So remember when I told you I have a favorite go-to, non-chocolate dessert? Well, I must have been on something at the time because, duh, I have three. And I don't want any of them to think I have favorites; I love them equally. (I always used to ask my mother which child she liked the most and she never did answer. When my future second child asks me I'll say, "Your brother, stupid." Kids need tough love.) In addition to rice pudding, they've got to be banoffee pie and strawberry shortcake.
You foodie gurus can flaunt your homemade scratch biscuits—and I do give you brownie points for the extra effort—but I am all about the old-fashioned, tried and true, from-the-big-yellow-box Bisquick. You can make me try recipes and taste test six ways to Sunday but I will always come back to it. Some things are just better left perfect.
Every year, as it gets closer to summer and strawberries come into season, my mother will find an excuse to make strawberry shortcake. BBQs, birthdays, Sunday brunch—hell, you just have to show her some strawberries and she'll run to the mixer to start the whipped cream. And I love the woman for it. The summer of seventh grade I was sick in bed with strep throat, could hardly eat buttered toast or chicken noodle soup, yet managed to wolf down a tower of it, after she delivered some to my bedside in the middle of a dinner party. I could barely taste it but the memory still stands out in my mind.
Last week I emerged from the market with a monstrous 4-lb flat of strawberries, got home and went, "Umm, what am I going to do with all these strawberries?" Fast forward to my mountain of bliss. Cha-CHING!
2 1/3 cups Bisquick baking mix
3 tablespoons butter, melted
1/2 cup milk
3 tablespoons sugar
Cream & Berries:
Sugar (about 2-3 teaspoons per basket)
1. Preheat oven to 425 degrees F. Stir baking mix, butter, milk and sugar together in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
2. Hull the strawberries, slice thinly and put into a bowl. Add sugar and mix to coat. (If you set aside at room temperature for a while, they will macerate and become sweeter.)
3. Whip the cream, adding an optional teaspoon of vanilla and sugar if desired.
4. To serve, slice biscuit in half and top with strawberries and whipped cream.