Since this has been such a great year for strawberries (it must have to do to all the rain we are having) I decided to make a sweet treat for everyone the other night. Simple yet yummy strawberry short cake. I can't think of another dessert that says Summer more than a plate of strawberry short cake. Plus it is the easiest thing to make yet it is so pretty!
1 pound fresh strawberries, cleaned and sliced
1 teaspoon sugar
Zest the lime and them squeeze the lime juice into a bowl. Add sliced strawberries and sugar to the zest and lime juice. Gently combine all the ingredients and set aside. (I know that it is tempting not to add the sugar but it a must if you want to have strawberry juice to put on your biscuit.)
1 1/2 cups Reduced Fat Bisquick
2 tablespoons sugar
1/2 cup milk
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
In a bowl add the Bisquick and sugar. Mix to combine. Then add the milk. Gently stir the milk and dry mixture together. Be careful not to over stir as that will make your tough.
Drop four heaping spoonfuls of the dough onto your lined cookie sheet. Place cookie sheet into your oven and bake for 10 to 12 minute, or until the tops are slightly golden.
Allow biscuits to cool before slicing in half.
Sweet Cream -
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
In a bowl (I use a chilled metal bowl) combine all three ingredients. Then using an electric mixer, beat until the cream come to soft peaks.
Now you are ready to assemble your shortcakes. Simply fill your split biscuits with the whipped cream and strawberries. Enjoy!!!