or until golden brown.1) Butter an 20cm round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour. To serve, split the shortcake in half, add strawberries and whipped cream, and then top with the second half of the biscuit. Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet dust with sugar. In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms. Grease bottom and side of round pan, 8x1 1/2 inches. In medium bowl, stir together strawberries and 1/2 cup sugar set aside for about 1 hour. Remove from the oven and allow to cool for at least 10 minutes before serving. Steps 1 Sprinkle strawberries with 1/2 cup sugar let stand 1 hour.
#BACKPOCKET STRAWBERRY SHORTCAT FULL#
Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet dust with sugar. For the cake: 1) Preheat the oven to 190C/Gas 5. We are so, so excited to announce the return of our Full Moon Dinner series We’ll be celebrating the Flower Moon on Monday, May 16th with a four course dinner expertly paired with our hand-crafted ciders. Bake until the shortcakes are golden brown, 12-14 minutes.In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.In medium bowl, stir together strawberries and 1/2 cup sugar set aside for about 1 hour.
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